Lentil liver salad
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
4
- 4 Shallots
- 1 TABLESPOON Butter or margarine
- 120 g red lentils
- 1/2 l clear soup
- 1 small head romaine lettuce
- 4 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g Poultry liver
- 1 TABLESPOON Oil
- 7-10 Tbsp Basil leaves
Directions
- 1
Peel and dice the shallots and fry them in 1 fat. Add lentils, deglaze with stock and cook for about 15 minutes. Clean and wash the salad. Put some leaves aside, cut the rest into strips and mix with the lentils. Season to taste with vinegar, salt and pepper. Cut liver into strips and fry in oil for about 3 minutes. Arrange salad, lentils and liver and garnish with basil
- 2
Preparation time ca
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