leaf salad with chicken liver, corn on the cob, onions in balsamic marinade with parmesan slicer

Name: leaf salad with chicken liver, corn on the cob, onions in balsamic marinade with parmesan slicer
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Corncob; 1 TABLESPOON Butter or margarine; 100 ml + 6 tablespoons vegetable broth; 1 Onion; 300 g Chicken liver; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS white balsamic vinegar; 1 TABLESPOON Honey; 1 TEASPOON Mustard; 200 g mixed leaf salad (frisée, rocket, roman); 40 g sliced parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Corncob
1 TABLESPOON Butter or margarine
100 ml + 6 tablespoons vegetable broth
1 Onion
300 g Chicken liver
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS white balsamic vinegar
1 TABLESPOON Honey
1 TEASPOON Mustard
200 g mixed leaf salad (frisée, rocket, roman)
40 g sliced parmesan cheese

Directions

1
Clean and wash the corn and cut it into slices about 2 cm thick. Heat the fat and sauté the corn for about 5 minutes, turning. Pour on 100 ml stock and steam for another 5 minutes in a closed pot.
2
Peel and slice the onion. Wash the liver and pat dry. Cut liver into pieces. Heat oil in a pan and fry liver pieces for about 7 minutes. After about 4 minutes add onion slices.
3
Season with salt and pepper. Deglaze with vinegar and 6 tablespoons of broth. Season to taste with honey and mustard. Wash the salad, shake dry and cut into bite-sized pieces. Drain the corn. Arrange salad, corn and liver pan with marinade on plates.
4
Sprinkle with parmesan. Serve with baguette bread.