Salad with chicken liver and grape confit
1 serving
30 minutes
Salad with chicken liver and confit grapes is an elegant combination of exquisite flavors that will adorn any table. Its roots lie in European gastronomy, where the balance of textures and shades is valued. Tender fried chicken liver harmonizes with sweet confit grapes infused with honey-cream aroma. Fennel and spinach add freshness, while prunes, walnuts, and pomegranate seeds give the salad complexity and sophistication. The light acidity of red wine vinegar enhances the dish's flavor, making it even richer. This salad is perfect as an appetizer or light dinner; it can be served at a festive event or enjoyed on a cozy evening at home.
1
Soak the prunes, blend them, and strain through a sieve. Place thin slices of fennel and spinach leaves on a plate. Mix the ingredients and sprinkle with pomegranate seeds and nuts.
- Prunes: 30 g
- Fennel: 20 g
- Spinach: 30 g
- Pomegranate seeds (arils): 15 g
- Walnuts: 10 g
2
Fry the chicken liver, add salt and red wine vinegar.
- Chicken liver: 100 g
- Red wine vinegar: 30 ml
3
Prepare grape confit. Peel the grapes, sauté in sugar, add honey, and simmer for 5 minutes. Add a cube of butter.
- Grapes: 20 g
- Sugar: 5 g
- Honey: 5 g
- Butter: 5 g
4
Add confit grapes to the salad and drizzle with the sweet sauce that was made during the preparation of the grapes.
- Grapes: 20 g
