Salad with chicken liver and warm vinaigrette

Name: Salad with chicken liver and warm vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 pots lettuce; 200 g Tomatoes; 1/2 potty Basil; 200 g Chicken liver; 30 g Pine nuts; 4 TABLESPOONS Olive oil; 1 package (25 g) frozen onion and garlic; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS White wine vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 pots lettuce
200 g Tomatoes
1/2 potty Basil
200 g Chicken liver
30 g Pine nuts
4 TABLESPOONS Olive oil
1 package (25 g) frozen onion and garlic
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS White wine vinegar

Directions

1
Cut the lettuce leaves, wash carefully and drain. Wash, clean and slice the tomatoes. Wash basil, dab dry and cut into fine strips, except for a little to garnish. Wash chicken liver and dab dry. Roast the pine nuts in a dry pan and take them out. Heat 2 tablespoons of oil and fry the liver for approx. 3 minutes, turning it over.
2
Add the onion-garlic mixture and braise for about 1 minute. Stir in pine nuts and basil and season with salt and pepper. Mix the roast with vinegar, 2 tablespoons of water and the remaining oil. Arrange salad and liver on 4 plates and drizzle with lukewarm vinaigrette. Serve immediately garnished with basil. Served with baguette