Warm salad with chicken liver and chestnuts

5 servings

40 minutes

Warm salad with chicken liver and chestnuts is a refined dish of European cuisine that combines the tenderness of liver, the rich flavor of roasted chestnuts, and the light sweetness of baked apples and potatoes. This salad features depth of aromas and harmony of textures, with the addition of mushrooms, calvados, and arugula giving it a special charm. Historically, the combination of liver and chestnuts dates back to ancient French and Italian recipes where chestnuts were an important food source. It is perfect for a cozy dinner or special occasion, creating a warm and hearty atmosphere. Dressed with apple cider vinegar and garnished with cherry tomatoes, this salad plays on contrasts of flavors – from softness to spiciness, from sweetness to savoriness. It is best served warm to enjoy every bite.

Energy value per serving

• Calories: 472.5
• Proteins: 31.5g
• Fats: 14.3g
• Carbohydrates: 44.4g

Ingredients

• Chicken liver: 600 g
• Peeled roasted chestnuts: 300 g
• New potatoes: 4 pc
• Apple: 3 pc
• Champignons: 400 g
• Green salad: 1 bunch
• Arugula: 1 bunch
• Extra virgin olive oil: 1 tbsp
• Calvados: 50 ml
• Balsamic vinegar: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut young potatoes and apples (preferably firm, green) into quarters, then cut each quarter in half. Place on a baking sheet lined with foil. Put in a preheated oven at 200 degrees and bake for 30 minutes.

   Required ingredients:

   • New potatoes: 4 pieces
   • Apple: 3 pieces

2. Heat olive oil in a saucepan, add mushrooms, and sauté for 5–7 minutes. Add calvados (about 100 ml) and simmer on low heat until half of the liquid evaporates.

   Required ingredients:

   • Extra virgin olive oil: 1 tablespoon
   • Champignons: 400 g
   • Calvados: 50 ml

3. Add chicken liver to the mushrooms and simmer until cooked. At the end, season with salt and pepper.

   Required ingredients:

   • Chicken liver: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. When the liver and mushrooms are ready, add the chestnuts to them. Cover the skillet with a lid.

   Required ingredients:

   • Peeled roasted chestnuts: 300 g

5. In a salad bowl, mix green salad and arugula, drizzle with apple cider vinegar (optional), add baked potatoes and apples, and layer the mixture of mushrooms, liver, and chestnuts with the juice from cooking. Salt if necessary.

   Required ingredients:

   • Green salad: 1 bunch
   • Arugula: 1 bunch
   • Balsamic vinegar:  to taste
   • New potatoes: 4 pieces
   • Apple: 3 pieces
   • Chicken liver: 600 g
   • Champignons: 400 g
   • Peeled roasted chestnuts: 300 g
   • Salt:  to taste

6. Serve the salad warm, garnished with cherry tomatoes.

   Required ingredients:

   • Balsamic vinegar:  to taste