Liver salad with spinach and peanuts
4 servings
40 minutes
This exquisite liver salad with spinach and peanuts is a true embodiment of French gastronomy. Tender chicken and duck liver sautéed in butter with port wine acquires a deep, rich flavor that beautifully complements the freshness of spinach and salad leaves. The piquant notes of tarragon, chervil, and green onions add finesse, while the dressing made from olive and peanut oils with vinegar and port wine gives the salad richness and harmony. This salad is not just a dish but a work of art, perfectly suited for a festive dinner or a light yet refined lunch. Every detail—from texture to aroma—creates an unparalleled gastronomic experience that delights true connoisseurs of French cuisine.
1
Sort, wash, and dry the salad mix and spinach.
- Spinach: 150 g
- Mixed salad leaves: 200 g
2
Finely chop the tarragon, chervil, and onion.
- Tarragon: to taste
- Chervil: to taste
- Spring onion: to taste
3
Wash, dry, and fry chicken and goose liver in butter. Add port wine, salt, and pepper 5 minutes before done.
- Chicken liver: 200 g
- Goose liver (foie gras): 150 g
- Butter: 30 g
- Port wine: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Prepare a vinegar sauce from olive oil, peanut oil, vinegar, port wine, salt, and pepper.
- Port wine: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Mix salad leaves with spinach and liver. Dress the salad with sauce and sprinkle with greens.
- Spinach: 150 g
- Mixed salad leaves: 200 g
- Chicken liver: 200 g
- Goose liver (foie gras): 150 g
- Tarragon: to taste
- Chervil: to taste
- Spring onion: to taste