Poultry liver salad

Name: Poultry liver salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Turkey liver; 1-2 TABLESPOONS Flour; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Lamb's lettuce; 1 (approx. 125 g) Apples; 1-2 TABLESPOONS Lemon juice; 100 g Celery; 1 Onion; 2 TABLESPOONS Raisins; 5 TABLESPOONS white balsamic vinegar; 1-2 TEASPOONS Honey; 1 Apple slice to garnish

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Turkey liver
1-2 TABLESPOONS Flour
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Lamb's lettuce
1 (approx. 125 g) Apples
1-2 TABLESPOONS Lemon juice
100 g Celery
1 Onion
2 TABLESPOONS Raisins
5 TABLESPOONS white balsamic vinegar
1-2 TEASPOONS Honey
1 Apple slice to garnish

Directions

1
Wash liver, dab dry and turn in flour. Heat 2 tablespoons of oil in a frying pan and fry the liver in it for about 5 minutes on each side at medium heat. Season with salt and pepper.
2
Clean, wash and drain the salad. Apple wash, quarter and cut out core. Cut apple into slices and drizzle with lemon juice. Clean, wash and cut celery into pieces.
3
Peel and finely chop the onion. Mix with raisins, vinegar and honey and season with salt and pepper. Add the remaining oil and fold it in. Mix salad ingredients and vinaigrette. Arrange on a plate together with the liver.
4
Garnish as desired with a slice of apple and serve.