Warm Salad with Chicken Liver and Chestnuts
Appetizers • European
Description
Warm salad with chicken liver and chestnuts
Ingredients
- Chicken Liver 20 oz
- Peeled chestnuts 10 oz
- New Potatoes 4 pieces
- Apple 3 pieces
- Pickled Chanterelles 15 oz
- Corn Salad 1 bunch
- Arugula 1 bunch
- Olive Oil 1 tablespoon
- Calvados 0 fl oz
- Balsamic Vinegar to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the young potatoes and apples (preferably firm, green ones) into quarters, then cut each quarter in half. Place them on a baking sheet lined with foil. Put in a preheated oven at 390°F and bake for 30 minutes.
Step 2
In a saucepan, heat the olive oil, add the champignon mushrooms, and sauté for about 5–7 minutes. Add the Calvados (about 100 ml) and simmer on low heat until half of the liquid evaporates.
Step 3
Add the chicken liver to the mushrooms and cook until done. Season with salt and pepper at the end.
Step 4
When the liver and mushrooms are ready, add the chestnuts. Cover the saucepan with a lid.
Step 5
In a salad bowl, mix the green salad and arugula, drizzle with apple vinegar (if desired), add the baked potatoes and apples, and top with the mixture of mushrooms, liver, and chestnuts along with the juices from cooking. Season with salt if necessary.
Step 6
Serve the salad warm, garnished with cherry tomatoes.
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