Caribbean Salad
6 servings
30 minutes
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
Calories454.5kcal
Proteins27.7grams
Fats27.8grams
Carbohydrates27.5grams
Butter
1
tbsp
Pears
6
pc
Lemon
3
pc
Mustard
2
tbsp
Sour cream
1
glass
Ground black pepper
to taste
Ground red pepper
to taste
Fresh herbs
to taste
Salt
to taste
1
Gut the chicken carcasses, wash, dry, cut, and fry in oil.
- Poussin (young chicken): 2 pieces
- Butter: 1 tablespoon
2
Cool down, remove the skin, separate the meat from the bones, and cut it into small pieces.
3
Fry the chicken liver until cooked and mash it with a fork.
- Poussin (young chicken): 2 pieces
4
Peel the pears, remove the core with seeds, and cut the flesh like chicken.
- Pears: 6 pieces
5
Pour the pears with the juice of 2 lemons, mix, and add to the meat.
- Lemon: 3 pieces
6
Add lemon juice, mustard, black pepper, salt, and whipped sour cream to the liver.
- Lemon: 3 pieces
- Mustard: 2 tablespoons
- Sour cream: 1 glass
- Ground black pepper: to taste
- Salt: to taste
7
Carefully mix and combine with meat and pears.
8
Mix everything again, sprinkle with black and red pepper to create colorful spots, and garnish with greens.
- Ground black pepper: to taste
- Ground red pepper: to taste
- Fresh herbs: to taste
