Swiss Chard and Orange Salad
Salads • European
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Chicken Liver 10 oz
- Spanish onions 1 head
- Corn Salad 0 oz
- Oranges 1 piece
- Beetroot 1 piece
- Dijon Mustard 1 teaspoon
- Malt Vinegar 1 tablespoon
- Brandy 1 tablespoon
- Butter to taste
- Olive Oil to taste
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash all the greens for the salad and dry them on paper towels, then arrange them on a plate.
Step 2
Peel the onion and slice it into half rings.
Step 3
Peel the boiled beetroot, cut it into strips, and place it on the plate with the greens.
Step 4
Cut the orange in half, scoop out the flesh in segments while holding it over a plate. Collect the juice.
Step 5
In a skillet, heat the butter and sauté the chicken liver, stirring, for 3 minutes. Add the onion and cook for another 5 minutes. Pour in the brandy, season with salt, and let the brandy evaporate. Remove from heat.
Step 6
For the dressing, whisk together the vinegar, olive oil, orange juice, and mustard with a fork. Drizzle half of the dressing over the green salad and beetroot, and mix.
Step 7
Place the warm liver with sautéed onions on top of the salad. Distribute the orange segments on top.
Step 8
Drizzle with the remaining dressing and serve.
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