Warm Salad with Chicken Liver and Cream Cheese
Salads • European
Description
Warm Salad with Chicken Liver and Cream Cheese
Ingredients
- Mixed salad greens 0 oz
- Semi-soft cream cheese 10 oz
- Chicken Liver 10 oz
- Marinated cherries 10 oz
- Spanish onions ½ piece
- Olive Oil 8 tablespoons
- Balsamic Vinegar 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Clean the chicken liver from blood clots and fat. Cut into large pieces. Halve the cherry tomatoes and slice the red onion into thin strips.
Step 2
Sauté the liver in a very hot skillet with half of the olive oil for about 10 minutes until cooked through. Season with salt and pepper at the end. The liver should remain tender. Cut a piece of liver to check for doneness — the juices should run clear. Remove the cooked liver from heat and let it cool slightly.
Step 3
Combine the tomatoes, onion, and salad greens.
Step 4
Mix the remaining olive oil with balsamic vinegar, salt, and pepper. Arrange the warm liver on plates, top with the vegetables, place small dollops of cream cheese using a teaspoon, drizzle with the dressing, and serve.
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