Colorful salad with roasted chicken liver

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 2
COOK TIME
23 mins
TOTAL TIME
23 mins

Ingredients

Servings: 4
  • 3 Oranges
  • 2 small onions
  • 250 g Lamb's lettuce
  • 4 TABLESPOONS white balsamic vinegar
  • 4 TABLESPOONS Lemon oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/2 TEASPOON Sugar
  • 2 sour apples
  • 1 TABLESPOON Lemon juice
  • 250 g Turkey liver
  • 1 TABLESPOON Flour
  • 1 TABLESPOON Butter or margarine
  • 30 g Almonds

Directions

  1. 1

    Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Squeeze 4 tablespoons of juice out of the leftovers of the oranges. Peel onions and cut them into fine rings.

  2. 2

    Clean and wash the lamb's lettuce. For the marinade add vinegar, orange juice and oil. Season with salt, pepper and sugar. Mix prepared salad ingredients and marinade. Wash and quarter apples, cut out core.

  3. 3

    Cut quarters into small pieces and sprinkle with lemon juice. Wash the liver, cut into flat pieces and turn lightly in flour. Heat the fat. Fry the liver for about 2 minutes while turning it, salt it slightly and take it out.

  4. 4

    Then briefly toss the apples in the frying fat. Add to the salad while still hot. Coarsely chop the almonds, sprinkle over them and serve.

Nutrition Facts

KCAL
340 kcal
CARBS
20 g
FATS
19 g
PROTEINS
17 g

Categories & Tags

AppetizerMain dishSalad