Wild herb salad with liver and raspberries

Name: Wild herb salad with liver and raspberries
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 75 g Dandelion; 100 g Watercress; 100 g Raspberries; 1 untreated lemon; 1 TABLESPOON Sherry; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 150 g Poultry liver; 1-2 TABLESPOONS Flour for turning; 7-10 Tbsp Lemon slices and dandelion blossoms

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

75 g Dandelion
100 g Watercress
100 g Raspberries
1 untreated lemon
1 TABLESPOON Sherry
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
150 g Poultry liver
1-2 TABLESPOONS Flour for turning
7-10 Tbsp Lemon slices and dandelion blossoms

Directions

1
Clean the dandelion and watercress, wash and pluck into bite-sized pieces. Clean and wash the raspberries. Wash lemon thoroughly, rub some peel off. Squeeze the juice. Whip with sherry and 2 tablespoons of oil.
2
Season to taste with salt, pepper and sugar. Mix dandelion, watercress, raspberries and vinaigrette. Wash the liver and pat dry. Turn gently in the flour. Fry for 3-4 minutes in the remaining hot oil, turning, and season with salt.
3
Put it on the salad. Serve garnished with lemon slices and dandelion blossoms.