Salad with liver and bell pepper
Description
The recipe won't take much time. The salad turns out very hearty and tender thanks to the chicken liver. You can use any liver, but never salt it at the beginning of cooking—it will immediately become tough. Halved cherry tomatoes look especially attractive. If the amount of oil seems insufficient, feel free to add more to taste. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for the liver and bell pepper salad. Rinse the liver and dry it on a paper towel. Wash the vegetables and herbs and dry them.
- 2
Step 2
Remove seeds and stems from the bell pepper, then cut into strips. Pour vegetable oil into a frying pan, heat it up, and add the pepper. Fry over medium heat, stirring, for 4 minutes, then transfer to a plate.
- 3
Step 3
Cut the liver and place it in a bag. Add flour and shake. This method ensures the liver is evenly coated with flour.
- 4
Step 4
After the pepper, add a little oil to the hot skillet and add the liver. Fry over medium heat for 5-7 minutes, until cooked through.
- 5
Step 5
On a salad plate, place the lettuce leaves torn by hand. Cut the tomato into slices and arrange them around the edge.
- 6
Step 6
Place the fried bell pepper in the center of the plate.
- 7
Step 7
Chop the parsley finely and sprinkle it over the fried peppers.
- 8
Step 8
Place the fried liver on top. Season everything with salt and pepper.
- 9
Step 9
Peel the onion and slice it into rings. Place on top of the liver and serve.
- 10
Step 10
The salad is ready.