Warm salad with chicken liver and champignons
2 servings
20 minutes
Warm salad with chicken liver and mushrooms is an exquisite combination of tender liver flavor, juicy vegetables, and nutty crunch. Its roots trace back to European gastronomy, where the balance of simplicity and richness is valued. Sautéed mushrooms enhance the depth of flavor while balsamic sauce adds a light tanginess that highlights the freshness of greens. Avocado provides a creamy texture that complements the softness of chicken liver. The dressing made from olive oil and lemon juice binds the components into a harmonious whole. This salad is not just a dish but a play of textures and flavors, perfect for a warm dinner or light lunch. It works well as a standalone dish or as an elegant addition to the main menu. Elegance, simplicity, and gastronomic pleasure are three words that describe it.
1
Cut cherry tomatoes and avocado.
- Cherry tomatoes: 150 g
- Avocado: 0.5 piece
2
Toast pine nuts in a dry pan. Wash and dry the lettuce leaves. Mix 1 tbsp of olive oil with 1 tbsp of lemon juice in a bowl, add salt and pepper.
- Pine nuts: 3 tablespoons
- Olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon
- Green salad leaves: 1 bunch
3
Cut the liver, fry it over high heat for 3 minutes. Then fry the coarsely chopped mushrooms.
- Chicken liver: 250 g
- Button mushrooms: 12 pieces
4
Arrange lettuce leaves, tomatoes, avocado, liver on a plate, drizzle with dressing, sprinkle with pine nuts, and garnish with balsamic sauce, sliced olives, and boiled quail eggs. The salad can be decorated with celery and radish.
- Green salad leaves: 1 bunch
- Cherry tomatoes: 150 g
- Avocado: 0.5 piece
- Chicken liver: 250 g
- Olive oil: 3 tablespoons
- Pine nuts: 3 tablespoons
- Balsamic glaze: 1 teaspoon
- Black olives: 4 pieces
- Quail egg: 4 pieces
