Warm salad with chicken liver and poached eggs
2 servings
40 minutes
Warm salad with chicken liver and poached eggs is an exquisite dish of French cuisine that combines tenderness, rich flavor, and refined texture. Its roots trace back to traditional bistros in France, where the harmony of simplicity and gastronomic perfection is valued. Aromatic liver sautéed in butter and olive oil gains velvety softness, while poached eggs with their delicate runny yolk enrich the dish's depth. Fresh romaine lettuce and young spinach leaves provide lightness and crunch, while cherry tomatoes add a juicy tang. The final touch is a balsamic cream that highlights the balance of flavors. This salad is perfect for a romantic dinner or special occasion, adding a touch of elegance and sophistication to the meal.
1
Wash the salad and let it dry.
- Romano lettuce: 1 bunch
- Baby spinach: 1 bunch
2
Wash the liver, clean it from the film, cut it into 2-3 pieces.
- Chicken liver: 300 g
3
Peel and finely chop the garlic and onion.
- Garlic: 3 cloves
- Onion: 0.5 head
4
Heat butter and olive oil in a pan, add onion and garlic, and keep on medium heat for a couple of minutes (watching to avoid burning). Then remove the onion and garlic from the pan and add the liver to the aromatic oil. Drizzle with soy sauce and fry for 5-7 minutes until cooked on medium heat.
- Butter: 3 teaspoons
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
- Onion: 0.5 head
- Chicken liver: 300 g
- Soy sauce: 2 tablespoons
5
At this time, place the washed and dried salad on a plate (tear large leaves). On top of the green 'cushion', place the sautéed warm liver and drizzle with the remaining sauce. Slightly crush the washed cherry tomatoes, drizzle the salad with this juice, and add them there as well.
- Romano lettuce: 1 bunch
- Baby spinach: 1 bunch
- Chicken liver: 300 g
- Cherry tomatoes: 4 pieces
6
Place the prepared poached eggs next.
- Chicken egg: 3 pieces
7
The final touch is balsamic cream to taste.
- Balsamic glaze (crema): to taste
