Warm salad with chicken liver
2 servings
15 minutes
Warm salad with chicken liver is an exquisite dish of French cuisine, where tender liver harmoniously combines with crispy iceberg lettuce and sweet red grapes. The origins of this salad lie in the gastronomic culture of France, where the balance of textures and flavors is valued. The creamy softness of the slightly sautéed liver is complemented by the freshness of the salad and the vibrant fruity note of the grapes. Aromatic garlic oil enhances the dish's richness and spiciness. This salad is perfect as a light yet hearty dish that offers pleasure with every bite. It is served warm to preserve the tenderness of the liver, and the combination of sweet and salty makes it an unforgettable gastronomic experience.
1
Crush the garlic and pour in 5 tablespoons of olive oil. Let it infuse.
- Garlic: 2 cloves
- Extra virgin olive oil: 6 tablespoons
2
In a small amount of oil, fry the cooled liver (cleaned of excess) on both sides for about 5 minutes over medium heat. For the last 1.5 minutes, cover it. Do not overcook - it should remain tender. There should be no crust! Slightly salt.
- Chicken liver: 300 g
- Extra virgin olive oil: 6 tablespoons
- Salt: to taste
3
Tear the 'Iceberg' salad (or any other dense textured salad, including Chinese cabbage) into large pieces in a wide plate.
- Iceberg lettuce: 1 bunch
4
Cut large red grapes (like 'red globe') lengthwise and remove the seeds. Scatter the halves of the grapes over the salad leaves.
- Red grapes: 300 g
5
Place the whole cooked liver on top of the salad, between the grapes. This creates a careless yet aesthetically pleasing composition, generously drizzled with garlic oil (along with garlic fibers).
- Chicken liver: 300 g
- Garlic: 2 cloves
- Extra virgin olive oil: 6 tablespoons
6
Use all three components together, dipping in garlic oil.
- Extra virgin olive oil: 6 tablespoons