Chicken Liver Salad with Vegetables Recipe
An easy-to-prepare and light salad of chicken liver in bacon is a great start to the festive table. A very simple salad.
Servings
2
Cook Time
15minutes
Servings
2
Cook Time
15minutes
Ingredients
Instructions
  1. Wash the vegetables and dry them with a paper towel. Boil the eggs, cool in cold water, clean. Wash the liver, dry it with a paper towel, cut it into two parts in the middle, clean it of fat and films. Mix 0.5 tsp soy sauce, 0.5 tsp white balsamic, honey, cognac and 0.5 tsp olive oil, a little salt and pepper. Marinate the liver for 10 minutes.
  2. To get the liver out of the marinade, dry it well with a paper towel, wrap the pieces of liver in strips of bacon. Fry in a dry frying pan over medium heat. When the bacon is browned and the fat is released, put the chopped peeled mushrooms, let them fry a little. Transfer the liver to a baking dish and send it to a preheated 200 * oven for 5-8 minutes.
  3. Put the salad mixture on the dish (I have already washed it), chicken liver in bacon, fried mushrooms, cherry tomatoes, boiled quail eggs, sprinkle with capers.
  4. Mix 2 tbsp olive oil, 1 tsp soy sauce, 1 tsp white balsamic. Pour the dressing over the salad. Sprinkle with grated parmesan cheese.
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