Warm salad with chicken liver: prose or poetry?

Traditionally it is considered that warm saladsyou can cook only in autumn or in winter. I propose to destroy this useless tradition - in fact a warm salad will replace your dinner when you wish. Chicken liver is also traditionally considered a so-so product - well, is it possible to make something of it something like that? Warm salad with chicken liver - what could be more prosaic? .. Everything is possible, my dear, you just need to add a little imagination. And therefore I offer you a few simple recipes - breaking the tradition is so exciting!

All-season warm salad with chicken liver

This warm salad with a liver is designed for 6-8 servings, i.е. it is quite enough to feed a small family of 3-4 people to dinner.

Ingredients:

a pound of chicken liver;
one small onion;
one package of frisee salad;
yellow or green zucchini (optional);
one tomato (optional);
string beans - 250 g (can be frozen);
two medium potatoes or 4-5 small ones;
garlic, a pair of denticles;
salt, oil for frying.

For refueling:

lemon juice - one tablespoon;
white wine vinegar - one tablespoon;
cereal Dijon mustard (or any other, inconsistent) - two tablespoons;
olive oil - 5-6 tbsp. spoons;
salt and / or pepper.

First I make a dressing - I mix all the products and beat them with whisk.

In the prepared salad bowl I spread leaveslettuce frize, for this just tearing them with my hands - so tastier than cutting with a knife. The rest of the products will be laid out on the leaves as they are roasting. First cut the circles of zucchini and fry in the preheated oil. Spread on the frieze, salt, pep. I cut tomato cubes or plates, spread on zucchini, salt, pepper. Onions are cut finely cubes and passer in the same oil to a state of transparency and golden, spread on a tomato. I grow potatoes in a uniform. I cook the sauce in the same oil, and at the end of the cooking I cut the potatoes, peeled from the uniform, into cubes. All this is spread on the bow. Of course, I also pepper the salt.

Chicken liver is dried, large pieces cutin half and fry in a heated frying pan over a large fire for 3-5 minutes. The main thing - do not overcook. I squeeze garlic into the liver, mix it, and fry for a minute. After that, I spread the liver for vegetables.

Now all this splendor is filled in the preparedand once again chopped dressing. Warm salad with chicken liver should be infused for another 10 minutes, for which you can close it with a plastic lid, or, much more efficiently, wrap it with food foil or film.

By the way, it can be eaten and chilled. Bon Appetit!

Warm salad with chicken liver and rucola salad

This salad is much easier - 2 times lessingredients. But the ingredients are very interesting - would it have occurred to you to mix a chicken liver with grapes? No? And in vain, believe me, they perfectly complement each other.

You need 10-12 pieces. chicken liver:

one bundle of arugula;
oil (any) for frying;
vinegar balsamic and salt - to taste;
grapes (pitted) - to taste.

Each liver I cut into 2-3 pieces, fry ina heated frying pan in oil, often stir, at the end of frying the salt. I remove the frying pan from the stove without switching it off. Grapes without pits I cut in half and add to the liver. Again I put the frying pan on the stove, mix it and warm it up for a minute. I put my dry ginkel on, I lay out the leaves on a plate, on them a liver with grapes, all this I spray with vinegar (balsamic). Warm salad with chicken liver is ready, if desired - I fill the juice, formed from frying. You can eat from a plate, or you can wrap it in a rucola roll, too delicious.

Warm salad with chicken liver in ... raspberry syrup!

You did not expect such a set of products, right? Do not worry, it's not so scary. I do not propose to water the chicken liver with raspberry jam, not at all. But this warm salad with chicken liver will pleasantly surprise you.

I take the following products:

mix salad - one package (corn, arugula, chard);
chicken liver - a pound;
tangerines - 2 pieces;
cherry tomatoes - to taste.

For marinade:

soy sauce - two tablespoons;
dry white wine - 100 ml;
zira - one pinch;
Provencal herbs - one pinch;
salt pepper.

For raspberry sauce:

raspberry fresh - 100 g;
olive oil - 50 ml;
lemon juice - one tablespoon.

Marin chicken liver for 10-15 minutes. Meanwhile, I beat up the ingredients for the sauce with a blender. Chicken liver is removed from the marinade and fried in a heated frying pan with a little oil, salt, pepper to taste.

On a dish I spread a mix salad, on top - a liver, slices of a tangerine, cherry tomatoes halves, I pour raspberry sauce.

If desired, you can sprinkle with pine nuts. Salad with chicken liver, original recipe, ready!