Salad plate with poultry liver

Name: Salad plate with poultry liver
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 discs Toast; 4 TABLESPOONS Oil; 1 Garlic clove; 7-10 Tbsp salt, pepper, sugar; 200 g Chicken liver; 3 TABLESPOONS White wine vinegar; 3-4 Tsp Capers (glass); 150 g cherry tomatoes; 100-125 g Lamb's lettuce

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 discs Toast
4 TABLESPOONS Oil
1 Garlic clove
7-10 Tbsp salt, pepper, sugar
200 g Chicken liver
3 TABLESPOONS White wine vinegar
3-4 Tsp Capers (glass)
150 g cherry tomatoes
100-125 g Lamb's lettuce

Directions

1
Dice the toast or cut into small lozenges. Fry in 1 tbsp. hot oil until golden brown. Peel garlic, chop finely and fry briefly. Season with salt and take out
2
Wash the liver, pat dry and cut into large cubes. Fry in 1 tablespoon of hot oil for 2-3 minutes. Season with salt and pepper, remove
3
Deglaze frying fat with 2-3 tablespoons of water and vinegar. Fold in 2 tablespoons of oil. Add capers. Season to taste with salt, pepper and sugar. Let cool down a little bit
4
Wash and halve the tomatoes. Clean the lettuce, wash and drain well. Arrange lettuce, tomatoes and liver on 4 plates. Sprinkle with marinade and sprinkle with croutons
5
Drink: dry sherry