Warm salad with chicken liver

Warm salad with chicken liver

The chef of the cafe shared this recipe on the Internet and I thank her from the bottom of my heart! The salad perfectly combines liver, grapes and lettuce, and the sweet-sour-spicy dressing appetizingly complements the taste! I invite you to a treat!

Ingredients for “Warm salad with chicken liver”:

• Chicken liver (180-200 g, based on 60 g per 1 serving) - 200 g
• Grapes (seedless, 60-80 g) - 60 g
• Lettuce / Lettuce – 150 g
• Onions - 60 g
• Cream - 150 ml
• Honey (for dressing) – 30 g
• Mustard (better grain, for dressing) - 30 g
• Horseradish (for dressing) - 30 g
• Sunflower oil (refined, for frying) - to taste

Production time: 15 minutes

Nutritional and energy value:

Recipe for “Warm salad with chicken liver”:

The recipe indicated the quantity of goods based on 60 g of liver per serving. I increased all the ingredients 3 times.

Remove membranes from the liver, cut into small pieces and fry for 5 minutes with finely chopped onion.
If desired, you can cook without onions. Add cream, simmer briefly and remove from heat. After cooking, transfer to a plate. Liver stewed in cream will be very soft and juicy.

For dressing: mix honey, horseradish and mustard in one to one proportions.
For one serving, 1 tsp is enough. any ingredient. It is better to take grain mustard; it is softer and richer than the spicy traditional one. It makes the sauce sour-sweet-spicy!

Tear the lettuce leaves with your hands.
(You can take any lettuce leaf, or use a mix of several types). Cut the grapes in half. If there are bones, remove them.

Combine lettuce leaves with grapes, add sauce, mix and place on liver.
You can add tomatoes if you wish.

Salad preparation time is 15 minutes. The dish must be served warm, immediately after dressing, otherwise the lettuce leaf will fall off.

The salad came out juicy, with an exciting taste!

And now this recipe is a gift to the birthday girls -
Natasha (LNataly) and Olenka (Olga Pokusaeva)!
Happy Birthday, dears!

Happiness, joy and good mood! I wish
you and all the cooks !

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March 25, 2019 Vishnja # (recipe creator)

March 25, 2019 Vishnja # (recipe creator)

March 25, 2019 olgatash1416 #

March 25, 2019 Vishnja # (recipe creator)

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Salads with chicken liver

Sometimes, a wary attitude towards salads with specific ingredients such as liver is justified only by the lack of a successful and common recipe. Liver is a very nutritious and necessary product that adds a unique flavor to the dish. And if you figure out how to properly prepare the liver, then this color will not taste bitter at all. Get inspired by these ideas for making savory chicken liver salads! You will certainly like them.

Recipes in the collection: 23

chicken liver – 250 g
cherry tomatoes – 10 pcs.
arugula – 40 gr.
– 75 g goat cheese – 100 g
olive oil for frying the liver
salad dressing mixture (lemon juice + olive oil in a 1:1 ratio) – 1 dessert spoon

28333
• 32
• 25

chemicolya

• 02 March 2013, 20:39

corn salad 350 gr.
chicken liver 250 gr.
champignons St.
80 gr. balsamic 1.5-2 tbsp.
pine nuts 1 handful
orange balsamic cream

64758
• 41
• 62

azzurro07

• January 23, 2012, 07:49

chicken liver – 150 g
peach – 1 pc.
Adyghe cheese – 100 g
bunch of lettuce – 1
honey – 1 tsp.
soy sauce – 3 tsp.

18024
• 32
• 75

fanny

• 21 August 2009, 03:44

mix salad “snow-white dacha” (arugula, chard, corn) – 1 package,
chicken liver – 500 gr.
Sweet tangerines – 2 pcs.
Cherry tomatoes - .

liver marinade:

34620
• 45
• 60

I am Venus

• April 18, 2011, 01:20

a package of “juicy Romano” from “Snow White Dacha”
chicken liver several pieces.
cherry tomatoes 10 pcs.
pine nuts, a handful or two.
for the batter: egg (I used white) and breadcrumbs.
for refueling:

18154
• 59
• 70

mama tasi

• 19 April 2011, 19:23

200 gr.
chicken liver 1 carrot
100 gr.
canned green peas 1 small onion (1 tsp vinegar, a pinch of sugar and a pinch of salt for marinade)
green onions a few
dill

13601
• 34
• 24

lil-8888

• 17 April 2013, 13:36

beef liver (chicken fillet) – 300 g
mixed salad leaves – 120 g
hazelnuts, pine nuts, raisins, dark currants,
lemon seeds – 1 handful each
celery stalk – 1
honey – 100 g

17765
• 33
• 51

fanny

• 11 August 2010, 04:20

0.5 kg.
chicken liver 200 gr.
red cabbage 200 gr.
Chinese cabbage 1 sweet pepper
200 gr.
spaghetti green onions

7972
• 16
• 27

lil-8888

• 05 November 2010, 14:43

chicken liver – 300 gr.
butter – 1 tbsp.
vegetable oil – 1 tbsp.
dark ground pepper
ground ginger
= = = = = = = = = = = =

20368
• 26
• 82

nata196277

• 03 February 2010, 17:48

300 gr.
chicken liver 3 pcs.
huge champignons 2 pcs.
small tomatoes 1 cucumber
lettuce
3 tbsp soy sauce

46658
• 35
• 58

Manyusha

• 11 August 2010, 15:56

bird liver (turkey) 200 gr.
vegetable oil
1 tbsp. a little flour,
mixed salad 50-100 gr.
reddish grapes 10-15 berries,
pine nuts 1-2 tbsp.

14935
• 28
• 37

sweeta1

• August 21, 2011, 11:05 pm

Take the ingredients in equal proportions, depending on how many people you need to prepare the salad for!
chicken liver
eggs - take them less than 2 times from other ingredients.
bell
pepper olives
fresh cucumber

16315
• 26
• 62

Inna_2107

• 04 April 2009, 02:45

chicken liver -400 gr.
vegetable oil -2 tbsp
boiled eggs -2 pcs.
cherry tomatoes -6 pcs.
arugula -50 gr
dressing

33259
• 14
• 12

aurica

• December 10, 2014, 10:04 pm

1. Borges farfalle - a handful
2. beef liver - 150 g
3. zucchini - half a medium
4. onion - leek - 3 cm piece
5. olives (I have lemon) - 10 pcs
6. iceberg lettuce - 3 leaves

6903
• 50
• 17

ogiway

• February 12, 2015, 10:10

chicken liver – 400 gr.
mini spinach – 100 gr.
Cherry tomatoes – 200 gr.
orange (large) – 1 pc.
flaxseed flour – 1 tbsp.
olive oil itlv – 20 ml. for frying + 30 ml. for refueling

10065
• 9
• 9

MooreKaterinka

• 04 April 2015, 15:46

400 gr.
salad mix 200 gr.
cherry tomatoes 500 gr.
chicken liver 4 tbsp kikkoman soy sauce
250 ml.
cherry juice 120 ml. cream 33%

11197
• 19
• 13

byrenka

• 26 May 2014, 19:26

chicken liver – 5-6 pcs.
flour - 2 tbsp.
salt
pepper –
yellowish sweet bell pepper – 1 pc.
salad mix –

57959
• 17
• 18

Seagull

• December 23, 2014, 10:06 pm

250 gr.
chicken fillet 1 chicken liver
150 ml.
water 1/4 tbsp.
indica rice mistral 1 shallot
piece of chili pepper

6925
• 8
• 14

lil-8888

• 06 September 2014, 16:13

chicken liver - 400 g
sweet and sour peaches - 2 pcs.
butter (for frying the liver)
balsamic (reddish vinegar for salad dressing)
balsamic (cream for serving)
dark pepper (ground)

15912
• 18
• 22

miracle

• 11 August 2013, 18:38

chicken liver - 300 g
cherries (peeled from stones - absolutely "chkalov" or "record" varieties) - 1 cup.
butter (for frying the liver)
balsamic (reddish vinegar for salad dressing)
balsamic (cream for serving)
dark pepper (ground)

9263
• 44
• 28

miracle

• 12 June 2013, 17:06

chicken liver - 100 g
small carrots - 1 pc.
onions - 0.5 pcs.
reddish sweet pepper - 0.5 pcs.
butter - 1.5 tbsp.
salt

7564
• 11
• 9

chemicolya

• 08 December 2015, 20:17

200 gr.
chicken liver salt, dark pepper
1 tbsp.
flour 2 tbsp.
olive oil 1 persimmon (I used a sweet, slightly soft one)
handful of salad mix

Warm salads with liver

Warm salads are a separate category of dishes that combine both an appetizer and a side dish. They are more satisfying than cool ones, so they can completely replace lunch or dinner. Meat is often used as a base for such salads. And now we offer the cheapest, but not the least necessary and tasty option - liver .

The favorite among offal products in terms of iron content mixes well with vegetables, fruits and herbs. In fact, it is a complex of proteins, vitamins and minerals .

How to prepare liver for salad ? It’s important not to overcook it! The liver should be browned, but remain juicy and soft inside. And blood (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) inside is unacceptable - you can cut the product to check readiness.

Warm salad with chicken liver

Ingredients

• 2-3 handfuls salad mix
• 1 tomato
• 125 g mozzarella (or cream cheese)
• 5–6 pcs. sun-dried tomatoes
• 3–4 pieces of chicken liver
• 1 chip nutmeg
• 2 tsp. honey
• 3 tbsp. l. olive oil
• 1 tsp. French mustard
• 1 tooth garlic
• 1 tsp. oregano
• 2 tbsp. l. lemon juice
• Balsamico cream sauce to taste
• salt to taste

Manufacturing

1. Cut the mozzarella and the freshest tomato into small pieces, and the sun-dried tomatoes into 2 parts.
2. Place the mixed salad on the bottom of the plate. Place fresh tomatoes on top, then mozzarella and sun-dried tomatoes.
3. Mix honey, oil (2 tbsp), mustard, lemon juice, salt, oregano and pressed garlic. Season the salad with this sauce.

Warm salad with turkey liver and mushrooms

Ingredients

• 120 g turkey liver
• 70 g champignons
• 0.5 pcs. reddish onion
• 60 g hard cheese
• 70–80 g tomatoes
• 3–4 pcs. lettuce leaves
• 1 chip spices for poultry
• 2 tbsp. l. balsamic vinegar
• 2-3 tsp. vegetable oil
• salt to taste
• dark ground pepper to taste

Manufacturing

Clean the champignons, wash and dry. Then cut into large pieces.

Warm salad with chicken liver and orange

Ingredients

• 200 g chicken liver
• 1 orange
• 1 tbsp. l. pine nuts
• 0.5 bunch. lettuce leaves
• 1 tbsp. l. sunflower oil
• salt to taste
• ground dark pepper to taste
• 2 tbsp. l. olive oil
• 1 tsp. honey
• 1.5–2 tbsp. l. balsamic vinegar

Manufacturing

Cut the liver into small pieces, salt and pepper. Then fry in a frying pan with refined sunflower oil (3-5 minutes).

Warm salad with reddish beans and liver

Ingredients

• 500 g chicken liver
• 250 g red beans
• 1 onion
• 1 carrot
• 2 teeth garlic
• dark ground pepper to taste
• salt to taste
• sunflower oil to taste

Manufacturing

1. Boil the previously soaked beans in salted water until tender.
2. Finely chop the onion. Grate the carrots on a large grater. Sauté vegetables in a frying pan in a small amount of sunflower oil.
3. Cut the well-washed liver into small pieces. Then add salt, pepper and simmer in a separate frying pan until cooked.

Warm salad with liver and arugula

Ingredients

• 300 g liver
• 1 orange
• 1 bundle arugula
• 1.5 tbsp. l. ghee
• 100 ml dry white wine
• 1 tsp. olive oil
• 1 tsp. apple cider vinegar
• 10 g parmesan
• salt to taste
• pepper to taste

Manufacturing

1. Wash and dry the liver. Then cut into strips and fry in a frying pan with heated ghee. Cook for 2-3 minutes on each side. Salt and pepper to taste.
2. Pour in wine and vinegar. After 5 minutes, add orange slices (about two-thirds) to the liver. Simmer everything together for another 3-4 minutes.

Warm liver salad with pears

Ingredients

• 400 g chicken liver
• 2 pears
• 1 snow white onion
• 3 tbsp. l. vegetable oil
• 50 g walnuts
• 20 g white wine vinegar
• 10 g mustard
• 60 g olive oil
• 1 tsp. chopped basil
• salt to taste
• dark ground pepper to taste

Manufacturing

1. Fry thinly chopped onion in vegetable oil until lightly caramelized. Place the prepared ingredient in a salad bowl.
2. In the same frying pan, lightly simmer the thinly sliced ​​pear slices. Place them on top of the onions.
3. Cut the chicken liver into pieces, lightly salt and pepper. Then fry in vegetable oil (about 5 minutes). Add the warm liver to the salad bowl and sprinkle dried walnuts on top.
4. Prepare the dressing. Mix vinegar with salt, add mustard. Whisk until smooth. Pour in the olive oil, whisking until emulsified. Season with pepper and finely chopped basil.
5. Season the salad with sauce and garnish with pear slices.

Warm salad with liver and fried apples

Ingredients

• 400 g chicken liver
• 200 g champignons
• 100 g lettuce leaves
• 1 apple
• 1 tomato
• 4 slices of loaf
• 50 g arugula
• 50 g butter
• 4 tsp. Sahara
• 2 tbsp. l. lemon juice
• 2 tbsp. l. orange juice
• 50 ml vegetable oil
• 50 ml cognac
• 30 ml soy sauce
• 2 tsp. balsamic vinegar
• salt to taste
• dark ground pepper to taste
• nutmeg to taste

Manufacturing

1. Cut the loaf slices into cubes and place on a parchment-lined baking sheet. Sprinkle with vegetable oil and place in a preheated oven for a couple of minutes to toast the crackers.
2. Peel the apple (choose hard and juicy) and cut into thin slices. Fry them in butter (25 g) on ​​both sides until golden brown. After 2 minutes, add 2 tsp. Sahara. Stir. Place the finished apples in a separate container and cover with a lid.
3. In the same frying pan where the apples were fried, fry the mushrooms cut into thin slices. Add butter. It is better to fry in two batches, otherwise the champignons will release juice and will be stewed rather than fried.
4. Prepare the dressing. Mix freshly squeezed lemon juice with sugar. When the sugar has dissolved, add the orange juice, balsamic vinegar and olive oil.
5. Salt and pepper the liver. Add a little olive oil to the melted butter in a frying pan. Fry the liver over medium heat for 2-3 minutes. Then pour in the cognac, cook, stirring, for about 30 seconds so that the alcohol evaporates. Add nutmeg on the tip of a knife and 15 ml soy sauce. Stir, cover and set aside.
6. Place coarsely chopped lettuce and arugula on a plate. Distribute champignons and apples on top, then chicken liver and tomatoes, cut into small slices.
7. Top the salad with dressing and remaining soy sauce. Serve sprinkled with croutons.

Warm salad with beef liver and vegetables

Ingredients

• 100 g beef liver
• 1 bell pepper
• 0.4 pcs. snow-white onions
• 3 large lettuce leaves
• 3 green onions
• 3–4 sprigs of dill
• 2 tbsp. l. vegetable oil
• salt to taste
• mixture of peppers to taste
• 1 tsp. mayonnaise
• 1 slice of lemon

Manufacturing

1. Cut the liver into small slices, beat and marinate in a mixture of mayonnaise and lemon juice for 10–15 minutes.
2. Fry the liver pieces in vegetable oil in a frying pan. Season with salt and pepper.
3. Place the finished liver in a deep container and cover with a lid.
4. Heat vegetable oil in an unstained frying pan. Lightly fry the onion cut into half rings and the bell pepper cut into cubes. Cook vegetables so that they do not lose their juiciness and become soft. Finally, salt them to taste.
5. Place lettuce leaves in a deep plate, place the liver on them, then peppers and onions. Sprinkle finely chopped dill and green onions on top.

Dishes are prepared warm and served immediately.
The cooled salad is not heated, so you should prepare it strictly in portions. It is also recommended to warm up serving plates. The website has a selection of salads that also contain cod liver. Choose the recipes you like, cook them and tell your friends!

MY | SOUP

1. Warm chicken liver salad with mushrooms
2. Salad with chicken liver with special sauce

Chicken liver is a necessary product for any diet, containing minerals, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and almost all other useful elements. In addition, the liver has an indescribable taste quality.

To avoid getting bored with the liver, you can prepare a huge number of different dishes from it that will diversify your everyday menu. They can be consumed both at home and served to guests on a significant holiday. Thus, the availability of the product and the wonderful taste of the dishes that we can prepare from it make chicken liver a coveted ingredient on any table!

Warm salad with chicken liver and mushrooms

Warm salads are a real culinary art, which can most often be found in restaurants. But almost all housewives do not miss the opportunity to prepare such a dish at home. One of these savory dishes is a warm salad with chicken liver, which is very filling, but at the same time, easy on the digestive system. The salad consists of a huge amount of greens, which contain a whole range of essential vitamins, minerals and trace elements.

It must be emphasized that warm salads are very variable, because it is very easy to experiment with them by changing the composition of the ingredients. Try to make chicken liver salad using the recipe presented.

• 500 g chicken liver
• 200 g lettuce leaves
• 1 PC. onions
• 300 g champignons
• 150 g arugula
• 100 g flour
• 3 tbsp. lemon juice
• Salt and pepper
• 100 g crackers

1. When making chicken liver salad, it’s best to start with greens. Wash the fresh lettuce leaves thoroughly under water and dry thoroughly. Do exactly the same function with arugula.
2. Prepare a shallow plate into which add a little flour. Dip the chicken liver in flour, add salt and place in a frying pan previously heated with vegetable oil. Fry over medium heat until golden brown.
3. Wash the champignons and chop them coarsely. The onion also needs to be cut, preferably into rings. Fry the chopped mushrooms in a frying pan with the lid closed together with the onions for 5-10 minutes. To enhance the taste, you can add a little seasoning to the mushrooms.
4. Place all fried foods in a large, spacious plate and leave to cool briefly.
5. A warm salad with chicken liver as a dressing will have a special sauce. To make it, mix olive oil, salt, pepper, soy sauce and lemon juice in a small deep dish. Beat the resulting mixture until smooth and season the finished salad.
6. Serve salad with chicken liver in portions. Place lettuce leaves on each separate plate, then liver, mushrooms and onions. Crumble the arugula on top and season with sauce. Almost everyone uses crackers for decoration.

Chicken liver salad according to this recipe turns out to be very tender, nutritious and healthy. Arugula in a fascinating combination with chicken liver gives the salad a unique taste and indescribable smell.

Salad with chicken liver with special sauce

They say that it is impossible to please everyone, but this salad will simply refute any of these statements. Its light, multifaceted taste will make you feel like a gourmet tasting another delicacy. With all this, there will be no need for any culinary feats or rare goods.

Available recipes for making chicken liver salad cannot be compared to the recipe presented. The secret of production is not only in the sauce, but also in observing certain fundamental culinary details. Be sure to try making this salad with chicken liver.

• 300 g chicken liver
• 100 g cream
• Olive oil
• 50 g lettuce leaves
• Salt, ground pepper
• 1 tbsp. l. soy sauce
• 1 tbsp. l. peeled seeds

1. First, clean the chicken liver from the film, wash and fry in butter for 10-15 minutes until half cooked. After this, reduce the heat, add a spoonful of cream, a little salt and pepper and leave to fry until done.
2. Wash the lettuce leaves thoroughly and cut them as finely as possible. After this, transfer it to a deep plate, season with soy sauce and olive oil. Gently stir the finished mixture and place it in a heap in the middle of another (flat) plate. Lightly sprinkle it with peeled roasted seeds.
3. Place the finished chicken liver around the resulting mound of salad, pour over soy sauce and olive oil.

The finished salad with chicken liver with creamy sauce comes out very beautiful and appetizing, just like in the photo!