Warm salad of rabbit liver and avocado with passion fruit sauce
1 serving
15 minutes
Warm rabbit liver and avocado salad with passion fruit sauce is a harmony of flavors and textures inspired by Italian gastronomy. Tender rabbit liver, slightly pink inside, gives the dish a rich meaty flavor that perfectly complements the creamy softness of avocado. Orange segments add juicy freshness, while the spicy passion fruit sauce brings exotic sweetness with a hint of acidity. This salad is an artful combination of sophistication and simplicity: mixed greens, fresh vegetables, cognac-flambéed liver—all come together in one dish to create gastronomic delight. Ideal as a light yet nutritious dinner or for a romantic evening, it showcases the best traits of Italian cuisine—love for quality ingredients and a delicate balance of flavors.
1
Cut segments from the orange without the white membranes.
- Oranges: 70 g
2
Cut the avocado, pepper, and celery into strips.
- Avocado: 40 g
- Sweet pepper: 30 g
- Celery stalk: 15 g
3
Evaporate passion fruit puree with sugar until thick.
- Passion fruit pulp: 60 g
- Sugar: 30 g
4
Mix the salad with vegetables and orange.
- Mixed salad leaves: 40 g
- Avocado: 40 g
- Sweet pepper: 30 g
- Oranges: 70 g
5
Season with olive oil and soy sauce. Place on a plate and add halved cherry tomatoes beside it.
- Olive oil: 10 ml
- Soy sauce: 7 ml
- Cherry tomatoes: 2 pieces
6
Cut the liver in half, season with salt and pepper. Sear it, pour cognac and ignite it, add orange juice, cover with a lid and let it sit for 1 minute. The main thing is not to overcook the liver; it should be pink inside.
- Rabbit liver: 100 g
- Ground black pepper: pinch
- Cognac: 15 g
- Orange juice: 30 ml
7
Place the liver around the salad and drizzle with passion fruit sauce.
- Rabbit liver: 100 g
- Passion fruit pulp: 60 g
8
Sprinkle the salad with cheese and nuts, garnish with basil.
- Grated Parmesan cheese: 7 g
- Pine nuts: 5 g
- Green basil: 1 g