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 Salad with Pear and Chicken Liver Recipe
The salad is quite hearty, at least my husband and I prefer it for dinner. A very interesting combination of flavors: sweet with a slight hint of citrus, bitterness of arugula.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Here is a set of products we will need. Peel the liver from the veins, cut in half. Heat the olive oil in a deep frying pan, melt the butter in it, put the cumin and liver, fry for about 3 minutes on each side. Remove from the heat, let the liver reach readiness under the lid. DO NOT OVERCOOK.
    Here is a set of products we will need. Peel the liver from the veins, cut in half. Heat the olive oil in a deep frying pan, melt the butter in it, put the cumin and liver, fry for about 3 minutes on each side. Remove from the heat, let the liver reach readiness under the lid. DO NOT OVERCOOK.
  2. Peel the pears, cut into slices 2 cm thick. in a clean frying pan, heat the butter with sugar and salt, fry the pears and raisins until golden brown.
    Peel the pears, cut into slices 2 cm thick. in a clean frying pan, heat the butter with sugar and salt, fry the pears and raisins until golden brown.
  3. Arrange the salad mixture on plates, put the liver and pears with raisins next to it. Pour the orange juice into the frying pan where the liver was fried, add salt and pepper, bring to a boil, add olive oil, stir and pour the sauce over the salad.
    Arrange the salad mixture on plates, put the liver and pears with raisins next to it. Pour the orange juice into the frying pan where the liver was fried, add salt and pepper, bring to a boil, add olive oil, stir and pour the sauce over the salad.
  4. Serve immediately.
    Serve immediately.
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