Mango and Chicken Liver Salad
Salads • Malaysian
Description
Warm salads are a seasonal delight, perfect for early autumn when it's not too cold to dream of hearty stews, yet not so hot that a bowl of fresh vegetables for lunch will suffice. Chicken liver doesn’t need to be cooked for long—a mere three to four minutes in the pan is sufficient. If possible, it's best to buy the mango a couple of days in advance to allow it to ripen at home to perfection.
Ingredients
- Chicken Liver 10 oz
- Mango 10 oz
- Mixed salad greens 5 oz
- Olive Oil 7 teaspoons
- Dijon Mustard 3 spoons
- Honey 2 spoons
- Mustard Greens to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the fresh mango, remove the pit, and cut the flesh into small cubes. On each plate, arrange two to three handfuls of fresh salad leaves, and top them with the mango cubes.
Step 2
Prepare the dressing. To do this, whisk Dijon mustard in a small bowl with a fork, gradually adding olive oil. Then, add honey to the mixture, followed by regular spicy mustard. Mix well.
Step 3
In a small skillet, heat some vegetable oil and quickly sauté the pieces of chicken liver on all sides until they develop a rich golden-brown crust. Season with salt and pepper to taste.
Step 4
Carefully arrange the cooked pieces of liver on plates and generously drizzle the mustard-honey dressing over the salad — about seven to eight tablespoons of sauce per serving.
Step 5
Serve the salad immediately while the chicken liver is still warm and the green leaves are crisp. If desired, each serving can be topped with freshly ground black pepper.
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