Chicken liver salad with raspberries and whiskey
4 servings
20 minutes
This salad is an amazing combination of sophistication and bold flavor choices. Chicken liver, gently sautéed in butter, gains a special richness from whiskey and balsamic vinegar. The addition of fresh raspberries fills the dish with bright sweet-and-sour notes, creating a harmony of taste. The leaves of green salad add freshness and lightness, while lemon juice and spices finish the composition with subtle accents. Greek cuisine is renowned for its ability to combine simple ingredients into refined dishes, and this salad is no exception. It is perfect for both festive dinners and exquisite everyday treats, surprising guests with its noble, rich flavor.
1
Wash the chicken liver and fry in butter until half cooked. Add whiskey, lemon juice, balsamic vinegar, sugar, salt, pepper, and half of the raspberries. Simmer covered until done.
- Chicken liver: 500 g
- Butter: 50 g
- Whisky: 50 ml
- Lemon: 0.5 piece
- Balsamic vinegar: 2 teaspoons
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Raspberry: 200 g
2
Wash and dry the lettuce leaves. Place the liver on the leaves with the sauce. Garnish with raspberries.
- Green salad leaves: 300 g
- Raspberry: 200 g
