Leaf salads with chicken liver and raspberry vinaigrette

Ingredients for 2 servings:

• 1 pack of chicken liver(s)
• 500 g raspberries (frozen)
• 4 cl vinegar (raspberry vinegar)
• 12 cl oil (sunflower oil)
• 2 tbsp flour
• 1 tsp, heaped sugar
• 1 tbsp butter
• e.g. leaf lettuce (rocket, radicchio, lamb’s lettuce), various varieties
• salt and pepper
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Gently heat the raspberries in a saucepan. Once they’ve broken down, pass them through a sieve to create a fine, seedless puree. Allow to cool, then transfer to a large preserving jar. Then add the vinegar, 12 cl oil, sugar, a pinch of salt, and pepper, and shake vigorously until the mixture is smooth. Coat the liver in flour and sear it on both sides in a pan. Season, add the butter, and let it cook in a preheated oven at 120°C for about 10 minutes. In the meantime, shred and wash the lettuce and arrange it on plates. Arrange the liver on top of the lettuce, generously coat it with the sauce, and enjoy. Freshly baked baguette goes best with this.