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Colorful salad with nuts and chicken liver

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Ingredients for 4 servings:

  • 350 g salad (mixed autumn salads), e.g. frisee, lollo rosso, chicory
  • 1 pear(s)
  • 250 g chicken liver(s)
  • 4 tbsp oil
  • 3 tbsp vinegar (white wine)
  • 80 ml orange juice, freshly squeezed
  • 100 g walnuts, halves
  • salt and pepper
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A culinary delight for gourmets

Wash and trim the lettuce, then shred it. Rinse the pear, dry it, remove the core, and cut it into thin slices. Clean the chicken livers and pat them dry. Heat the oil and fry the livers for about 3 minutes. Season with salt and pepper. Remove the livers and keep warm. Deglaze the cooking oil with the white wine vinegar and orange juice. Season to taste with salt, pepper, and sugar. Serve the salad with the pear slices, liver, and walnuts. Drizzle with the vinaigrette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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