Perigord salad with chicken liver and vegetables
4 servings
25 minutes
Perigord salad with chicken liver is a refined dish of French cuisine from the picturesque Perigord region. It combines the tenderness of chicken liver, the freshness of vegetables, and the exotic touch of avocado. Its flavor is rich, with a pleasant acidity from lemon and the spiciness of a sauce made from yogurt, ketchup, and cognac. Crispy Beijing cabbage adds freshness while eggs and tomatoes balance the texture. This salad is not only nutritious but also elegant, perfect for festive dinners and romantic meetings. The warm liver placed at the center makes the dish aesthetically appealing. Perigord salad symbolizes the harmony of tradition and modernity in French gastronomy, turning an everyday dish into a true delight.
1
The liver should be washed and cut into medium pieces, salted, and fried in vegetable oil over high heat for 4-5 minutes, stirring constantly. Set aside.
- Chicken liver: 500 g
- Sea salt: to taste
2
Cut the Beijing cabbage (only the top leaf part) into strips and arrange on a plate.
- Napa cabbage (pak choi type): 1 head
3
Slice the avocado and place it on top of the cabbage. Drizzle with lemon juice.
- Avocado: 1 piece
- Lemon: 1 piece
4
Cut the eggs into quarters and the tomatoes into 6 pieces. Place them on top of the avocado, leaving a space in the center.
- Chicken egg: 5 piece
- Tomatoes: 5 piece
5
We place the liver in the center.
- Chicken liver: 500 g
6
For the dressing, mix low-fat yogurt, spicy ketchup, cognac, and salt to taste. Combine the dressing ingredients and toss the salad.
- Greek yoghurt: 5 tablespoon
- Ketchup: 2 tablespoons
- Cognac (brandy): 1 tablespoon
- Sea salt: to taste
