Warm Salad with Chicken Liver and Asparagus Recipe
Quite often I cook myself chicken liver. Just fry it, salt it, and eat it! Sooooo love. But you can also make a delicious, crunchy salad with it, which can become one of the dishes on the new year's table.
We tear the salad or cut it into small pieces, leaving several layers for serving.
Cut the tomatoes into slices.
Boil the eggs and also cut into slices. You can cook hard-boiled eggs, but I like them with a liquid center, I cook them for 7 minutes.
From mayonnaise, ketchup, lemon juice and cognac, knead the sauce, season with salt.
Prepare the asparagus. My stems, break off the " bad "ends (to do this, bend each stem closer to the cut, the" bad " part will break off itself), if necessary, at the broken end, we clean with a potato peeler, tie at the tops and boil in salted water so that the tips remain on top. Then rinse with cold water and cut into pieces about 3 cm long.
Wash the liver, cut into large pieces, remove the veins, add salt. Fry in a pan with heated oil for about a minute, then turn off and leave for another 5 minutes.
Put the salad bowl with the selected lettuce leaves, the components of the salad on them and season with the sauce.