Chicken liver, grapefruit and matsoni salad
2 servings
40 minutes
The sweetness and softness of the liver is offset by the bitter spiciness of the grapefruit - it's not obvious, but it's a very successful combination of flavors. A light matsoni dressing cements the friendship with spinach and arugula. A special nuance is that the liver is fried in a mixture of spices.
1
Prepare the ingredients.
2
Clean the liver and cut it into pieces about 2x2 cm.
- Chicken liver: 200 g
3
Make a brine. To do this, dissolve half a tablespoon of salt in cold water. Soak the liver in the water for 2 hours.
- Salt: to taste
- Water: 500 ml
4
Remove the liver and pat it dry with paper towels.
5
Sift the flour, mix it with cumin and ground pepper.
- Wheat flour: 50 g
- Ground cumin (zira): to taste
- Ground black pepper: to taste
6
Coat the pieces of liver in this mixture.
- Chicken liver: 200 g
- Wheat flour: 50 g
7
Fry the liver in a pan.
- Chicken liver: 200 g
- Vegetable oil: to taste
8
Peel the grapefruit and tear it into segments, remove all membranes, and tear the flesh into small pieces.
- Grapefruits: 1 piece
9
Mix arugula, spinach, and grapefruit. Add salt and pepper.
- Arugula: 50 g
- Spinach: 50 g
- Grapefruits: 1 piece
- Salt: to taste
- Ground black pepper: to taste
10
Mix matsoni and orange jam.
- Matsoni: 100 ml
- Orange jam: 1 tablespoon
11
Place the lettuce leaves on a plate, drizzle with sauce, and top with pieces of chicken liver.
- Arugula: 50 g
- Spinach: 50 g
- Matsoni: 100 ml
- Chicken liver: 200 g
12
Serve until the liver has cooled.