Warm Salad with Chicken Liver and Arugula
Salads • Italian
Description
Warm Salad with Chicken Liver and Arugula
Ingredients
- Chicken Liver 5 oz
- Iceberg Lettuce ¼ head
- Arugula 2 bunches
- Marinated cherries 6 pieces
- Chicken Egg 1 piece
- Spanish onions ¼ piece
- Cream 22% 5 fl oz
- Olive Oil 4 tablespoons
- Balsamic Vinegar 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the egg 'soft-boiled' (cook for 2 minutes after the water starts boiling).
Step 2
In a hot skillet, greased with olive oil, add the chicken liver, season with salt and pepper to taste, and let it fry over high heat.
Step 3
Stir the liver constantly.
Step 4
After five minutes, pour the cream into the skillet with the liver, mix everything well again, reduce the heat, and wait for it to cook completely (about 7 minutes).
Step 5
Take a large salad plate, place a mixture of iceberg lettuce and arugula in the center, and sprinkle with thin rings of red onion.
Step 6
Arrange halved cherry tomatoes and the egg around the salad mix. Carefully place the liver around the salad mix.
Step 7
Drizzle the salad with olive oil and balsamic vinegar.
Step 8
If desired, the salad can be topped with grated Parmesan or almonds.
Step 9
Thanks to the cream, the liver melts in your mouth, and combined with the freshness of the salad leaves and cherry tomatoes, the olive oil combined with balsamic vinegar perfectly ties all the ingredients together.
Step 10
This salad is very filling yet does not overload the stomach. Enjoy your meal!
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