🍽️ Colorful leaf salad with crispy chicken liver

Name: Colorful leaf salad with crispy chicken liver
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small Lollo Rosso; 0.5 red Boskop apple; 1 tsp oil; 3 tbsp fruit vinegar; 6 chicken livers; 1 tsp flour; 1 tsp butter; 2 stalks chicory; 3 tbsp vegetable oil; 0.5 tsp mustard; salt; pepper (from the mill); 1 sprig tarragon

390 kcal · 30 min · 4 servings

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Ingredients

1 small Lollo Rosso
0.5 red Boskop apple
1 tsp oil
3 tbsp fruit vinegar
6 chicken livers
1 tsp flour
1 tsp butter
2 stalks chicory
3 tbsp vegetable oil
0.5 tsp mustard
salt
pepper (from the mill)
1 sprig tarragon

Instructions

1. Wash the leaf salad under running water.
2. Dry the leaves well with a kitchen towel or a salad spinner.
3. Tear the salad leaves into bite-sized pieces.
4. Place the salad pieces on a large serving platter.
5. Wash the apple under running water.
6. Cut the apple into four quarters.
7. Remove the core from the apple quarters.
8. Cut the apple pieces into thin wedges.
9. Heat one teaspoon of oil in a pan.
10. Sauté the apple wedges briefly in the pan.
11. Deglaze the apple wedges with one tablespoon of fruit vinegar.
12. Distribute the warm apple pieces evenly over the salad.
13. Clean the chicken livers of any remaining parts.
14. Halve the chicken livers.
15. Rinse the liver pieces under running water.
16. Pat the liver pieces very dry with a kitchen towel.
17. Coat the liver pieces in flour until they are lightly dusted.
18. Fry the liver pieces in the butter for about three minutes on each side until golden brown.
19. Remove the fried livers from the pan.
20. Season the livers with salt and pepper.
21. Set the livers aside for now.
22. Wash the chicory under running water.
23. Halve the chicory lengthwise.
24. Cut out the hard core at the bottom of the chicory.
25. Separate the individual chicory leaves from each other.
26. Sauté the chicory leaves briefly in the pan drippings.
27. Season the chicory leaves with salt.
28. Place the chicory leaves on the salad.
29. Put the remaining fruit vinegar into a small bowl.
30. Add the vegetable oil to the bowl.
31. Add the mustard to the bowl.
32. Season the marinade with salt and pepper.
33. Whisk the marinade well until it is emulsified.
34. Drizzle the sauce evenly over the salad.
35. Place the fried chicken liver on the salad.
36. Garnish the dish with fresh tarragon leaves.
37. Serve the dish immediately.

Nutrition per serving

kcal: 390
Protein: 24 g · Fett/Fat: 24 g · Carbs: 18 g