Hot salad with chicken liver
3 servings
25 minutes
Hot salad with chicken liver is a refined dish of European cuisine that combines the tenderness of fried liver and the freshness of salad leaves. Traditionally, chicken liver is used in many European recipes due to its rich flavor and soft texture. In this salad, it is fried to a golden crust while retaining its juiciness inside. Juicy tomatoes and crunchy radishes add brightness, while sesame gives a light nutty aroma. Dressed with olive oil, it turns out harmonious and nutritious. An ideal choice for a warm dinner or an exquisite snack when you want something hearty yet light.
1
We mix the salad and distribute it on plates, chop the tomato and radish, and add them to the salad.
- Mixed salad leaves: 300 g
- Tomatoes: 1 piece
- Radish: 4 pieces
2
We wash the liver, trim the excess, and cut it into two large pieces. We place a pan on the heat and add olive oil. We put the steaks in the pan and quickly fry them on both sides; the liver cooks quickly, but it should not be raw inside! The larger the liver, the longer it will take to cook.
- Chicken liver: 300 g
- Olive oil: 5 ml
3
We beautifully arrange the cooked liver on plates, sprinkle with sesame, freshly ground pepper, and salt, and dress with olive oil.
- Sesame: 5 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 5 ml