Salad with caramelized chicken liver
2 servings
30 minutes
Salad with caramelized chicken liver is an exquisite dish of European cuisine that combines tenderness, sweetness, and a hint of spiciness. The origins of this recipe can be found in French gastronomy, where caramelization is used to enhance the flavors of ingredients. Chicken liver sautéed with balsamic vinegar and cognac acquires a rich, velvety taste with subtle caramel notes. The juiciness of the greens and the dressing made from olive oil, honey, and wine vinegar create a perfect balance, making the dish light yet nutritious. This salad is ideal for special occasions, romantic dinners, or simply enjoying elegant flavors without unnecessary complexity.
1
Wash the liver, remove all membranes, and cut it in half.
- Chicken liver: 300 g
2
Heat vegetable oil in a pan and fry the liver in it. But fry it, it shouldn't be boiled — the liver should remain juicy!
- Vegetable oil: 1 tablespoon
- Chicken liver: 300 g
3
Pour in balsamic vinegar and add sugar. Let the liquid evaporate a bit, dissolve the sugar, and pour in the cognac. Ignite and wait for the flame to extinguish. The liver is ready; let it cool slightly.
- Balsamic vinegar: 1 tablespoon
- Cane sugar: 0.5 teaspoon
- Cognac (brandy): 50 g
4
For the sauce, mix olive oil, wine vinegar, honey, mustard seeds, salt, and pepper.
- Olive oil: 1 tablespoon
- Wine vinegar: 1 tablespoon
- Honey: 1 teaspoon
- Mustard seeds: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Wash and dry the lettuce leaves. Gently mix them with the dressing in a salad bowl.
- Mixed salad leaves: 250 g
6
Place the liver on the salad and serve at the table.
- Chicken liver: 300 g
