Warm chicken liver salad with orange

2 servings

30 minutes

Warm chicken liver salad with orange is a refined dish of European cuisine that combines the tenderness of liver with refreshing citrus acidity. The recipe's origins trace back to the gastronomic traditions of France and Italy, where complex flavor combinations are valued. The golden-brown fried chicken liver takes on a caramelized hue thanks to honey and balsamic vinegar, while juicy orange segments add brightness. An orange juice-based dressing highlights the freshness of the ingredients. The dish has a rich flavor with a balance of sweet and savory notes. The salad is served immediately after preparation to retain the warmth of the liver and the freshness of the greens, while sesame seeds add a light nutty texture. Ideal for special dinners or as an elegant dish for gourmets.

Energy value per serving

• Calories: 472.2
• Proteins: 31.3g
• Fats: 30g
• Carbohydrates: 19.7g

Ingredients

• Chicken liver: 300 g
• Oranges: 1 pc
• Green salad: 1 bunch
• Honey: 2 tsp
• Balsamic vinegar: 2 tsp
• Olive oil: 2 tbsp
• Orange juice: 2 tbsp
• Black sesame seeds: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the orange with a knife, cutting the skin to capture some flesh, then carefully cut out the segments with a sharp knife. Set the segments aside and squeeze juice from the remaining flesh, yielding about 2–3 tablespoons.

   Required ingredients:

   • Oranges: 1 piece
   • Orange juice: 2 tablespoons

2. Preparing the sauce. Add 1 tsp of honey and balsamic vinegar, 1 tbsp of olive oil to the orange juice, and season with salt and pepper to taste. Shake well until homogeneous.

   Required ingredients:

   • Honey: 2 teaspoons
   • Balsamic vinegar: 2 teaspoons
   • Olive oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Rinse the liver and clean it from membranes, then cut it in half. Heat a pan with a little olive oil. Place the liver pieces in the pan with space between them. It’s important to fry the liver rather than boil it to keep it juicy. Fry for 1-2 minutes on each side until golden brown. Before flipping, season with salt and pepper. Once all sides are fried, add a mixture of 1 tsp balsamic vinegar and 1 tsp honey to the pan. Mix well and cook for another 1-2 minutes (the vinegar should evaporate and the liver should caramelize).

   Required ingredients:

   • Chicken liver: 300 g
   • Olive oil: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Balsamic vinegar: 2 teaspoons
   • Honey: 2 teaspoons

4. Immediately arrange the liver on plates, add orange slices. Top with a handful of salad mix, drizzle with dressing, and sprinkle with sesame for decoration, serve and eat immediately.

   Required ingredients:

   • Chicken liver: 300 g
   • Oranges: 1 piece
   • Green salad: 1 bunch
   • Black sesame seeds:  to taste