2020-08-13 / test@t

Baked vegetable salad with chicken liver and apples

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 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.
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