Indonesian Liver Salad
4 servings
45 minutes
Indonesian liver salad is a refined dish that combines the tender texture of chicken liver with aromatic vegetables and a rich creamy sauce. Inspired by the exotic traditions of Indonesian cuisine, this salad surprises with its harmony of flavors. The slight bitterness of the liver pairs with the sweetness of fried onions and peppers, while the creamy brandy sauce adds a sophisticated depth to the dish. This salad is not only nutritious but also incredibly appetizing, brightening the table with its vividness and rich aroma. It is perfect as a main course or as an elegant appetizer for a festive dinner. Served on fresh lettuce leaves, it becomes not just a gastronomic delight but also an aesthetic pleasure.
1
Slice the onion into thin rings and the bell pepper into slices. Fry in vegetable oil, adding salt.
- Onion: 2 heads
- Sweet pepper (capsicum): 2 pieces
- Vegetable oil: 3 tablespoons
- Salt: to taste
2
Thoroughly rinse the liver and boil for 10-15 minutes. Then add to the onion mixture and simmer for another 15 minutes.
- Chicken liver: 500 g
3
To prepare the sauce, whip the cream with brandy, sugar, salt, and pepper.
- Cream: 50 ml
- Brandy: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
4
Place the liver with vegetables on lettuce leaves and drizzle with creamy sauce.
- Green salad leaves: 200 g
- Cream: 50 ml
