Warm salad with chicken liver and tomatoes
Description
The recipe won't take much time. Warm salads are generally very filling, so they can be served as a main dish without the need for additional hot dishes or side dishes. In this recipe, chicken liver is used as the meat ingredient—it turns out very tender and soft in the salad. The dish's aroma comes from mushrooms, spices, and citrus juice, while fresh herbs and apples provide a pleasant crunch. If desired, add a bit more citrus juice or soy sauce to enhance the salad's flavor. Serve immediately.
Instructions
- 1
Step 1
1. Cut the loaf into cubes and place them on a baking sheet lined with parchment paper. Sprinkle with oil and bake for a few minutes in a preheated oven. Peel the apple, cut it in half, and remove the core.
- 2
Step 2
2. Slice the apples into thin slices. Melt the butter and sauté the apples on high heat for 2 minutes on each side. Add sugar, then transfer to a covered container. Slice the mushrooms thinly and place them in the same skillet.
- 3
Step 3
3. Fry in two batches on both sides until golden brown. Prepare the dressing: squeeze the lemon juice, add sugar to it, and leave until dissolved.
- 4
Step 4
4. Squeeze the orange juice and mix it with balsamic vinegar, olive oil, and lemon juice with dissolved sugar. Season with salt and stir into the chicken liver. Add vegetable oil to a frying pan and sauté the liver for 2-3 minutes, stirring constantly.
- 5
Step 5
5. Add the cognac and slightly evaporate it over high heat. Add pepper, nutmeg, and half of the soy sauce. Turn off the heat and cover the liver with a lid. Cut the lettuce and arugula leaves into large pieces.
- 6
Step 6
6. Place the mushrooms, apples, and hot liver on a plate. Add sliced tomatoes. Drizzle the salad with dressing, then add soy sauce and croutons.