Chicken liver on field salad and frisée with pistachios

Name: Chicken liver on field salad and frisée with pistachios
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Chicken liver; 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Lamb's lettuce; 100 g Frisée salad; 125 g cherry tomatoes; 1 (approx. 40 g) small onion; 30 g Pistachio kernels; 2-3 TABLESPOONS White wine vinegar; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Chicken liver
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Lamb's lettuce
100 g Frisée salad
125 g cherry tomatoes
1 (approx. 40 g) small onion
30 g Pistachio kernels
2-3 TABLESPOONS White wine vinegar
1-2 TEASPOONS medium hot mustard
7-10 Tbsp Sugar
7-10 Tbsp Pepper

Directions

1
Wash the liver, dab dry and cut into bite-sized pieces. Heat 2 tablespoons of oil in a frying pan and fry the liver for 5-6 minutes over medium heat. Season with salt and pepper.
2
In the meantime, clean, wash and drain the salad and possibly pluck into bite-sized pieces. Wash, dry and halve the tomatoes. For the vinaigrette, peel and finely dice the onion. Chop the pistachios.
3
Mix vinegar, mustard, onion and pistachios. Beat the remaining oil into it and season with salt, pepper and sugar. Arrange lettuce, tomatoes and liver on plates and pour the vinaigrette over them.
4
Serve sprinkled with pepper from the mill as desired.