Warm salad with chicken liver and dried apricots

4 servings

60 minutes

Recipe from the Moscow restaurant "Jean-Jacques".

Energy value per serving

• Calories: 341
• Proteins: 9.6g
• Fats: 19.9g
• Carbohydrates: 28.4g

Ingredients

• Butter: 15 g
• Chicken liver: 100 g
• Garlic: 3 g
• Thyme: 2 g
• Shallots: 10 g
• Honey: 45 g
• Red wine: 20 ml
• Cream: 50 ml
• Bulgur: 100 g
• Mixed salad leaves: 20 g
• Dried apricots: 15 g
• White wine vinegar: 10 ml
• Vegetable oil: 50 ml
• Grainy mustard: 30 g
• Turmeric: 5 g
• Salt: to taste

Cooking steps

1. Cook bulgur in salted water with turmeric. Take 40 grams of cooked bulgur for the salad.

   Required ingredients:

   • Bulgur: 100 g
   • Turmeric: 5 g
   • Salt:  to taste

2. Chop the shallot and garlic into small cubes.

   Required ingredients:

   • Shallots: 10 g
   • Garlic: 3 g

3. Sauté onion, garlic, and liver in butter with a sprig of thyme. Add wine and reduce. Then add honey (15 g) and cream, reducing to a sauce consistency. Remove the thyme.

   Required ingredients:

   • Butter: 15 g
   • Shallots: 10 g
   • Garlic: 3 g
   • Chicken liver: 100 g
   • Thyme: 2 g
   • Red wine: 20 ml
   • Honey: 45 g
   • Cream: 50 ml

4. Prepare honey-mustard dressing: mix 30 g of honey, white wine vinegar, vegetable oil, and mustard. Use 15 grams of the prepared dressing.

   Required ingredients:

   • Honey: 45 g
   • White wine vinegar: 10 ml
   • Vegetable oil: 50 ml
   • Grainy mustard: 30 g
   • Honey: 45 g

5. Cut the dried apricots into strips. Mix with salad mix, warm bulgur, and drizzle with dressing.

   Required ingredients:

   • Dried apricots: 15 g
   • Mixed salad leaves: 20 g
   • Bulgur: 100 g
   • Honey: 45 g

6. Place the liver with sauce on a plate, topped with a salad mix.