Mango and Chicken Liver Salad
3 servings
30 minutes
Warm salads are a seasonal thing, ideal for early autumn, when it is not too cold to dream of a hot stew, and not so hot that you can make do with a salad bowl of fresh vegetables for lunch. Chicken liver does not need to be fried for long - just three or four minutes in a frying pan will be enough. And mango, if possible, is best bought in advance, a couple of days before use, to let it ripen at home to the ideal condition.
1
Peel the fresh mango, remove the pit, and cut the flesh into small cubes. Place two to three handfuls of fresh salad leaves on plates, and top them with the mango cubes.
- Mango: 350 g
- Mixed salad leaves: 75 g
2
Prepare the dressing. In a small bowl, whisk Dijon mustard with a fork while gradually adding olive oil. Add honey and then regular hot mustard to the mixture. Mix well.
- Dijon mustard: 3 tablespoons
- Olive oil: 7 tablespoons
- Honey: 2 tablespoons
- Mustard: to taste
3
In a small pan, heat vegetable oil and quickly fry pieces of chicken liver on all sides until a golden brown crust forms. Season with salt and pepper to taste.
- Chicken liver: 250 g
- Salt: to taste
- Ground black pepper: to taste
4
Carefully arrange the ready liver pieces on plates and generously drizzle with mustard-honey dressing - about seven to eight tablespoons of sauce per serving.
- Dijon mustard: 3 tablespoons
- Honey: 2 tablespoons
5
Serve the salad immediately while the chicken liver is still warm and the greens haven't wilted. If desired, each serving can be additionally sprinkled with freshly ground black pepper.
- Ground black pepper: to taste