2020-08-13 / test@t

Baked vegetable salad with chicken liver and apples

Ingredients

300 g chicken liver
1 handful of rucola
1 handful of fresh spinach
2 large sweet and sour apples (for example, Antonovka)
2 cloves of garlic
70 g cherry tomatoes
2 red bell peppers
½ red onion
1 tbsp balsamic vinegar
3 tbsp vegetable oil for frying
salt pepper
2 tbsp extra virgin olive oil
1 tbsp. Teddy bear
1 tbsp lemon juice
salt pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Put the liver in a bowl, add extra virgin olive oil, salt, pepper, balsamic, finely chopped garlic. Stir. Leave to marinate for 5-10 minutes.

Step 2

Preheat the oven to 190-200 C. Put the peppers on a baking sheet and place them in the oven for 10-15 minutes, so that they bake until they are black and tan on the skin. Then take it out, put it in a bag, close it hermetically and leave to cool for 10 minutes.

Step 3

Peel and core the apples and cut into slices. Rinse the liver thoroughly, cut off the films.

Step 4

Heat some oil on the hob in a large non-stick skillet. Put apple slices in one layer in a frying pan and fry them with medium heat on both sides until golden brown. Transfer to a bowl, cover and keep the apple wedges warm (you can do this directly on the hob by placing them on a preheated and switched off hotplate using the residual heat function).

Step 5

Put the liver and marinade in a skillet and fry it for 2 minutes. from each side. It should acquire a golden brown crust but remain soft on the inside. Transfer the liver to the apples, also keep it warm.

Step 6

Peel the baked peppers from the skin. Cut the tomatoes in half. Cut the red onion into thin half rings.

Step 7

Combine all the dressing ingredients in a blender. Place the spinach, arugula, red onion, tomatoes in a salad bowl, stir and season. Top with all warm ingredients, drizzle with dressing, stir gently and serve immediately.

Preparation time

10m

Cooking time

15m

Servings

Catalog