Chicken Liver Salad with Grapefruit and Matsoni
Salads • Italian
Description
The sweetness and tenderness of the liver is balanced by the slightly bitter sharpness of the grapefruit — it's an unexpected yet harmonious combination of flavors. A light dressing made with matsoni brings together the spinach and arugula beautifully. An additional detail is that the liver is sautéed in a blend of spices.
Ingredients
- Chicken Liver 5 oz
- Wheat Flour 0 oz
- Grapefruits 1 piece
- Arugula 0 oz
- Spinach 0 oz
- Matsoni 5 fl oz
- Water 15 fl oz
- Orange Syrup 1 tablespoon
- Vegetable Oil to taste
- Ground Cumin to taste
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Clean the liver and cut it into pieces approximately 2x2 cm in size.
Step 3
Prepare a brine. To do this, dissolve half a tablespoon of salt in cold water. Place the liver in the water for 2 hours.
Step 4
Remove the liver and pat it dry with paper towels.
Step 5
Sift the flour and mix it with cumin and ground pepper.
Step 6
Coat the pieces of liver in this mixture.
Step 7
Sauté the liver in a skillet.
Step 8
Peel the grapefruit and tear it into segments, removing all the membranes, and break the flesh into small pieces.
Step 9
Combine arugula, spinach, and grapefruit. Season with salt and pepper.
Step 10
Mix the matzoni and orange jam.
Step 11
Place the lettuce leaves on a plate, drizzle with sauce, and top with pieces of chicken liver.
Step 12
Serve while the liver is still warm.
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