Warm salad with liver
4 servings
20 minutes
Warm salad with liver is an exquisite and harmonious dish of European cuisine that combines the tenderness of chicken liver, the spiciness of soy sauce, and the freshness of greens. Historically, liver dishes were valued for their nutrition and rich flavor, while warm salads became popular due to their interesting texture and temperature combination. Here, the liver is stewed with onions and garlic, gaining softness and aromatic depth. Light salad leaves like iceberg enrich the dish with freshness, while cilantro, parsley, and dill add vibrant herbal notes. This salad is perfect for a cozy dinner or light lunch, providing warmth and richness of flavor. It balances nutritional elements with gastronomic elegance, making it worthy of attention even from the most discerning gourmets.
1
Finely chop 0.5 onion and 1-2 cloves of garlic.
- Onion: 0.5 head
- Garlic: 2 cloves
2
Sprinkle 2-3 drops of oil on a non-stick pan and spread it around. Sauté the onion and garlic under a lid in the pan while you wash the chicken liver.
- Vegetable oil: 1 ml
- Onion: 0.5 head
- Garlic: 2 cloves
3
Place the liver in a pan and simmer with onions and garlic covered, stirring occasionally. The liver cooks very quickly. So after 1-2 stirrings, add 0.5 tsp of soy sauce and keep covered for another 1-2 minutes.
- Liver: 400 g
- Onion: 0.5 head
- Garlic: 2 cloves
- Soy sauce: 1 ml
4
During this time, cut any salad leaves (I had iceberg) onto a plate, top with the contents of the pan (liver + onion + garlic), and sprinkle with any herbs (I had cilantro, parsley, and dill).
- Green salad leaves: to taste
