2020-08-13 / test@t
Baked vegetable salad with chicken liver and apples
- 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
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.
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.
Peel and core the apples and cut into slices. Rinse the liver thoroughly, cut off the films.
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).
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.
Peel the baked peppers from the skin. Cut the tomatoes in half. Cut the red onion into thin half rings.
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.