Again for women...

Friday evening. I have absolutely no desire to write something smart, but dry recipes are not our specialty, right? So let’s net only half...

Our Tashika has been tyrannizing me for weeks now with a salad recipe that she really wants...see! Well, they say, I won’t cook it myself, but you go ahead... Either she dreamed about him, or she read it somewhere - who will understand them, women?
Hmm... Well, I was inspired by her impulse as much as I could, but the salad still turned out “based on it.” Something had to be changed, something removed, something added. What products were there at home? I won’t tell you anything about the original, because... I still don’t give up hope of fulfilling it. In short, Tashika, well, tried his best. Atvichu...

Traditionally, we include a similar salad in the “Cook for Her” series. But to be honest, I liked him even more than Baba May. For some reason she has become capricious Lately. Are you spoiled?

Let's take it chicken liver:

We remove all excess from it and leave it as is, no need to cut. Let's wash a little arugula. A salad mixture is also suitable, but with arugula it is necessary, because its slight bitterness will be most welcome. Yesterday I learned that arugula is from the dandelion family. Suddenly.

Let's also take tomato(or a little cherry) and asparagus(don't miss the season!):

Fry the liver on olive oil, adding salt and peppering for about a minute and a half on one side (until crust), then turn it over, add a little salt) and cover with a lid. If the pan holds the temperature well, you can turn off the heat. If not, wait a couple of minutes on medium heat and turn it off. The main thing is not to dry it out! Throw in the whole asparagus stalks and cover again with the lid.

Place arugula on a suitable beautiful plate and arrange the tomatoes. Place the liver in the center and garnish with asparagus.

Season with olive oil (a little) and...

Without this crap ( raspberry balsamic vinegar glaze) you, of course, will not get the “fucking delicious salad of her dreams.” It will just be “well, that’s okay...”. And with her, this crap, everything is literally transformed...

Chicken liver occupies one of the leading places among all offal products. And salads made from chicken liver always turn out very tasty, tender and satisfying. Delicious salad with chicken liver contains a number of vitamins we need, as well as iron, selenium and protein. Depending on at what point in the feast you want to serve it, you can prepare either cold or warm chicken liver salad. Both regular and puff chicken liver salad are popular. To prepare such a dish, both boiled and stewed or fried liver with vegetables is used.

Mushrooms, especially champignons, various vegetables, canned peas and corn, cheese and apples go perfectly with chicken liver. The most popular among culinary experts is the salad with chicken liver and cucumbers, as well as the salad with chicken liver and carrots. Interestingly, pickled cucumbers can also be used in this dish. Salad with chicken liver and pickled cucumber has an interesting spicy taste. You can season the dish to your liking with mayonnaise, sour cream, or a mixture of both. You can experiment, for example, by seasoning the salad with a mixture of vegetable oil with soy sauce, mustard and spices. In this case, you will prepare a signature salad with chicken liver; the recipe for the dish provides for the possibility of such experiments.

Unlike beef and pork liver, chicken liver is prepared quite simply and quickly. It only needs to be defrosted, washed, removed films, cut into small pieces and cooked with heat treatment. You can cook chicken liver whole. The total cooking time for the liver should not be more than 10-15 minutes, and even faster when frying. Overcooked or overcooked liver will be too dry and lose its tenderness.

Try making a salad with chicken liver; the recipe with photos on our website will help you cope with this task. A little effort, the necessary products - and you will have a wonderful snack for dinner - delicious salad with chicken liver. It will be much easier to prepare it with a photo. Photographs and other illustrations of dishes not only make the cook’s work easier, but also stimulate the appetite and desire to cook that particular dish. Therefore, to prepare a delicious liver salad chicken photo is a necessary attribute of the recipe. Properly prepared chicken liver salad is a very tasty, nutritious and satisfying snack option not only for the everyday menu, but also for festive table.

We hope you don't mind a few simple tips preparing salads with chicken liver, a tasty and quick recipe should always be in the arsenal of a good housewife:

The main condition for preparing a high-quality chicken liver salad is the correctly selected and processed liver. The surface of the liver should be smooth and shiny, with a minimum of fatty inclusions;

A frozen liver has a light shade;

A gallbladder damaged during cutting of the carcass will add strong bitterness to the product;

Salads made from liver stewed in cream or sour cream will be very tasty;

Remember to drain liquid from canned foods.

AND raspberry sauce, which you and your guests will like with its novelty of taste and appetizing appearance. A rather unusual combination of offal with berries and sweet sauce leads to a wonderful result - an exquisite, beautifully decorated dish.

You will need:

Chicken liver - 250 g

Arugula - ½ packet

Olive oil - 1 tbsp. spoon

Shallot - 1 pc. (cut into rings)

Raspberries for salad decoration - 10 pcs.

For the raspberry sauce:

Raspberries (fresh or frozen) - 1 cup

Balsamic vinegar - 50 ml

Honey - 1 tbsp. spoon

Dry red wine - 100 ml

Salt, ground black pepper - to taste

Cooking salad with liver and raspberry sauce

1. Clean the chicken liver from films and connective tissues, wash and dry with a paper towel.

2. Pour olive oil into a frying pan, heat it, place the prepared liver there and fry for 2-3 minutes on all sides. Frying time depends on what kind of liver you like. If with a pink layer in the middle, then 2 minutes of frying on each side is enough, and for a well-fried liver it will take about 4 minutes on each side.

3. There is no need to season the liver with salt and pepper during frying; just do it in the salad. But if you wish, you can add a little salt and pepper at the end of frying if you are used to doing this.

4. It is better to prepare raspberry sauce in advance so that it infuses and is saturated with all the flavors and aromas. Place raspberries in a small saucepan or saucepan, add balsamic vinegar, a spoonful of honey, and wine. Place on the fire and simmer, stirring frequently, to 2/3 of the original volume.

5. Add salt and pepper to taste, stir and remove the berry mass from the heat. And when it cools down a little, rub through a thick sieve, after which you get a thick sauce of a beautiful dark burgundy color.

6. If you feel the sauce is a little thin, gently reheat it in the pan until it reaches the desired thickness. Keep in mind that the sauce has a thinner consistency when hot and thickens when cooled.

7. Wash arugula in running water cold water and dry on a paper towel. Then place it on a plate, tearing the large leaves into smaller pieces.

8. Place fried liver, shallot rings and fresh berries raspberries, salt and pepper to taste. When serving the salad, pour raspberry sauce over it.

9. Salad with liver and raspberry sauce is a great addition to lunch, as well as an idea for a hearty and light dinner at the same time.

Bon appetit and delicious salad!

Simultaneously simple and refined, chicken liver salad will surely appeal to connoisseurs of healthy offal. The products included in its composition are quite ordinary: red cabbage, apples. The raspberry jam, the base of the sauce, is also nothing unusual. But from all this you can create something delicious!

The salad is zesty, fresh and beautiful. The thick, velvety liver flavor is complemented by caramelized apples and sweet and sour raspberry sauce (by the way, it can be replaced with sweetened raspberry puree). A bed of red cabbage is used as a backdrop, and this striking setting adds a picturesque touch to the dish.

The salad is also attractive because it combines cool, juicy cabbage with warm apples and liver, as well as a thick raspberry sauce, which is also cooked over a fire. And therefore, in order to experience the amazing balance of cold and warm, the dish should be served immediately after cooking.

It is suitable for any table. If you want to add variety to a weekday evening, please do so, especially since everything is prepared very quickly. But liver salad with raspberry sauce is especially good on a festive table: on large plates it looks bright and extremely appetizing!

Cooking time: 15 minutes / Yield: 1 large portion or 2 small

Ingredients

• chicken liver 150 grams
• red cabbage 100 grams
• apple 1 piece
• raspberry jam 2 teaspoons
• whole grain mustard 1 teaspoon
• vegetable oil 2 tbsp. spoons
• vermouth 1.5 tbsp. spoons
• lemon juice 1 tbsp. spoon
• sugar 1 tbsp. heaped spoon
• flour 1 tbsp. spoon without slide
• salt, pepper to taste.

Preparation

First, shred the red cabbage. While the liver and apples are cooking, the vegetable will release juice and soften.



Cut the liver into slices, remove a large vessel from it.



Add flour, salt and pepper to the liver.



Quickly coat the liver in flour.

Heat thoroughly in a frying pan over high heat. vegetable oil and send the liver to fry. Cook for 4 minutes, turning the pieces. It should be remembered that chicken liver cooks very quickly - make sure that it remains tender and soft inside.



Place the liver on top of the cabbage.



Pour the remaining oil after frying into a small bowl.

Now remove the core of the apple and cut it into slices.



Melt sugar in a frying pan and bring it to a caramel color.



Add apples to caramel and warm them up. It should cover the slices on all sides, so turn them over as they cook. Lightly add salt and pepper to the slices.



Place caramelized apples on top of the liver.



To prepare the sauce, pour the oil back into the pan, add vermouth, lemon juice, mustard and jam.



Bring the sauce to a boil and simmer briefly over low heat until it thickens slightly.



Generously pour raspberry sauce over the liver salad, garnish with fresh herbs and serve.