Cucumber and apple salad with liver
easy
25 mins
25 mins
Ingredients
- 1 Head Lollo Rosso
- 1 Cucumber
- 2 medium-sized apples
- 50 g Shallots
- 150 g Turkey liver
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Balsamic Vinegar
- 1 pinch Sugar
- 1/2 bunch Thyme
Directions
- 1
Wash and clean the salad and pluck into bite-sized pieces. Peel the cucumber, quarter it lengthwise and scrape out the seeds with a spoon. Cut quarters into thin slices. Wash and quarter apples, remove seeds. Cut apples into slices.
- 2
Arrange prepared ingredients on plates. Peel and finely dice shallots. Clean and wash the liver, dab dry and cut into strips. Heat oil and fry liver strips for about 5 minutes, turning them over. Season with salt and pepper and arrange on the salad. Deglaze the roast with vinegar and 2 tablespoons of water. Let the shallots cubes steep for about 2 minutes. Season everything with salt, pepper and sugar. Wash the thyme and put some stems aside.
- 3
Deglaze the roast with vinegar and 2 tablespoons of water. Let the shallots cubes steep for about 2 minutes. Season everything with salt, pepper and sugar. Wash the thyme and put some stems aside. Pluck the rest of the leaves from the stalks and add to the stock. Spread the stock over the salad and garnish with the remaining thyme stalks
- 4
Per portion approx. 630 kJ/ 150 kcal
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