Warm Salad with Chicken Liver and Asparagus Recipe
Quite often I cook myself chicken liver. Just fry it, add salt and eat it! Sooooo love. But you can also make a delicious, crispy salad from it, which can become one of the dishes on the New Year’s table.
Servings
10
Cook Time
25minutes
Servings
10
Cook Time
25minutes
Ingredients
Instructions
  1. Tear the salad or cut it into small pieces, leaving several layers to serve on the table. Cut the tomatoes into slices.
  2. Boil the eggs and cut them into slices too. You can cook hard-boiled eggs, but I like them with a liquid middle, I cook them for 7 minutes. From mayonnaise, ketchup, lemon juice and cognac, knead the sauce, add salt.
  3. Prepare the asparagus. My stems, cut off the “bad” ends (to do this, bend each stem closer to the cut, the “bad” part will break off by itself), if necessary, peel the potato peeler at the broken end, 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.
  4. Wash the liver, cut into large pieces, remove the veins, add salt. Fry in a frying pan with preheated oil for about a minute, then turn off and leave for another 5 minutes.
  5. Put the selected lettuce leaves in a salad bowl, put the salad ingredients on them and season with sauce.
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