Chicken liver is not only a storehouse of useful substances (it contains thiamine, zinc, copper and manganese, vitamins A, C, B6 and B12, riboflavin, niacin, folic and pantothenic acids, iron, phosphorus and selenium), but also a product, versatility which remains largely underestimated. Chicken liver can be used to cook soups and main courses, it is great in pate and minced meat, it makes quick and delicious warm salads that can replace a full-fledged dinner on a summer evening.
It is necessary
-
- Warm chicken liver salad with bacon and raspberry vinegar
- 250 g uncooked smoked bacon;
- 250 g of dried white bread;
- 100 ml olive oil;
- salt and freshly ground black pepper;
- 400 g chicken liver;
- 1 head of frisse salad;
- 1 head of sweet red onion;
- a handful of fresh raspberries for garnish.
- For refueling
- 1 tablespoon Dijon mustard
- 100 ml raspberry vinegar;
- 300 ml of olive oil;
- salt and freshly ground black pepper;
- 1 tablespoon fresh tarragon, chopped
- Chicken liver salad with pears and shallot rings
- 150 g chicken liver;
- olive oil;
- butter;
- Madeira;
- 2 handfuls of watercress leaves
- 1 head of shallots;
- 50 ml of milk;
- 100 g wheat flour;
- 1 pear;
- 10 ml sherry vinegar;
- 10 ml of brandy;
- 1 teaspoon whole grain mustard
Instructions
Step 1
Warm chicken liver salad with bacon and raspberry vinegar
Preheat oven to 180C. Cut the crust off the bread and cut it into 1/2 - 1 centimeter cubes. Place on a baking sheet, drizzle with olive oil, stir, sprinkle with salt and bake for about 15 minutes until golden brown. Remove from oven and refrigerate.
Step 2
Fry the bacon slices until crisp and place on a paper towel to remove excess fat. Peel the onion and cut into rings. Cut the veins out of the chicken liver and fry it with salt and freshly ground black pepper in heated olive oil. Cook for 2-3 minutes on both sides until golden brown. The finished liver should be slightly pink in the middle. Chill the liver slightly and cut it into pieces no larger than a bite.
Step 3
Combine the dressing by whisking raspberry vinegar and Dijon mustard with olive oil in a bowl, season with salt, pepper and chopped tarragon. Put frisse lettuce leaves, onions, slices of fried bacon, croutons and warm chicken liver in a deep bowl, stir, season and garnish with raspberries.
Step 4
Chicken liver salad with pears and shallot rings
Cut the shallots into rings and separate into individual thin rings. Soak them in milk. In the meantime, heat the skillet a little, peel the skin off the pear, cut out the center and cut into cubes. Place the pear in the skillet, then add a lump of butter, sherry vinegar and cognac. Wait for the sauce around the pear to thicken and add the mustard.
Step 5
Drain the milk from the bowl of onion rings, shake each ring, roll in flour and sauté in vegetable oil until crisp. Spread the rings on a paper towel to remove excess oil.
Step 6
Cut off excess fat from the chicken liver, remove the tendons and fry it in olive oil for 1-2 minutes. Put the butter in the pan, wait until it melts, and sprinkle with the Madeira. Cook for about a minute more.
Step 7
Put a handful of watercress leaves on a platter, place the chicken liver in the center, pear slices around, decorate with onion rings on top.
