Salad with liver and beans

Description

Perfect for everyday meals. This salad is based on green string beans and chicken liver. It works great as a main course for lunch. Additionally, it can also adorn and diversify a festive table. For the dressing, use a mixture of wine vinegar, mustard, and vegetable oil. Garnish as desired and serve.

Instructions

1. 1

   Step 1

   I wash the green beans and boil them in boiling water for 2 minutes, then drain them in a colander.

2. 2

   Step 2

   I wash the liver and dry it with a paper towel, then sprinkle salt on both sides.

3. 3

   Step 3

   I fry chicken liver in a hot pan with vegetable oil (about 1-2 minutes on each side).

4. 4

   Step 4

   For the dressing: mix wine vinegar, Dijon mustard, and a crushed garlic clove, add 3 tablespoons of olive oil, salt, and stir well.

5. 5

   Step 5

   I wash the salad leaves, place them on a plate, then add the string beans and pour the prepared dressing over everything. Next, I add warm pieces of liver and serve the dish immediately.