Warm salad with chicken liver
Description
The recipe won't take much time. It's a very tasty, light, and satisfying salad. The crisp fresh greens, pine nuts, and warm tender chicken liver cooked in cream go together perfectly. In my opinion, this salad doesn't need any dressing at all, but you can drizzle it with lemon juice or balsamic vinegar. I'll tell you how. Serve it at the table.
Instructions
- 1
Step 1
Lightly toast the pine nuts in a dry skillet.
- 2
Step 2
Rinse the chicken liver thoroughly, dry it, and coat it in flour.
- 3
Step 3
Sear the liver in heated butter for about 5 minutes, then add the cream and salt, and simmer the liver for another 10 minutes over low heat.
- 4
Step 4
Thoroughly wash the lettuce leaves and dry them on a paper towel.
- 5
Step 5
We also wash and dry the arugula leaves. Arugula can be mixed with salad leaves.
- 6
Step 6
Cut the tomato into slices.
- 7
Step 7
And now we proceed to assemble the salad: place a portion of greens and tomato slices on a plate, then add the liver with cream. Top with a little more greens and sprinkle with pine nuts. The salad can be dressed with balsamic vinegar.