Italian Chicken Liver Salad
4 servings
40 minutes
Italian chicken liver salad is an exquisite dish that combines the tender texture of liver with the tangy notes of capers and anchovies, the sweetness of figs, and crunchy croutons. The origins of this recipe trace back to traditional Italian cuisine where chicken liver is often used to create rich flavors. Sautéed in olive oil and infused with brandy and chicken broth, the liver gains depth of flavor while fresh salad leaves add lightness and balance. The dressing made from olive oil and honey harmoniously ties the ingredients together, giving the dish a delicate sweetness. This salad is a wonderful choice for those who appreciate the blend of traditional Italian flavors with original accents, perfect for both festive dinners and light lunches.
1
Wash the liver, cut it, and fry in olive oil with onion and garlic. Once the liver is cooked, pour in cognac, diluted with chicken broth. Stew for 15 minutes.
- Chicken liver: 500 g
- Onion: 1 head
- Olive oil: 50 ml
- Garlic: 2 cloves
- Cognac (brandy): 50 g
- Chicken broth: 100 ml
2
Combine the liver with capers, anchovy essence, and salad leaves. Season with salt and pepper.
- Capers: 1 tablespoon
- Anchovy essence: 2 teaspoons
- Mixed salad leaves: 200 g
- Salt: to taste
- Ground black pepper: to taste
3
Wash the figs and cut each berry into four pieces. Combine with liver and salad.
- Fig: 4 pieces
4
Whisk olive oil with honey for the dressing.
- Olive oil: 50 ml
- Honey: 1 tablespoon
5
Prepare the salad and sprinkle with croutons. For this, cut the bread into cubes and dry it in a dry pan or in the oven.
- White bread: 200 g
