Orange field salad with poultry liver

Name: Orange field salad with poultry liver
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Oranges; 2-3 TABLESPOONS Vinegar ( for example white; 7-10 Tbsp Balsamic); 7-10 Tbsp salt, pepper, 1/2 tsp sugar; 4 TABLESPOONS Oil; 2 small onions; 250 g Lamb's lettuce; 2 small sour apples; 1 TABLESPOON Lemon juice; 300 g Poultry liver; 1-2 TABLESPOONS Flour; 1 TABLESPOON butter/margarine; 1-2 TABLESPOONS Almonds with skin

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Oranges
2-3 TABLESPOONS Vinegar ( for example white
7-10 Tbsp Balsamic)
7-10 Tbsp salt, pepper, 1/2 tsp sugar
4 TABLESPOONS Oil
2 small onions
250 g Lamb's lettuce
2 small sour apples
1 TABLESPOON Lemon juice
300 g Poultry liver
1-2 TABLESPOONS Flour
1 TABLESPOON butter/margarine
1-2 TABLESPOONS Almonds with skin

Directions

1
Peel oranges so that the white skin is completely removed. Cut out the fillets between the parting skins, collecting the juice
2
Mix juice, vinegar, salt, pepper and sugar. Whip the oil into the mixture. Peel onions and cut them into thin rings. Clean and wash lamb's lettuce
3
Wash apples, quarter them, remove seeds and cut them into thin slices. Sprinkle with lemon juice. Clean, wash and chop the liver. Turn in flour and tap lightly
4
Fry liver in hot fat for 5-6 minutes, turning. Season with salt and pepper and remove. Steam apples in the frying fat for about 2 minutes
5
Mix lamb's lettuce, onions, orange filets and marinade. Arrange apples and liver on top. Chop the almonds coarsely and sprinkle over them