Liver Salad with Honey Sauce
2 servings
30 minutes
A salad of green leaves, liver and a sweet honey dressing is so familiar and banal that it probably wasn't worth retelling the hackneyed plot for the hundredth time. But that's only if Dmitry Zotov doesn't take on the retelling , and he is known not only as the creator of Zotman Pizza, but also as a lover of bringing the most seemingly boring recipes to gastronomic perfection (here's his "Damn Tasty Doshirak" for example). So the salad turned out to be unusual: tomatoes, fried liver, leaves, everything like everyone else, but the sauce is not simple, but Asian, with a perky ginger note, in which the liver is also caramelized. And another cool detail is crushed hazelnuts as a final sprinkle. How it crunches and contrasts with the tender liver - simply a sight to behold.
1
Prepare all the ingredients.
2
Peel and chop the ginger.
- Ginger: 10 g
3
Chop the chili pepper finely.
- Chili pepper: 0.5 piece
4
In a saucepan, mix honey and 50 ml of water. Add white wine vinegar, soy sauce, ginger, chili pepper, and a sprig of thyme.
- Wildflower honey: 50 g
- White wine vinegar: 15 ml
- Soy sauce: 15 ml
- Ginger: 10 g
- Chili pepper: 0.5 piece
- Thyme: 1 sprig
5
Bring the mixture to a boil and simmer on low heat until the sauce thickens to a syrup-like consistency and the vinegar's acidity disappears. This will take about 5-7 minutes. Taste the finished sauce and add more soy sauce or salt if necessary.
- Soy sauce: 15 ml
- Salt: to taste
6
Clean the liver from membranes. Heat a little vegetable oil in a pan and quickly fry the liver for one minute on each side.
- Chicken liver: 200 g
- Vegetable oil: 40 ml
7
Add sauce to the liver and caramelize it for a few more minutes.
- Wildflower honey: 50 g
- Soy sauce: 15 ml
- Ginger: 10 g
- Chili pepper: 0.5 piece
- Thyme: 1 sprig
8
Place the liver on a plate, drizzling with sauce from the pan.
9
Place your favorite salad leaves and a tasty tomato nearby, lightly drizzling them with olive oil.
- Mixed salad leaves: to taste
- Tomatoes: 150 g
- Olive oil: 20 ml
10
Garnish the salad with chopped hazelnuts and serve at the table.
- Hazelnut: 15 g