Chicken liver and avocado salad
4 servings
20 minutes
Chicken liver and avocado salad is a refined combination of flavors from Italian cuisine. The lightness and freshness of the salad leaves contrast with the rich taste of chicken liver sautéed in butter, while crispy bacon adds a pleasant texture. Avocado, with its velvety consistency and subtle nutty note, harmoniously ties the ingredients together, and a tangy dressing of olive oil, balsamic vinegar, and mustard highlights the depth of flavor. This salad can be served as an exquisite dish for a romantic dinner or as a light yet nutritious lunch. Italian cuisine is renowned for its love of fresh and quality ingredients, and this salad is a vivid example of the balance between sophistication and simplicity.
1
Whisk olive oil with vinegar, mustard, salt, and pepper.
- Olive oil: 4 tablespoons
- Mustard: 1 tablespoon
- Salt: to taste
- Balsamic vinegar: 0.5 tablespoon
- Ground black pepper: to taste
2
Fry chopped bacon in olive oil with dill and blot with a paper towel.
- Olive oil: 4 tablespoons
- Bacon: 100 g
- Dill: 0.5 bunch
3
Add butter to the oil left from frying bacon and quickly fry the chicken liver.
- Olive oil: 4 tablespoons
- Butter: 1 tablespoon
- Chicken liver: 250 g
4
Wash and dry the lettuce leaves, mix them with avocado slices and dress with sauce. Top with liver and sprinkle with bacon.
- Mixed salad leaves: 300 g
- Avocado: 1 piece
