Chicken liver salad
Supporting a good mood at any time of the year and permanently banishing seasonal blues will help regular preparation of this festive salad-antidepressant from poultry liver with oranges and a dressing based on olive oil. Let's cook chicken liver salad.
Equipment
- 1 knife
- 1 chopping board
- 1 frying pan
- 1 grater
- 1 mix bowl
- 1 whisk
Ingredients
- 100 g chicken liver
- 1 pc orange
- 1 pc onion
- 200 g lettuce
- 1-2 tbsp olive oil
- 20 g butter
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp balsamic cream
Instructions
- Prepare the necessary ingredients.
- Wash the poultry liver, dry it and cut it into small cubes. Finely chop the onion.100 g chicken liver, 1 pc onion
- Melt a piece of butter in a frying pan with a small amount of olive oil. Quickly fry the onion and pieces of liver. Note that tender chicken and turkey liver should not be overcooked in the pan, as it instantly loses its softness and juiciness. At the end of cooking, add salt and pepper.20 g butter, 1 pinch salt, 1 pinch pepper
- While the fried liver cools down, let's deal with the orange. Grate the upper (orange) layer of zest on a fine grater. Squeeze the juice from a third of the citrus, and cut out the fillet from the remaining part.1 pc orange
- Prepare the dressing. To do this, whisk together in a bowl orange juice, olive oil, balsamic cream, grated zest, and a little salt.1 pc orange, 1-2 tbsp olive oil, 1 tbsp balsamic cream, 1 pinch salt
- Assemble the dish. Mix the pieces of liver with orange slices and dressing. Place lettuce leaves on the bottom of the plate, and top with the liver-citrus mixture. Enjoy your meal!200 g lettuce
Nutrition
Calories: 303kcalCarbohydrates: 8gProtein: 19gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 388mgSodium: 607mgPotassium: 533mgFiber: 3gSugar: 4gVitamin A: 12590IUVitamin C: 24mgCalcium: 54mgIron: 10mg