John Myers
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Puy Lentil Apple Salad with Chicken Liver
The perfect puy lentil apple salad with chicken liver recipe with a picture and simple step-by-step instructions.
Puy lentil apple salad
- 100 g Puy lentils
- 1 bunch Arugula
- 100 g Colorful snack tomatoes
- 1 Snack cucumber
- 2 Spring onions
- 1 Tart apple
- 0,5 Lime, the juice
dressing
- 1 tbsp Dijon mustard
- 2 Garlic cloves
- 0,5 Lime, the juice
- 1 shot Apple juice
- 50 ml Rapeseed oil
- 1 tbsp Honey
- Salt
- Black pepper from the mill
Poultry liver
- 300 g Poultry liver
- 1 tbsp Butter
- 1 shot Oil
- Salt
- Black pepper from the mill
Puy lentil apple salad
- Bring the Puy lentils to the boil with four times the amount of water, then simmer on a low flame for 15 minutes. Now pour over a sieve and rinse the lentils under cold running water and drain well.
- Remove the long stalks from the rocket and cut the rocket into bite-sized pieces and place in a salad bowl. Add the Puy lentils. Cut the colorful snack tomatoes into slices and add them to the bowl. Cut the snack cucumbers into fine slices and add them.
- Cut the spring onions into thin rings and add to the salad. Eighth the apple and remove the core and cut into fine slices – leave the skin on the apple – and also add everything to the salad and drizzle the apple slices with the lime juice and mix well.
dressing
- Put the ingredients for the dressing in a tall vessel and puree with the magic wand to a creamy dressing.
Poultry liver
- Clean the poultry liver very well and then wash it under cold running water and pat dry with kitchen paper. In a pan, heat the tablespoon of butter with a little oil and fry the liver on both sides at medium temperature for 3 – 4 minutes, life should by no means become hard.
- Then take the liver out of the pan and season with salt and pepper.
finish
- Pour the dressing over the salad and mix well again and then arrange the salad on plates or flat bowls and then add the poultry liver.
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