Salad with Chicken Liver and caramelized Plums Recipe
A light, delicious, interesting, truly autumn salad – after all, it’s just the plum season! It will take quite a bit of time to cook, and now you can enjoy it!
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Salad
Dressing
Instructions
  1. Wash, dry and cut the salad into slices.
  2. Rinse the chicken liver thoroughly and cut into small pieces. Stir and fry quickly so that the liver remains soft and juicy.
  3. Chop the red onion. I had a small one, so I took 2 pieces and boldly cut them into rings.
  4. Lightly mash the onion with your hands with a pinch of salt and put it in a salad bowl.
  5. Wash the plums, slice them and remove the seeds. You can leave the halves or cut into quarters.
  6. In a frying pan, with continuous stirring, melt the butter and sugar. * I indicated 0.5 tsp of sugar, but if you like sweet notes in such dishes, feel free to put more. Personally, I like it, so I put 1 tsp of sugar. Put the plums in a frying pan and cook over medium heat for 5-10 minutes, stirring.
  7. Put the caramelized plums in a salad bowl.
  8. For dressing, mix soy sauce, balsamic vinegar, olive oil and 0.5 tsp sugar. Pour the dressing over the finished salad.
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