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 cook a delicious, crispy salad, 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. Lettuce leaves are torn or cut into small pieces, leaving several layers to serve. Cut tomatoes into slices.
  2. Boil the eggs and cut them into slices too. You can boil hard-boiled eggs, but I like it with a liquid middle, cook for 7 minutes. From mayonnaise, ketchup, lemon juice and cognac, knead the sauce, add salt.
  3. Cooking asparagus. Wash the stems, break off the “bad” ends (to do this, bend each stalk closer to the cut, the “bad” part will break off by itself), if necessary, peel the potatoes at the broken end, tie them 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. Rinse 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. In the selected salad bowl, put lettuce leaves, lettuce components on them and season with sauce.
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