Salad on a bed of beetroot puree with chicken liver, parmesan chips and balsamic jelly
4 servings
40 minutes
This exquisite salad is a harmonious blend of sweet beet puree, tender chicken liver, crispy parmesan chips, and rich balsamic jelly. The dish is inspired by Italian gastronomic traditions where a delicate balance of textures and flavors plays a key role. The velvety beet base is complemented by peppery arugula and soft pieces of liver infused with port wine aroma. Crispy parmesan chips add an elegant touch, while the balsamic jelly finishes the composition with a light tanginess. This salad is perfect for both festive dinners and refined lunches, impressing guests with its sophistication and depth of flavor.
1
Soak the gelatin in a glass of cold water for a couple of hours. Transfer the swollen gelatin to a saucepan, add balsamic vinegar, and heat on low, stirring constantly and not allowing it to boil. When the gelatin dissolves, add honey to the saucepan, mix well, pour into a small silicone mold, and refrigerate for an hour until fully set.
- Gelatin: 1 teaspoon
- Modena Balsamic Vinegar: 1 tablespoon
- Honey: 2 teaspoons
2
Boil and peel two medium-sized beets, but it's easier to use ready-made and peeled beets available in many stores. Cut each beet into several pieces and place them in a blender, add cream and blend until it reaches a not very homogeneous and not very liquid puree. Spread the beet puree evenly at the bottom of the salad bowl.
- Beet: 2 pieces
- Cream 30%: 50 ml
3
Place arugula leaves on top of the beet puree. Add jelly cut into small, thin strips about a centimeter long and mix gently.
- Arugula: 200 g
4
Rinse the chicken liver and remove the fat. Place the liver in a pan with preheated sunflower oil. Pour port wine into the liver and fry for 10 minutes until medium - when there is no blood, but the liver is not yet tough.
- Chicken liver: 500 g
- Sunflower oil: 2 tablespoons
- Red port wine: 2 tablespoons
5
While the liver is frying, place a sheet of parchment paper on the baking tray. Put grated Parmesan on the paper in small piles and place it in an oven preheated to 200 degrees for 7-10 minutes. Then remove the tray and let the melted cheese cool and set. Carefully scrape the cheese off the paper and crumble it into small chip-like pieces.
- Grated Parmesan cheese: 75 g
6
Place the cooked liver on top of the arugula leaves. Gently mix again without disturbing the beet layer. Sprinkle the dish with parmesan chips and serve while the liver is still warm.
- Salt: to taste
- Ground black pepper: to taste