Goose liver salad with asparagus

4 servings

40 minutes

Goose liver salad with asparagus is an exquisite dish of French cuisine that embodies elegance and rich flavor combinations. The recipe's origins trace back to gastronomic traditions where the tenderness of goose liver and the freshness of seasonal vegetables are valued. Boiled asparagus adds a subtle, slightly nutty note to the salad, while pickled mushrooms add piquancy. Tomatoes with removed pulp bring a light sweetness, and green beans provide a crunchy texture. The dressing made from sour cream and herbs harmoniously unites the ingredients, softening their contrasting flavors. This dish is perfect for festive dinners and romantic meetings and pairs wonderfully with light white wine. This salad not only pleases the eye with its colors but also offers gastronomic delight in every bite.

Energy value per serving

• Calories: 301.9
• Proteins: 12.1g
• Fats: 25.7g
• Carbohydrates: 6g

Ingredients

• Goose liver: 200 g
• Champignons: 150 g
• Tomatoes: 150 g
• Asparagus: 200 g
• Sour cream: 150 g
• Salt: to taste
• Green beans: 150 g
• Freshly ground black pepper: to taste

Cooking steps

1. Boil asparagus, carrots, and young green beans. Cut into sticks.

   Required ingredients:

   • Asparagus: 200 g
   • Green beans: 150 g

2. Thoroughly rinse and boil the goose liver. Let it cool and slice it.

   Required ingredients:

   • Goose liver: 200 g

3. Cut the pickled mushrooms in half.

   Required ingredients:

   • Champignons: 150 g

4. Slice the tomatoes and remove the pulp.

   Required ingredients:

   • Tomatoes: 150 g

5. For the dressing, mix sour cream with finely chopped herbs.

   Required ingredients:

   • Sour cream: 150 g

6. Dress the salad, add salt, and pepper.

   Required ingredients:

   • Salt:  to taste
   • Freshly ground black pepper:  to taste