Warm salad with liver and blood oranges
2 servings
20 minutes
Warm salad with liver and blood oranges is a harmony of flavors and textures, combining the rich tenderness of chicken liver, the tangy acidity of orange, and the lightness of quinoa. This recipe embodies the traditions of European cuisine, where balance of taste and nutrition is valued. Blood orange adds an exotic touch to the dish, highlighting the sweetness of cherry tomatoes and the deep flavor of soy sauce. Quinoa makes the salad hearty yet airy, while flaxseeds add a crunchy note. This salad is perfect as a warm dish for a cozy dinner or as an original appetizer for a festive table. It not only delights the eye with bright colors but also leaves an unforgettable gastronomic impression. Try this refined and nutritious salad to discover new dimensions of flavor!
1
Soak the chicken liver in advance to remove the blood. Pat the liver dry with a paper towel and cut it into long thin pieces, removing any veins. Add 1 tablespoon of olive oil and the liver to a heated pan. Season with salt and fry until cooked.
- Chicken liver: 250 g
- Olive oil: 2 tablespoons
- Salt: pinch
2
While the liver is frying, cut each cherry into 4 pieces. If the cherries are small, cutting them in half is enough.
- Red cherry tomatoes: 5 piece
3
Peel the red orange, divide it into segments, and cut each segment in half.
- Blood oranges: 1 piece
4
Rinse the quinoa, cook for 15 minutes in a 1/2 ratio.
- Quinoa: 40 g
5
Transfer the boiled quinoa to a salad bowl. Add cherry tomatoes and 1 teaspoon of olive oil. Mix well. Leave to cool.
- Quinoa: 40 g
- Red cherry tomatoes: 5 piece
- Olive oil: 2 tablespoons
6
While the quinoa with tomatoes cools down, make the sauce. Mix the remaining olive oil and soy sauce. You can add juice from the fried liver, but it's optional.
- Olive oil: 2 tablespoons
- Soy sauce: 1 teaspoon
7
Add half of the liver and half of the sauce to the salad. Mix well. Then add the remaining liver and sauce and mix again.
- Chicken liver: 250 g
- Soy sauce: 1 teaspoon
- Chicken liver: 250 g
- Soy sauce: 1 teaspoon
8
Garnish with red oranges, sprinkle with flax seeds, chopped greens and serve at the table.
- Blood oranges: 1 piece
- Flax seeds (linseed): to taste
- Fresh herbs: 50 g
