Rocket frisée salad with roasted turkey liver

Name: Rocket frisée salad with roasted turkey liver
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 125 g streaky smoked bacon; 350 g Turkey liver; 300 g Rocket salad; 250 g Frisée salad; 200 g cherry tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml clear broth (instant); 4-5 Tbsp Balsamic vinegar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

125 g streaky smoked bacon
350 g Turkey liver
300 g Rocket salad
250 g Frisée salad
200 g cherry tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml clear broth (instant)
4-5 Tbsp Balsamic vinegar

Directions

1
Dice the bacon. Clean and wash the liver. Clean and wash lettuce and tomatoes and drain well. Halve the tomatoes. Heat oil in a pan and fry the bacon cubes at medium heat for about 2 minutes.
2
Add the liver and fry for about 5 minutes, turning. Season with salt and pepper. Remove from the pan. Briefly sauté the rocket leaves in hot frying fat. Also take out and distribute on portion plates. Cut liver into bite-sized pieces and arrange with tomatoes and frisée leaves. Deglaze the dripping with stock and vinegar. Season to taste with salt and pepper. Pour the warm vinaigrette over the salad.
3
Also take out and distribute on portion plates. Cut liver into bite-sized pieces and arrange with tomatoes and frisée leaves. Deglaze the dripping with stock and vinegar. Season to taste with salt and pepper. Pour the warm vinaigrette over the salad. Serve immediately