Warm chicken liver salad with arugula and peaches
2 servings
15 minutes
Warm chicken liver salad with arugula and peaches is a true embodiment of Italian gastronomic elegance. This salad combines the softness of sautéed chicken liver, the spicy bitterness of fresh arugula, and the delicate sweetness of juicy peaches. Balsamic vinegar harmoniously ties the flavors together, adding a noble acidity and enhancing the dish's aroma. Italian chefs love warm salads for their ability to unfold during eating—warm ingredients amplify flavor nuances. It’s an ideal choice for a refined dinner or light lunch that balances richness and freshness. The taste of this salad features the soft, velvety texture of liver, refreshing greens, and fruity sweetness creating a vibrant, harmonious ensemble on the plate.
1
Wash the liver, remove the membranes, and cut it into small pieces.
- Chicken liver: 10 pieces
2
Heat vegetable oil in a pan, add the liver, and fry, stirring often, until a crust forms. Season with salt and remove from heat.
- Vegetable oil: 2 tablespoons
- Chicken liver: 10 pieces
- Salt: to taste
3
Wash and dry the arugula. Spread the leaves on a plate, top with liver and slices of peaches sautéed in the liver's leftover oil. Drizzle with balsamic vinegar.
- Rocket (arugula): 1 bunch
- Chicken liver: 10 pieces
- Peaches: 1 piece
- Balsamic vinegar: to taste
4
If desired, you can drizzle with oil left from frying.
- Vegetable oil: 2 tablespoons
