Chicken liver and pear salad with pickled cherries
The crunchy texture of iceberg lettuce, along with the sweetness of the pear and the piquancy of the "drunk" cherry, are very interestingly combined with the delicate liver of the bird. A great dinner would be such a salad with dried baguette slices and a glass of dry red wine. An excellent substitute for chicken liver will be turkey, which is not inferior in usefulness to chicken. Cherries can be replaced with fresh raspberries. It does not need to be soaked in cognac, it is enough to warm it up for 1 minute with the liver at the end of cooking
Ingredients
Servings 4- 1 small head of iceberg lettuce
- 400 gr fresh chicken liver
- 1 medium-sized conference pear
- 100 gr fresh or frozen cherries
- 1 st. a spoonful of butter
- salt, freshly ground black pepper to taste
- 1 teaspoon of sugar
- dill and parsley
- 2 tablespoons of olive oil
- juice of half a lemon
- 50 ml cognac
Cooking
Step 1
Pour cognac over cherries (pre-thaw frozen cherries and drain water), add 1 tsp. Sahara
Step 2
Clean the liver from films, fry for 1 minute on each side in butter. Salt, pepper. Cover the pan with foil and put in a warm place (the liver should not cool down)
Step 3
Cut the pear in half, remove the seed nest and cut into thin slices
Step 4
Immediately drizzle half a lemon over the sliced pear to keep the flesh from browning.
Step 5
Lettuce leaves wash, dry, tear into small pieces
Step 6
Finely chop dill and parsley without stalks
Step 7
Put lettuce leaves on a plate, warm (not hot!) Liver on them
Step 8
Top - a pear, then another layer of the liver. Drizzle with the oil in which the liver was fried.
Step 9
Sprinkle the salad with herbs
Step 10
Lay cherries on top. Serve while the liver is hot