Warm salad of liver and autumn fruits
4 servings
35 minutes
Warm liver and autumn fruit salad is a refined dish of European cuisine that combines the rich flavor of tender chicken liver with caramelized fruits. The history of such dishes goes back to traditions of using seasonal products to create harmonious flavors. Baked peaches, pears, and grapes add sweetness and a slight tartness to the salad, while arugula adds a spicy bitterness. Spices like cumin and curry create a rich aromatic composition that highlights the natural juiciness of the ingredients. This salad is perfect for both a cozy family dinner and a festive table due to its elegance and rich taste. It is served with orange juice, which refreshes and adds a light citrus note.
1
Cut the chicken liver in half (along the partition).
2
Salt, pepper, and season the liver with cumin, then let it marinate in the fridge for 10 minutes.
- Chicken liver: 500 g
- Ground cumin: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Cut the peach and pear into large wedges. Line a baking tray with parchment and brush with olive oil. Sprinkle with curry and salt. Preheat the oven to 210–230 degrees (grill mode can be selected).
- Peaches: 1 piece
- Pears: 1 piece
- Olive oil: to taste
- Curry powder: 1 teaspoon
- Salt: to taste
4
Place the pear, peach, and grapes on a baking sheet. Poke the grapes with a toothpick. Drizzle with oil. Bake for 12-15 minutes (watch to prevent burning).
- Peaches: 1 piece
- Pears: 1 piece
- White grapes: 150 g
- Olive oil: to taste
5
Fry the liver in a pan with olive oil until cooked.
- Chicken liver: 500 g
- Olive oil: to taste
6
Place arugula on the plate, then add the liver (while hot), top with fruits, and drizzle with fruit juice.
- Rocket (arugula): 150 g
- Chicken liver: 500 g
- Peaches: 1 piece
- Pears: 1 piece
- White grapes: 150 g
7
Squeeze juice from the orange and serve it in a sauceboat with the liver!
- Oranges: 1 piece
