Warm arugula salad with liver and mushrooms

4 servings

15 minutes

This warm arugula salad with liver and mushrooms is a true embodiment of Italian gastronomic elegance. It has roots in Tuscan culinary traditions that value the balance of flavors and textures. Tender chicken liver sautéed with cognac gains a velvety depth of flavor, while portobello mushrooms add richness and zest. Arugula provides freshness and a slight bitterness, harmoniously uniting all components. The dressing with olive oil, soy sauce, and grainy mustard makes the taste rich and layered. This salad is served immediately after preparation; it is perfect as an exquisite appetizer or light dinner. Its warming nature makes it an excellent choice for cool evenings when you crave something cozy yet not heavy.

Energy value per serving

• Calories: 411.1
• Proteins: 19.7g
• Fats: 33.2g
• Carbohydrates: 4.5g

Ingredients

• Chicken liver: 330 g
• Arugula: 200 g
• Portobello mushrooms: 100 g
• Extra virgin olive oil: 6 tbsp
• Red wine vinegar: 2 tbsp
• Cognac: 30 g
• Grainy mustard: 2 tsp
• Ground black pepper: to taste
• Coarse salt: to taste
• Soy sauce: 3 tbsp

Cooking steps

1. Wash the mushrooms, clean the cap from membranes, remove the stem and gills from under the cap. Slice thinly (0.5 cm).

   Required ingredients:

   • Portobello mushrooms: 100 g

2. Heat 2 tablespoons of oil in a pan and sauté the mushrooms for 2-3 minutes, immediately adding salt and pepper.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Ground black pepper:  to taste
   • Coarse salt:  to taste

3. After 2 minutes, add mustard and 1 tablespoon of vinegar, stir, and remove from heat.

   Required ingredients:

   • Grainy mustard: 2 teaspoons
   • Red wine vinegar: 2 tablespoons

4. Wash the liver, clean it, and cut large pieces in half.

   Required ingredients:

   • Chicken liver: 330 g

5. Heat 1 tablespoon of oil in a pan and fry the liver for no more than 2 minutes.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Chicken liver: 330 g

6. Slightly salt the fried liver and pour in the cognac - if it ignites, immediately remove the pan from the heat; if not, keep it on the fire for another minute to let the alcohol evaporate. Mix the liver with the fried mushrooms.

   Required ingredients:

   • Coarse salt:  to taste
   • Cognac: 30 g
   • Portobello mushrooms: 100 g

7. Wash and dry the arugula.

   Required ingredients:

   • Arugula: 200 g

8. Mix arugula with liver and mushrooms.

   Required ingredients:

   • Arugula: 200 g
   • Chicken liver: 330 g
   • Portobello mushrooms: 100 g

9. In a separate non-oxidizing bowl, combine 4 tbsp olive oil, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp mustard, and mix well.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Soy sauce: 3 tablespoons
   • Red wine vinegar: 2 tablespoons
   • Grainy mustard: 2 teaspoons

10. Place the salad on plates so that the liver and mushrooms are on top, and drizzle with the prepared salad dressing.

    Required ingredients:

    • Arugula: 200 g
    • Chicken liver: 330 g
    • Portobello mushrooms: 100 g

11. Serve immediately!

    Required ingredients:

    • Extra virgin olive oil: 6 tablespoons