Chicken Liver Salad with Cherries Recipe
I want to offer you an absolutely wonderful salad. I really love chicken liver. As I just did not cook, but this option pleasantly surprised me.
Servings
2
Cook Time
15minutes
Servings
2
Cook Time
15minutes
Ingredients
Instructions
  1. Wash and dry the cherries. Cut into two parts, remove the bone. Season with olive oil, red balsamic, chopped basil leaves. Lightly season with salt and pepper. Leave to marinate. Wash the liver, dry it. Remove the membranes to remove the place where the gall sac is located. In a frying pan, heat olive oil with butter (50×50). When the pan is well heated, lay out the liver and lightly fry it on both sides until golden brown (about 3 minutes). Inside, the liver should remain slightly pink, if it is overexposed, it will become bitter. As soon as the liver is browned, pour in 2-3 tablespoons of cognac and put it on the fire. This will give the liver a taste and softness. Once the alcohol has evaporated, put the liver in a bowl
  2. Wash the lettuce leaves (I have a frisette), dry them, put them on a dish. Then lay out the pickled cherries and liver. Before serving, pour the salad with balsamic cream.
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