Warm salad with vegetables and turkey liver
4 servings
30 minutes
Warm salad with vegetables and turkey liver is a refined dish of Russian cuisine that combines the tenderness of fried liver with the aroma of roasted vegetables. This salad can be called a gastronomic symphony where eggplants provide a velvety texture, cherry tomatoes reveal sweetness, and pickled cucumbers add piquant notes. The lettuce leaves refresh the composition while crispy garlic toasts create a pleasant contrast. The main feature of the dish is the use of red wine, which not only complements the flavor of the liver but also turns the cooking process into a true ritual. It is not just a salad but a complete dish perfect for a cozy evening with loved ones and a glass of good wine.
1
Wash the tomatoes, cut them in half lengthwise. Slice the eggplant into rounds.
- Cherry tomatoes: 8 g
- Eggplants: 2 pieces
2
Heat your favorite vegetable oil in a pan, add the eggplants, then place the tomatoes cut side down in the pan and fry everything on both sides. The tomatoes should be well browned.
- Vegetable oil: 40 ml
- Eggplants: 2 pieces
- Cherry tomatoes: 8 g
3
Clean the liver, salt and pepper it, fry on both sides for 2 minutes, then add two chopped pickles, pour in wine and simmer covered on low heat for about 10 minutes.
- Turkey fillet: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Pickles: 6 pieces
- Red dry wine: 0.5 glass
4
Cut the crusts off the bread, then briefly dry in a toaster or on a dry skillet, cut into triangles, drizzle with oil, and sprinkle with dried garlic.
- Stale rye bread: 8 pieces
- Vegetable oil: 40 ml
- Ground dried garlic: 1 teaspoon
5
Mix mayonnaise with balsamic vinegar.
- Mayonnaise: 4 tablespoons
- Balsamic vinegar: 2 teaspoons
6
Place salad leaves on a plate, arrange roasted vegetables, liver, and toasts, top the liver with sun-dried tomatoes and sprinkle everything with onion. Season with salt and pepper to taste.
- Arugula: 120 g
- Oakleaf Lettuce: 1 bunch
- Turkey fillet: 8 pieces
- Stale rye bread: 8 pieces
- Sun-dried tomatoes in oil: 6 pieces
- Red onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
7
Place mayonnaise on the edge of each plate or serve separately.
- Mayonnaise: 4 tablespoons
8
Oh, I almost forgot the most important ingredient — red wine! You can't do without red wine here. Pour the wine into glasses, eat the salad, and drink it with wine!
- Red dry wine: 0.5 glass