Chicken Liver and Pomegranate Salad

4 servings

30 minutes

Freshly fried chicken liver, cold crisp lettuce leaves, bright juicy pomegranate seeds. Serve it before the main course to whet your appetite.

Energy value per serving

• Calories: 235.5
• Proteins: 19.7g
• Fats: 15.7g
• Carbohydrates: 3.8g

Ingredients

• Chicken liver: 400 g
• Olive oil: 20 ml
• Butter: 20 g
• Balsamic vinegar: 20 ml
• Truffle oil: 5 ml
• Pomegranate seeds: 50 g
• Mixed salad leaves: 150 g
• Salt: to taste
• Ground black pepper: to taste
• Lemon juice: 5 ml

Cooking steps

1. Clean the chicken liver. Peel the pomegranate.

   Required ingredients:

   • Chicken liver: 400 g
   • Pomegranate seeds: 50 g

2. Quickly fry the liver in a mixture of olive and butter, then add balsamic vinegar and simmer on low heat for another 3-4 minutes.

   Required ingredients:

   • Chicken liver: 400 g
   • Olive oil: 20 ml
   • Butter: 20 g
   • Balsamic vinegar: 20 ml

3. Lay out the salad leaves. In a separate bowl, mix olive oil with lemon juice and a drop of truffle oil using a whisk. Season with salt and pepper.

   Required ingredients:

   • Mixed salad leaves: 150 g
   • Olive oil: 20 ml
   • Lemon juice: 5 ml
   • Truffle oil: 5 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Place the liver on a plate, add salad on top, drizzle with sauce, and garnish with pomegranate seeds.

   Required ingredients:

   • Chicken liver: 400 g
   • Mixed salad leaves: 150 g
   • Pomegranate seeds: 50 g