Chicken Liver and Pomegranate Salad
4 servings
30 minutes
Freshly fried chicken liver, cold crisp lettuce leaves, bright juicy pomegranate seeds. Serve it before the main course to whet your appetite.
Calories235.5kcal
Proteins19.7grams
Fats15.7grams
Carbohydrates3.8grams
Chicken liver
400
g
Olive oil
20
ml
Butter
20
g
Balsamic vinegar
20
ml
Truffle oil
5
ml
Mixed salad leaves
150
g
Salt
to taste
Ground black pepper
to taste
Lemon juice
5
ml
1
Clean the chicken liver. Peel the pomegranate.
- Chicken liver: 400 g
- Pomegranate seeds (arils): 50 g
2
Quickly fry the liver in a mixture of olive and butter, then add balsamic vinegar and simmer on low heat for another 3-4 minutes.
- Chicken liver: 400 g
- Olive oil: 20 ml
- Butter: 20 g
- Balsamic vinegar: 20 ml
3
Lay out the salad leaves. In a separate bowl, mix olive oil with lemon juice and a drop of truffle oil using a whisk. Season with salt and pepper.
- Mixed salad leaves: 150 g
- Olive oil: 20 ml
- Lemon juice: 5 ml
- Truffle oil: 5 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the liver on a plate, add salad on top, drizzle with sauce, and garnish with pomegranate seeds.
- Chicken liver: 400 g
- Mixed salad leaves: 150 g
- Pomegranate seeds (arils): 50 g
