Salad with chicken liver and warm vinaigrette

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 pots lettuce
  • 200 g Tomatoes
  • 1/2 potty Basil
  • 200 g Chicken liver
  • 30 g Pine nuts
  • 4 TABLESPOONS Olive oil
  • 1 package (25 g) frozen onion and garlic
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Balsamic Vinegar
  • 2 TABLESPOONS White wine vinegar

Directions

  1. 1

    Cut the lettuce leaves, wash carefully and drain. Wash, clean and slice the tomatoes. Wash basil, dab dry and cut into fine strips, except for a little to garnish. Wash chicken liver and dab dry. Roast the pine nuts in a dry pan and take them out. Heat 2 tablespoons of oil and fry the liver for approx. 3 minutes, turning it over.

  2. 2

    Add the onion-garlic mixture and braise for about 1 minute. Stir in pine nuts and basil and season with salt and pepper. Mix the roast with vinegar, 2 tablespoons of water and the remaining oil. Arrange salad and liver on 4 plates and drizzle with lukewarm vinaigrette. Serve immediately garnished with basil. Served with baguette

Nutrition Facts

KCAL
220 kcal
CARBS
3 g
FATS
16 g
PROTEINS
14 g

Categories & Tags

AppetizerMain dishSalad