Warm chicken liver salad
Rinse the liver, pat it dry with a paper towel, and cut it in half, removing the membranes. Arrange the arugula, cherry halves, and thin half-rings of onion on plates. Heat the oil in a frying pan over high heat, add the liver in a single layer, and fry for 3 minutes on each side until done: it should be light inside when cut, with no blood. Season with salt and pepper. Remove the frying pan from the heat, add the honey, mustard, and vinegar, and toss the liver in the sauce for 30 s. Place the warm liver on the salad and drizzle with the sauce from the frying pan.
Ingredients
- ✓Chicken liver
- ✓Sunflower oil
- ✓Arugula
- ✓Cherry tomatoes
- ✓Red onion
- ✓Honey
- ✓Mustard
- ✓Wine vinegar
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Rinse the liver, pat it dry with a paper towel, and cut it in half, removing the membranes.
- 2
Arrange the arugula, cherry halves, and thin half-rings of onion on plates.
- 3
Heat the oil in a frying pan over high heat, add the liver in a single layer, and fry for 3 minutes on each side until done: it should be light inside when cut, with no blood.
- 4
Season with salt and pepper.
- 5
Remove the frying pan from the heat, add the honey, mustard, and vinegar, and toss the liver in the sauce for 30 s.
- 6
Place the warm liver on the salad and drizzle with the sauce from the frying pan.
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