Colorful salad with roasted chicken liver

Name: Colorful salad with roasted chicken liver
Cook time: 23 min
Total time: 23 min
Yield: 4
Ingredients: 3 Oranges; 2 small onions; 250 g Lamb's lettuce; 4 TABLESPOONS white balsamic vinegar; 4 TABLESPOONS Lemon oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Sugar; 2 sour apples; 1 TABLESPOON Lemon juice; 250 g Turkey liver; 1 TABLESPOON Flour; 1 TABLESPOON Butter or margarine; 30 g Almonds

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
23 mins

TOTAL TIME
23 mins

Ingredients

Servings: 4

3 Oranges
2 small onions
250 g Lamb's lettuce
4 TABLESPOONS white balsamic vinegar
4 TABLESPOONS Lemon oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Sugar
2 sour apples
1 TABLESPOON Lemon juice
250 g Turkey liver
1 TABLESPOON Flour
1 TABLESPOON Butter or margarine
30 g Almonds

Directions

1
Peel oranges so that the white skin is completely removed. Cut out fillets between the parting skins. Squeeze 4 tablespoons of juice out of the leftovers of the oranges. Peel onions and cut them into fine rings.
2
Clean and wash the lamb's lettuce. For the marinade add vinegar, orange juice and oil. Season with salt, pepper and sugar. Mix prepared salad ingredients and marinade. Wash and quarter apples, cut out core.
3
Cut quarters into small pieces and sprinkle with lemon juice. Wash the liver, cut into flat pieces and turn lightly in flour. Heat the fat. Fry the liver for about 2 minutes while turning it, salt it slightly and take it out.
4
Then briefly toss the apples in the frying fat. Add to the salad while still hot. Coarsely chop the almonds, sprinkle over them and serve.