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Print Recipe
Chicken Liver Salad with Cranberry Jelly Recipe
I love these salads. Lots of greens, warm liver and a special note give cubes of cranberry jelly.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. For dressing, mix the oil with mustard. add lemon juice, salt and pepper. Soak a plate of gelatin in cold water.
    For dressing, mix the oil with mustard. add lemon juice, salt and pepper. Soak a plate of gelatin in cold water.
  2. 2. mix the Cranberry sauce with water, bring to a boil, and remove from the heat. Squeeze the gelatin, add it to the sauce and let it completely dissolve. Pour the mixture into a silicone mold and put it in the refrigerator until completely solidified.
    2. mix the Cranberry sauce with water, bring to a boil, and remove from the heat. Squeeze the gelatin, add it to the sauce and let it completely dissolve. Pour the mixture into a silicone mold and put it in the refrigerator until completely solidified.
  3. Wash and dry the lettuce leaves. Remove the jelly cubes from the molds. I cut these cubes into 4 parts.
    Wash and dry the lettuce leaves. Remove the jelly cubes from the molds. I cut these cubes into 4 parts.
  4. 4. On a plate put the salad leaves. Add salt and pepper to the liver and breaded in flour. Heat the oil in a frying pan and fry the liver on both sides until Golden brown.
    4. On a plate put the salad leaves. Add salt and pepper to the liver and breaded in flour. Heat the oil in a frying pan and fry the liver on both sides until Golden brown.
  5. 5. put the warm liver on Top.
    5. put the warm liver on Top.
  6. Then the jelly cubes, preferably so that the jelly does not touch the warm liver. At the end, pour the dressing over the salad.
    Then the jelly cubes, preferably so that the jelly does not touch the warm liver. At the end, pour the dressing over the salad.

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