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Puy Lentil Apple Salad with Chicken Liver

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 349 kcal

Ingredients
 

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

Instructions
 

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.

Nutrition

Serving: 100gCalories: 349kcalCarbohydrates: 7.2gProtein: 12.8gFat: 30.3g
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Written by John Myers

Professional Chef with 25 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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