This recipe was shared on the Internet by the chef of the cafe and I sincerely thank her! The salad perfectly combines liver, grapes and lettuce, and sweet-sour-spicy dressing appetizing complements the taste!
The recipe indicated the number of products at the rate of 60 g of liver per 1 serving. I increased all the ingredients 3 times.Clean the liver from the films, cut into small pieces and fry for 5 minutes with finely chopped onions. If desired, you can cook without onions.
Add the cream, put out a little and remove from the heat. After cooking, transfer to a plate. Liver, protoplena in cream will be very soft and juicy.
For dressing: mix honey, horseradish and mustard in one-to-one proportions. For one serving, 1 tsp of each ingredient is enough.
Mustard is better to take grain, it is softer and richer than the sharp classic. With it, the sauce turns sour-sweet-spicy!
Tear salad leaves with your hands. (You can take any lettuce leaf, or use a mix of several types).
Cut the grapes in half. If there are bones, then remove them.Combine the salad leaves with the grapes, add the sauce, stir and put on the liver.
Optionally, you can add tomatoes.
Salad preparation time is 15 minutes. The dish should be served warm, immediately after refueling, otherwise the lettuce leaf will fall.