Poultry liver with balsamico on salad

Name: Poultry liver with balsamico on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Pine nuts; 200 g Lamb's lettuce; 2 Onions; 150 g cherry tomatoes; 4 TABLESPOONS + 75 ml dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Oil; 4-5 Stem(s) Sage; 500 g Chicken liver; 2 TABLESPOONS Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Pine nuts
200 g Lamb's lettuce
2 Onions
150 g cherry tomatoes
4 TABLESPOONS + 75 ml dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Oil
4-5 Stem(s) Sage
500 g Chicken liver
2 TABLESPOONS Flour

Directions

1
Roast the pine nuts in a pan without fat until golden brown, take them out. Clean the salad, wash thoroughly and drain. Peel onions and cut them lengthwise into fine strips. Wash the tomatoes, dab dry and cut in half.
2
Season 4 tablespoons of vinegar with salt, pepper and sugar, fold in 4 tablespoons of oil. Wash sage, dab dry, pluck leaves from the stalks and chop coarsely. Rinse liver and dab dry. Season with salt and pepper, turn lightly in flour, tap off.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the liver for 3-4 minutes while turning. Add sage and fry briefly. Deglaze with 75 ml vinegar and 4 tbsp water, bring to the boil briefly. Season to taste with salt, pepper and sugar.
4
Mix onions, tomatoes, lettuce, pine nuts and vinaigrette in a bowl, arrange on plates. Add chicken liver. Ciabatta bread tastes good with it.