Chicken liver and pear salad with pickled cherries

Cooking time: 20 min
Servings: 4
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Description

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

Cooking

Step 1

Chicken liver and pear salad with pickled cherries

Pour cognac over cherries (pre-thaw frozen cherries and drain water), add 1 tsp. Sahara

Step 2

Chicken liver and pear salad with pickled cherries

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

Chicken liver and pear salad with pickled cherries

Cut the pear in half, remove the seed nest and cut into thin slices

Step 4

Chicken liver and pear salad with pickled cherries

Immediately drizzle half a lemon over the sliced pear to keep the flesh from browning.

Step 5

Chicken liver and pear salad with pickled cherries

Lettuce leaves wash, dry, tear into small pieces

Step 6

Chicken liver and pear salad with pickled cherries

Finely chop dill and parsley without stalks

Step 7

Chicken liver and pear salad with pickled cherries

Put lettuce leaves on a plate, warm (not hot!) Liver on them

Step 8

Chicken liver and pear salad with pickled cherries

Top - a pear, then another layer of the liver. Drizzle with the oil in which the liver was fried.

Step 9

Chicken liver and pear salad with pickled cherries

Sprinkle the salad with herbs

Step 10

Chicken liver and pear salad with pickled cherries

Lay cherries on top. Serve while the liver is hot

Ingredients

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

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