Poultry liver on corn salad

Name: Poultry liver on corn salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 washer (25 g) Toast; 1 Garlic clove; 10 g Butter or margarine; 200 g Turkey liver; 3 TABLESPOONS Oil; 5 TABLESPOONS White wine vinegar; 15 g Capers (mildly spicy pickled); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 12 cherry tomatoes; 75 g Lamb's lettuce; 7-10 Tbsp colourful pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 washer (25 g) Toast
1 Garlic clove
10 g Butter or margarine
200 g Turkey liver
3 TABLESPOONS Oil
5 TABLESPOONS White wine vinegar
15 g Capers (mildly spicy pickled)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
12 cherry tomatoes
75 g Lamb's lettuce
7-10 Tbsp colourful pepper

Directions

1
Cut toast into small lozenges. Peel garlic and chop very finely. Heat fat in a small pan, add bread lozenges and roast while turning. Add garlic shortly before the end.
2
Wash the liver thoroughly and pat dry with kitchen paper. Cut liver into pieces. Heat oil in a pan, add liver and fry for 2-3 minutes while turning. Remove liver from the pan and set aside.
3
Deglaze frying fat with vinegar. Add capers and season with salt, pepper and sugar. Leave the vinaigrette to cool slightly. In the meantime, wash the cherry tomatoes and cut them in half as desired. Clean the lamb's lettuce, wash thoroughly and drain well on a sieve.
4
Mix lamb's lettuce, tomatoes and liver. Divide into four plates, place croutons on top and sprinkle with the vinaigrette. Serve sprinkled with pepper to taste.