Warm Salad With Chicken Liver: Delicious Recipes With Mushrooms And Other Ingredients, Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Warm salad with chicken liver is a great dish for any table

Autumn dankness and winter cold are not far off, and we will definitely want to warm up with something tasty and appetizing. Warm salads are a great option at this time. This dish can decorate a family meal, a crowded celebration or a romantic dinner. It is wonderful that in the preparation of such a dish there is always a place for imagination and experimentation. Well, today we'll talk about how to cook wonderful warm salads with chicken liver.

Content

• 1 With oranges, strawberries and red currants

  1.1 Video: salad with caramelized chicken liver and citrus

• 2 With rucola and champignons

  2.1 Video: Warm salad with chicken liver and mushrooms

• 3 With pears, soy sauce and dry herbs

  3.1 Video: Warm salad with chicken liver and pear

• 4 With quail eggs, cherry tomatoes and lime juice

  4.1 Video: chicken liver salad with tomatoes

With oranges, strawberries and red currants

This version of the warm salad with chicken liver will amaze the most discerning palates. The combination of tasty and colorful products gives the dish a very appetizing look.

Ingredients:

• 200 g chicken liver;
• 100 g wheat flour;
• 1 orange;
• 1 strawberry;
• 1 sprig of red currant;
• 100 g of a mixture of lettuce leaves;
• 20 pumpkins;
• 15 g of radish;
• 1/2 tsp sesame seeds;
• 10 g balsamic cream;
• 2.5 tbsp. l. olive oil;
• 1 pinch of table salt;
• 1 pinch of sea salt.

Cooking steps:

1. Put the lettuce leaves in a bowl.

   

   Lettuce leaves should be fresh and free of rough parts

2. Grate a slice of raw pumpkin and fresh radish on a fine grater with long straws, transfer to a container with lettuce leaves.

   

   Pumpkin and radish can be grated on a truffle grater or for making Korean carrots

3. Divide the peeled orange into slices, remove the white skin. Combine citrus slices with vegetable mixture.

   

   Peel the orange slices thoroughly as they can add bitterness to the salad

4. Wash the strawberries, dry, cut into slices about 5 mm wide.

   

   If the strawberries are small, they can be cut into halves or quarters.
5. Peel the chicken liver from films, rinse, dry.

6. Dip the pieces of liver in 1/4 teaspoon flour, table salt and sesame seed mixture.

   

   Breaded the liver so that the flour evenly covers the offal pieces on all sides

7. Heat 2 tablespoons in a skillet. l. olive oil. Fry the liver on each side for 1.5-2 minutes.

   

   To preserve the delicate texture of the roasted liver, do not fry it for more than the time indicated in the recipe.

8. While the liver is fried, add the remaining olive oil and balsamic cream to the salad leaves and vegetables mixture, and gently mix the ingredients.

   

   To prevent lettuce leaves from crinkling, and liquid ingredients to spread evenly, it is convenient to use two tablespoons for mixing.
9. Put the mass on a dish, distribute evenly. Arrange strawberries and liver pieces, sprinkle with sesame seeds and coarse sea salt.

10. Garnish with a sprig of red currants.

    

    Bright edible flowers can serve as an excellent finishing touch in decorating a warm salad with chicken liver.

Video: salad with caramelized chicken liver and citrus

With rucola and mushrooms

Arugula is a common ingredient in delicious and healthy salads. Combining the spicy taste of this plant with delicate chicken liver and aromatic mushrooms, the chefs gave us the opportunity to enjoy another wonderful warm salad.

Ingredients:

• 250 g chicken liver;
• 150 g arugula;
• champignons - 70 g;
• 4 tbsp. l. olive oil;
• 1 tbsp. l. cognac;
• 1 tbsp. l. red wine vinegar;
• 1 tsp dijon mustard;
• 1/4 tsp ground black pepper;
• 1/2 tsp coarse salt.

Cooking steps:

1. Peel the mushrooms, rinse, dry and cut into thin slices.

   

   You can use both fresh and frozen or canned mushrooms to prepare the salad.

2. Heat half of the olive oil in a skillet. Lay out the mushrooms, add a pinch of pepper and salt each, stir and fry for 2-3 minutes.

   

   To give the dish a richer flavor, it is recommended to use freshly ground black pepper

3. Add mustard and wine vinegar to the mushrooms, stir the ingredients, remove from heat.

   

   At this stage, you can add any spices and seasonings to your taste

4. In a second skillet, heat 1 tbsp. l. oils. Fry the liver for 3 minutes, stirring occasionally.

   

   Fast roasting of the liver keeps it tender and tasty

5. Lightly salt the liver and pour the cognac into the skillet. Cook food for 1 minute, until alcohol evaporates. If the cognac is on fire, quickly remove the pan from the heat, wait until it goes out, and then continue cooking.

6. Combine mushrooms and liver in one container, stir.

   

   You can mix mushrooms and liver in any of the pans in which these products were fried.

7. Spread the rucola sheets in serving bowls or place on a large platter, distribute the mixture of mushrooms and liver evenly on top.

8. Pour the olive oil and the sauce left over in the skillet after frying. Done!

   

   The salad can be served on a common dish or in portions

Video: Warm salad with chicken liver and mushrooms

With pears, soy sauce and dry herbs

In one of my articles, I have already told you about my friend, who cannot see life without her summer cottage. This recipe is from her. I want to note right away that for the preparation of a warm salad in this version, she uses autumn varieties of pears - hard, with dense sweet pulp, slightly tart and amazingly aromatic. Summer varieties of fruits are too juicy and soft, they are not suitable for salads.

Ingredients:

• 350 g chicken liver;
• 4-5 pears;
• 3-4 st. l. wheat flour;
• 2-3 tbsp. l. soy sauce;
• 3-4 st. l. vegetable oil;
• 1/2 tsp coarse salt;
• 1/2 tsp ground black pepper;
• 1/2 tsp dried dill;
• 1/2 tsp dried basil.

Cooking steps:

1. Clean the chicken liver of veins and blood clots, rinse, dry.

   

   In order to further brew the liver in a thin layer of flour, the washed product should be thoroughly dried

2. Season with salt and pepper the liver, season with dried herbs.

3. Cut ripe pears, peeled and cored, into thin slices.

   

   To make the salad look appetizing, cut the strong ripe fruits with a sharp knife.

4. Breaded chicken liver in flour.

   

   You can use sunflower or olive oil to fry the liver.

5. Place the offal in a skillet with heated olive oil and fry for 2 minutes on each side.
6. Divide the fruit pieces into 2 serving bowls, top with the warm roasted liver.

7. Season each serving with soy sauce and serve.

   

   Enjoy your meal!

Video: warm salad with chicken liver and pear

With quail eggs, cherry tomatoes and lime juice

This recipe is my favorite of all the warm chicken liver salad options. Now I can't even remember where I borrowed the original recipe. I admit, sometimes I experiment and change the ingredients of this dish a little. For example, quail eggs can be replaced with chicken eggs, but you have to cut them into quarters. Instead of cherry tomatoes, ordinary ripe tomatoes will do. Lemon juice is a great alternative to lime juice.

Ingredients:

• 400 g chicken liver;
• 50 g mix of lettuce leaves;
• 5–6 quail eggs;
• 3-4 cherry tomatoes;
• 1 tbsp. l. soy sauce;
• 1 tbsp. l. honey;
• 1 tsp Worcester sauce;
• 3-4 st. l. olive oil;
• 1 tbsp. l. lime juice.

Cooking steps:

1. Prepare the food you need. Clean the liver and rinse, discard in a colander to glass the water. Boil quail eggs, remove the shell. Rinse lettuce leaves and tomatoes and dry well.

   

   To prepare a salad quickly, prepare the required ingredients in advance

2. In a small container, thoroughly mix the Worcestershire and soy sauce, honey, 2 tbsp. l. olive oil and lime juice.

   

   It is best to use a small glass or ceramic container to mix the ingredients of the sauce.

3. Put the liver in a frying pan with hot olive oil, fry for 1 minute over high heat, then another minute over medium. Remember to stir the food constantly.

4. Using a spatula or perforated spoon, transfer the fried liver to a clean container.

   

   The fried liver should be golden brown.

5. Pour the previously prepared sauce into a hot pan, mix with the oil in which the offal was fried, turn off the stove and drain the resulting mixture into a small bowl.

   

   You can add dried herbs or sesame seeds to the sauce

6. Put the mixture of lettuce leaves on a large dish, spread the warm liver on top, pour the sauce over the salad.

   

   A mix of leaves can be replaced with a salad of the same type, such as arugula

7. Spread the halves of the quail eggs and cherry tomatoes on top. Optionally, the salad can be decorated with fresh berries, herbs, edible flowers.

   

   Garnish the salad with fresh herbs or berries

Video: chicken liver salad with tomatoes

I really hope that you will like my selection of recipes for warm salad with chicken liver. If you want to share with us your versions of this amazing dish, we are waiting for your comments. Enjoy your meal!