It is traditionally believed that warm salads can only be cooked in autumn or winter. I propose to destroy this worthless tradition - a warm salad will replace your dinner when you wish. Chicken liver is also traditionally considered a so-so product - well, can you really portray something of it? Warm salad with chicken liver - what could be more prosaic? .. Anything is possible, my dears, you just have to add a little imagination. And therefore I offer you some simple recipes - breaking traditions is so exciting!
All-season warm salad with chicken liver
This warm salad with liver is designed for 6-8 servings, i.e. it is enough to feed a small family of 3-4 people with dinner.
Ingredients:
- a pound of chicken liver;
- one small onion;
- one pack of frize salad;
- yellow or green zucchini (optional);
- one tomato (optional);
- green beans - 250 g (can be frozen);
- two medium potatoes or 4-5 small;
- garlic, a couple of cloves;
- salt, frying oil.
For refueling:
- lemon juice - one tablespoon;
- white wine vinegar - one tablespoon;
- Dijon grain mustard (or any other, not sharp) - two tablespoons;
- olive oil - 5-6 tbsp. spoons;
- salt and / or pepper.
First I make a dressing - I mix all the products and beat with a whisk.
In the prepared salad bowl, I spread the leaves of the Frieze salad , for this I just rip them off with my hands - it's tastier than cutting with a knife. I will spread the rest of the products on the leaves as they fry. First, I cut zucchini in circles and fry in hot oil. Spread on the frieze, salt, pepper. I cut the tomato into cubes or plates, spread it on zucchini, salt, pepper. I cut onions finely into cubes and passer in the same oil until transparent and golden, spread them on a tomato. I cook potatoes in their uniforms. I fry the beans in the same oil, and at the end of cooking I cut into them diced peeled potatoes. I spread all this on a bow. Salt, of course, and pepper.
I dry the chicken liver, cut large pieces in half and fry in a preheated pan over high heat for 3-5 minutes. The main thing is not to overcook. Squeeze the garlic into the liver, mix - and fry another minute. After which I spread the liver on vegetables.
Now all this splendor is poured with prepared and once again whipped dressing. A warm salad with chicken liver should be infused for another 10 minutes, for which it can be closed either with a plastic cover, or, which is much more effective, wrapped with cling film or foil.
By the way, it can be eaten chilled. Enjoy your meal!
Warm salad with chicken liver and arugula salad
This salad is much simpler - 2 times less ingredients. But then the ingredients are very interesting - would it have crossed your mind to mix chicken liver with grapes? No? And in vain, believe me, they complement each other perfectly.
You will need 10-12 pcs. chicken liver:
- one bunch of arugula;
- butter (any) for frying;
- balsamic vinegar and salt to taste;
- grapes (seedless) to taste.
I cut each liver into 2-3 slices, fry in a preheated frying pan in oil, stir often, add salt at the end of frying. I remove the pan from the stove without turning it off. I cut the seedless grapes in half and add to the liver. I put the frying pan on the stove again, mix and warm for a minute. I dry my ruccola, spread the leaves on a plate, on them a liver with grapes, sprinkle all this with vinegar (balsamic). A warm salad with chicken liver is ready, if you wish, I season with the juice formed from frying. You can eat from a plate, but you can wrap arugula in a roll, also tasty.
Warm salad with chicken liver in ... raspberry syrup!
You did not expect such a set of products, right? Do not be alarmed, everything is not so scary. I do not suggest pouring raspberry jam on the chicken liver , not at all. But this warm salad with chicken liver will pleasantly surprise you.
I take the following products:
- mix salad - one package (corn, arugula, chard);
- chicken liver - a pound;
- tangerines - 2 pieces;
- cherry tomatoes to taste.
For marinade:
- soy sauce - two tablespoons;
- dry white wine - 100 ml;
- zira - one pinch;
- Provence herbs - one pinch;
- salt pepper.
For raspberry sauce:
- fresh raspberries - 100 g;
- olive oil - 50 ml;
- lemon juice - one tablespoon.
Marina chicken liver for 10-15 minutes. Meanwhile, I whip the ingredients for the sauce with a blender. I take out the chicken liver from the marinade and fry it in a preheated pan with a little oil, salt, pepper to taste.
I spread a mix salad on the dish, on top - a liver, slices of tangerines, cherry tomatoes in halves, pour over raspberry sauce.
If desired, you can sprinkle with pine nuts. Chicken liver salad , original recipe, ready!