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Warm salad with chicken liver: the cosiness of a family dinner. Video
Properly cooked chicken liver – with a delicious crust on the outside and soft pink on the inside – is ideal in a warm salad, where its meaty flavor can be balanced with spicy dressings with a variety of aromatic vinegars, bacon, fruits and nuts, adding a fresh accord of light and crispy lettuce leaves and fresh vegetables.
Warm salad with chicken liver
In this warm salad, the chicken liver gets an extra crust thanks to the simple breading, and the rich flavor of the dressing is accentuated by the spicy note of pickled red onion. You will need: – 1 head of red onion salad; – 1 cup of red wine vinegar; – 2 tablespoons of sugar; – 1/4 cup sour cream; – 1/4 cup homemade mayonnaise; – 3 cups buttermilk; – 1 and 1/4 3 teaspoon freshly squeezed lemon juice 4/1 teaspoon hot sauce 2/1 teaspoon Dijon mustard 4/1 teaspoon Worcester sauce 1 small garlic 2/200 teaspoon finely chopped parsley finely ground salt and freshly ground pepper; – 3 g of smoked bacon; – 1 cups of wheat flour; – 1 and 2/1 tablespoons of baking powder; – 1 and 2/2 teaspoons of salt; – 1 and 2/1 teaspoons of cayenne pepper; – 500 teaspoon of smoked paprika; – 400 g of chicken liver; – 1 g of cherry tomatoes; – 2/4 cup of parsley; – 100 stalks of celery; – XNUMX g of Frize salad; – Vegetable oil for frying.
Chicken liver contains a lot of protein and folic acid, minerals and vitamins. Vitamin A makes it beneficial for those with vision problems, and iron, along with vitamin B12, helps prevent anemia
Peel the red salad onions, rinse, wipe dry and cut into thin rings, put them in a wide, deep bowl. In a small saucepan, heat 1/2 cup of red wine vinegar mixed with sugar and simmer on moderate heat. As soon as the vinegar begins to boil and the sugar dissolves in it, pour the chopped onion with the vinegar mixture, let it brew for 30 minutes and drain the liquid, leaving 1 and 1/2 teaspoon. In a tall small bowl, whisk the mayonnaise, sour cream, 1 and 1/2 tablespoons buttermilk, lemon juice, mustard, 1/2 teaspoon red wine vinegar, minced garlic, and parsley with salt and black pepper with a whisk. Cover the sauce with cling film and refrigerate.
Cut the bacon into long thin slices and fry over medium heat until crisp (about 10 minutes), place on paper towels with a slotted spoon to absorb excess fat. In a flat, wide bowl, combine wheat flour sifted with baking powder and salt, cayenne pepper, smoked paprika, 2 teaspoons of salt, and 1/4 teaspoon of ground black pepper. Rinse the chicken liver, cut off any doubtful pieces and excess fat and soak in the remaining buttermilk for 10 minutes, remove them with a slotted spoon and place on a dish.
In a deep, heavy skillet, heat the vegetable oil, dip the liver in the flour mixture, then in the buttermilk, and again in the flour mixture. Fry until golden brown; this will take 2 minutes on each side. Place the liver on a paper towel lined dish, add salt and cover.
In a salad bowl, combine the halved cherry tomatoes, thinly sliced celery and lettuce, add the pickled onions and remaining marinade, add the cold dressing, line the hot liver and toss the salad. Serve immediately while the appetizer is warm.
Warm salad with liver, cheese sauce and polenta croutons
This warm salad is made especially savory by the gorgonzola dressing. Take: – vegetable oil for frying; – 400 g of chicken liver; – 500 g of young spinach leaves; – 100 g of sun-dried tomatoes, canned in oil; – 60 g of gorgonzola; – 150 ml of olive oil; – 50 ml of sherry vinegar; – 200 g corn grits for instant polenta; – water; – 50 g corn flour.
Gorgonzola is the famous spicy spicy Italian soft cheese. It belongs to blue cheeses, but has green stripes on the cut
Start preparing this salad with croutons. Put the corn grits in a saucepan, pour water in the proportion indicated on the package, cook, following the instructions posted there. Place the hot polenta in a baking dish and let set. Cut into cubes. Dip each cube in corn flour and sauté in vegetable oil.
Cut off fat and veins from the liver, rinse under running water and dry thoroughly. Heat vegetable oil in a frying pan and fry the chicken liver until caramel brown, do not fry the liver for more than a few minutes on each side, so as not to overcook. Using a slotted spoon, place the liver on paper towels, cover with foil.
In a bowl, combine olive oil, vinegar and shredded soft cheese, whisk the dressing. Drain the spicy oil from canned sun-dried tomatoes and cut them into slices. Put the washed and dried spinach, sun-dried tomatoes in a bowl, season with salt and pepper, add the croutons and dressing, stir, put the liver on top. Warm salads are served immediately.