Salad with chard and orange
4 servings
30 minutes
Recipe taken from the magazine "Culinary Workshop".
1
Thoroughly wash all the greens for the salad and dry them on paper towels, then place them on a plate.
- Corn salad: 70 g
2
Peel the onion and slice it into half rings.
- Red onion: 1 head
3
Peel the boiled beetroot, cut it into strips, and place it on a plate with greens.
- Boiled beetroot: 1 piece
4
Cut the orange in half, scoop out the flesh in segments while holding it over a plate. Collect the juice.
- Oranges: 1 piece
5
Heat butter in a pan and fry chicken liver, stirring, for 3 minutes. Add onion, cook for another 5 minutes. Pour in cognac, add salt, and let the cognac evaporate. Remove from heat.
- Butter: to taste
- Chicken liver: 250 g
- Red onion: 1 head
- Cognac: 1 tablespoon
- Salt: to taste
6
For the dressing, whisk together vinegar, olive oil, orange juice, and mustard. Drizzle half of the dressing over the green salad and beet, and mix.
- Wine vinegar: 1 tablespoon
- Olive oil: to taste
- Oranges: 1 piece
- Grainy mustard: 1 teaspoon
7
Place warm liver with fried onions on the salad. Distribute the orange pulp on top.
- Chicken liver: 250 g
- Red onion: 1 head
- Oranges: 1 piece
8
Drizzle with the remaining dressing and serve.
- Wine vinegar: 1 tablespoon
- Olive oil: to taste