Warm salad with chicken liver

Warm salad with chicken liver is a delicious full-fledged dish that can be prepared for dinner. Tender liver goes well with mushrooms and apples, and a unique aroma and piquancy to the dish gives a dressing based on citrus juice. Ripe tomatoes make chicken liver salad more juicy, and crackers - hearty. An excellent combination of all products gives the salad a delicate and light taste. A warm salad with chicken liver is just a bomb that will cause a storm of emotions in your family and guests.

Ingredients:

• 400 grams of chicken liver;
• 50 grams of butter;
• 2 tablespoons of sugar for roasting apples + 2 teaspoons of sugar for sauce;
• 200 grams of fresh mushrooms;
• 100 grams of lettuce;
• 50 grams of arugula;
• one dense juicy apple;
• 2 tablespoons of lemon juice;
• 2 tablespoons of orange juice;
• 30 milliliters of soy sauce;
• salt, black pepper and nutmeg - to taste;
• 4 slices of a white loaf;
• 2 teaspoons of balsamic vinegar;
• one large tomato (or two medium);
• 50 milliliters of vegetable oil;
• 50 milliliters of cognac.

Warm salad with chicken liver. Step by step recipe

1. Pieces of a white loaf are cut into cubes, about one centimeter in size.
2. We spread the bread on a baking sheet covered with parchment paper. Pour a little vegetable oil (olive or sunflower). We put the baking sheet in the preheated oven for several minutes so that they fry.
3. Peel one dense and juicy apple, cut it in half and remove the core. The resulting quarters of the apple are cut into thin slices (approximately three millimeters thick). Divide these slices in half.
4. Tip. It will also be delicious if you replace an apple with a pear, plum or orange. True, every time the taste will change.
5. In a pan, melt the butter, put the apples in it. Fry them on both sides over high heat. Turn over carefully so as not to break.
6. After two minutes, pour sugar into the pan (according to the recipe).
7. When the apples change color, pour the entire contents of the pan into a container and cover with a lid (or cling film) to keep the apples warm.
8. Fresh mushrooms (I have champignons) are washed and cut into thin plates.
9. In the pan where the apples were fried, spread the mushrooms, add a piece of butter and fry the mushrooms on both sides until light golden. Put the fried mushrooms in a bowl with apples and cover with a lid.
10. Squeeze the juice from the lemon, take as much as necessary according to the recipe and pour into a small container, add a couple of teaspoons of sugar, mix and leave for a while.
11. Squeeze the juice from the orange, pour the right amount into a small free container. Pour balsamic vinegar and one or two tablespoons of olive oil into it. Then add lemon juice, in which the sugar is completely dissolved.
12. Salt the chicken liver (I don’t cut it) and mix.
13. In a pan where butter is left after frying the mushrooms, add a little olive oil. Turn the stove on to a strong fire, transfer the liver to a preheated pan and fry for 2-3 minutes. Mix with a spatula.
14. When the liver is cooked (ceases to secrete blood), pour cognac into the pan. Mix and fry over high heat until the brandy evaporates a little.
15. Add black ground pepper and nutmeg to taste, pour half of soy sauce (according to the recipe). Stir and turn off the gas, cover with a lid so that the liver is warm.
16. On a serving plate, spread lettuce and arugula, chopped into large pieces.
17. Then we put mushrooms and apple slices on the leaves. Next, spread the chicken liver.
18. Cut the tomato into slices, then divide the slices in half. We spread it in the salad.
19. Water the salad with the cooked dressing and the remains of soy sauce.
20. We put crackers on top.

Serve the chicken liver salad warm, along with a slice of bread. A light and hearty warm salad is a great idea for dinner. The highlight of the salad is its citrus dressing. You can see other recipes for liver salads on our site “Very tasty”.