Salad with liver and croutons
Description
The recipe won't take much time. Be sure to make the croutons yourself—don't buy ready-made ones from the store. Fry them in spices, with garlic and a small amount of olive oil. Sear the liver until cooked through, or for a lighter version, you can boil the liver instead. Cut all salad ingredients into large pieces and add fresh salad leaves. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad.
- 2
Step 2
Cut slices of wheat loaf into large cubes of approximately the same size.
- 3
Step 3
Place the baguette slices on a dry skillet set over medium heat. Add salt, aromatic herbs, and other spices to taste. To help the spices better penetrate the bread, sprinkle it with olive oil. Fry the bread for 2 minutes, stirring constantly with a spatula, and add minced garlic at the end. Then turn off the heat and leave the croutons on the hot skillet to dry further.
- 4
Step 4
Rinse the chicken liver, trim off fatty layers and any blood clots. Cut each liver into 2 or 4 pieces. Do not chop too finely; the pieces should be large or medium-sized. Heat the frying pan well, then add a small amount of olive oil. Place the liver into the hot oil.
- 5
Step 5
Fry the chicken liver over high heat for 5 minutes on each side. At the end, season it with salt and ground pepper. Do not fry the liver for too long, otherwise it will become dry and tough. After frying, let it cool completely.
- 6
Step 6
Prepare the dressing separately. Pour soy sauce and balsamic vinegar into a small bowl, add mustard, salt and pepper to taste. Mix the ingredients thoroughly until well combined.
- 7
Step 7
Rinse the lettuce leaves, dry slightly on a towel, tear them by hand into large pieces, and place in a deep container.
- 8
Step 8
Add the fried liver and croutons.
- 9
Step 9
Pour in the prepared dressing and mix thoroughly.
- 10
Step 10
Place the salad on a serving plate.
- 11
Step 11
Can be served at the table.