Warm salad with chicken liver and dried apricots
4 servings
60 minutes
Recipe from the Moscow restaurant "Jean-Jacques".
Calories341kcal
Proteins9.6grams
Fats19.9grams
Carbohydrates28.4grams
Butter
15
g
Chicken liver
100
g
Garlic
3
g
Thyme
2
g
Shallot
10
g
Honey
45
g
Red wine
20
ml
Cream
50
ml
Bulgur
100
g
Dried apricots
15
g
White wine vinegar
10
ml
Vegetable oil
50
ml
Turmeric
5
g
Salt
to taste
1
Cook bulgur in salted water with turmeric. Take 40 grams of cooked bulgur for the salad.
- Bulgur: 100 g
- Turmeric: 5 g
- Salt: to taste
2
Chop the shallot and garlic into small cubes.
- Shallot: 10 g
- Garlic: 3 g
3
Sauté onion, garlic, and liver in butter with a sprig of thyme. Add wine and reduce. Then add honey (15 g) and cream, reducing to a sauce consistency. Remove the thyme.
- Butter: 15 g
- Shallot: 10 g
- Garlic: 3 g
- Chicken liver: 100 g
- Thyme: 2 g
- Red wine: 20 ml
- Honey: 45 g
- Cream: 50 ml
4
Prepare honey-mustard dressing: mix 30 g of honey, white wine vinegar, vegetable oil, and mustard. Use 15 grams of the prepared dressing.
- Honey: 45 g
- White wine vinegar: 10 ml
- Vegetable oil: 50 ml
- Wholegrain mustard: 30 g
- Honey: 45 g
5
Cut the dried apricots into strips. Mix with salad mix, warm bulgur, and drizzle with dressing.
- Dried apricots: 15 g
- Mixed salad leaves: 20 g
- Bulgur: 100 g
- Honey: 45 g
6
Place the liver with sauce on a plate, topped with a salad mix.
