Warm Salad with Chicken Liver and Dried Apricots
Salads • Author's
Description
Recipe from a popular restaurant in New York.
Ingredients
- Butter 0 oz
- Chicken Liver 5 oz
- Garlic 0 oz
- Thyme 0 oz
- Shallot 0 oz
- Honey 0 oz
- Red Grape Juice 0 fl oz
- Cream 0 fl oz
- Bulgur 5 oz
- Mixed salad greens 0 oz
- Dried Apricots 0 oz
- Champagne Vinegar 0 fl oz
- Vegetable Oil 0 fl oz
- Dijon Mustard 0 oz
- Turmeric 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Cook the bulgur in salted water with turmeric. Take 40 grams of the cooked bulgur for the salad.
Step 2
Finely dice the shallot and garlic.
Step 3
Sauté the onion, garlic, and liver in butter with a sprig of thyme. Add wine and let it reduce. Then add honey (15 g) and cream, and reduce until it reaches a sauce consistency. Remove the thyme.
Step 4
Prepare the honey-mustard dressing: whisk together 30 g of honey, white wine vinegar, vegetable oil, and mustard. Use 15 grams of the prepared dressing.
Step 5
Cut the dried apricots into thin strips. Mix with the salad greens, warm bulgur, and drizzle with the dressing.
Step 6
Place the liver with sauce on a plate, and top it with a salad mix.
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