Chicken liver and arugula salad

2

• Time for preparing

  Contents

  • • 0.0.1 35 min
    • 0.0.2 Medium dish
    • 0.0.3 233.92kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  35 min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  233.92kcal

• Rating

• Recipe

A delicious salad with chicken liver and arugula, which you can easy to cook at home, I advise you to do it on the holiday table or on romantic dinner.

Let’s get started!

Ingredients

0/12 ingredients

• arugula – 40 g
• chicken liver – 120 g
• shallots – 150 g
• red wine – 100 ml
• balsamic vinegar – 50-70 ml
• mayonnaise (thick) – 100-150 g
• pine nut – a handful
• salt to taste
• pepper to taste
• vegetable oil (garlic) – to taste
• honey – 1-2 tbsp
• cognac – 30 g

35 мин35 мин 233.92

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. We will prepare all the necessary products.
2. Finely chop the shallots and fry in olive oil. Add red wine (100 ml) and evaporate it on a weak the fire.
3. Add 50-70 ml of balsamic vinegar. Evaporate large part of the liquid, add art. l honey and wait when he will dissolve.
4. The sauce should taste sweet and sour. Cool ready sauce and combine with thick mayonnaise. We shift into the blender bowl and break through to uniformity.
5. We clear a liver of veins. Mix pepper, salt, garlic oil and mix everything. Pickle the liver in the resulting mixture.
6. Fry chicken liver, pour in cognac and evaporate.
7. Put the finished liver on a paper towel or napkins.
8. Using a cooking ring, spread the liver. To arugula add a little sauce and mix.
9. Put the arugula on the finished liver and carefully remove ring. Sprinkle with pine nuts. Serve with onion and honey the sauce.