Warm Salad with Chicken Liver Recipe
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 leaves, and sweet and sour spicy dressing appetizingly complements the taste!
Servings
3
Cook Time
15minutes
Servings
3
Cook Time
15minutes
Ingredients
Instructions
  1. The recipe specifies the number of products at the rate of 60 g of liver per 1 serving. I increased the amount of all ingredients by 3 times. Peel the liver from the films, cut into small pieces and fry for 5 minutes with finely chopped onion. If desired, you can cook without onions. Add the cream, simmer a little and remove from the heat. After cooking, transfer to a plate. The liver, melted in cream, will be very soft and juicy.
  2. For dressing: mix honey, horseradish and mustard in a one-to-one ratio. 1 tsp of each ingredient is enough for one serving. It is better to take grain mustard, it is softer and richer than the spicy classic. With it, the sauce turns sour-sweet-spicy!
  3. Tear the lettuce leaves with your hands. (You can take any lettuce leaf or use a mixture of several types). Cut the grapes in half. If there are bones, then remove them. Combine the lettuce leaves with the grapes, add the sauce, mix and put on the liver. If desired, you can add tomatoes.
  4. The salad preparation time is 15 minutes. The dish should be served warm, immediately after refueling, otherwise the lettuce leaves will fall off.
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