Chicken liver salad

Name: Chicken liver salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Chicken liver; 150 g Lamb's lettuce; 1 can(s) (425 ml) white beans; 75 g Bacon; 7 Tbsp. oil; 2 TABLESPOONS Flour; 2 (100 g) peeled onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Tomatoes; 2 Chicorée-Kolben; 4-5 Tbsp Balsamic vinegar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Chicken liver
150 g Lamb's lettuce
1 can(s) (425 ml) white beans
75 g Bacon
7 Tbsp. oil
2 TABLESPOONS Flour
2 (100 g) peeled onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Tomatoes
2 Chicorée-Kolben
4-5 Tbsp Balsamic vinegar

Directions

1
Wash the liver and pat dry. Clean and wash lamb's lettuce. Put bean seeds in a sieve, rinse and drain. Cut bacon into strips and fry in a tablespoon of hot oil.
2
Remove the bacon strips with a skimmer. Turn liver in flour and fry in the bacon fat at low heat for five minutes. Meanwhile peel the onions and cut into rings. Remove liver and season with salt and pepper.
3
Fry the onion rings in the frying fat for ten minutes, add to the liver. Wash and quarter the tomatoes, cut out the stem base. Remove the seeds from the tomato quarters and cut into strips. Clean and wash the chicory and cut into wide strips.
4
Mix all salad ingredients and arrange on a plate. Mix balsamic vinegar, two tablespoons of warm water, salt, pepper and remaining oil and pour over the salad. Sprinkle with bacon strips.