Chicken Liver and Fruit Salad Recipe
I strongly recommend you to try this delicious salad. The crispy texture of iceberg lettuce with the sweetness of an apple or pear and the piquancy of a cherry are harmoniously combined with bird liver. This salad will make a great dinner with a glass of wine. Moreover, I didn’t expect it to be so delicious! I advise you to prepare.
Servings
2
Cook Time
20minutes
Servings
2
Cook Time
20minutes
Ingredients
Instructions
  1. Pour brandy over the cherries (pre-frozen defrost and drain the liquid), if the cherries are sour, add a pinch of sugar.
  2. Cut an apple or pear in half, remove the core and cut into thin slices. Immediately sprinkle with lemon juice, in this case HAAS lemon juice, so that the pulp does not darken.
  3. Peel the chicken liver from the films, fry in melted butter for 1 minute on each side. Add salt and pepper to taste. Keep the liver warm until serving, covering the baking sheet with foil.
  4. Cut the lettuce leaves into small plates, chop the dill greens.
  5. Put lettuce leaves on a dish, warm chicken liver on them, slices of apple or pear, liver again, pour the oil in which the liver was cooked.
  6. Put the cherries on top, sprinkle with dill greens. Before serving, pour honey if desired. Serve immediately while the liver is warm. Ready!
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