Salad with liver & pistachio vinaigrette

Name: Salad with liver & pistachio vinaigrette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small onion; 2 tablespoons (30 g) Pistachio kernels; 2-3 TABLESPOONS White wine vinegar; 1-2 TEASPOONS medium hot mustard; 7-10 Tbsp salt, pepper, some sugar; 5-6 Tbsp Oil; 100 g Lamb's lettuce; 100 g Frisée salad; 100 g cherry tomatoes; 7-10 Tbsp or small tomatoes; 300 g Chicken liver; 7-10 Tbsp coarse pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 small onion
2 tablespoons (30 g) Pistachio kernels
2-3 TABLESPOONS White wine vinegar
1-2 TEASPOONS medium hot mustard
7-10 Tbsp salt, pepper, some sugar
5-6 Tbsp Oil
100 g Lamb's lettuce
100 g Frisée salad
100 g cherry tomatoes
7-10 Tbsp or small tomatoes
300 g Chicken liver
7-10 Tbsp coarse pepper

Directions

1
Peel and finely chop the onion. Chop the pistachios. Mix vinegar, mustard, onion, pistachios, salt, pepper and sugar. Fold in 4-5 tablespoons of oil
2
Clean, wash, drain and possibly pluck the salads. Wash, clean and halve tomatoes
3
Wash the liver, pat dry and cut into pieces. Fry in 1 tbsp. hot oil over medium heat for 4-5 minutes. Season with salt and pepper
4
Arrange salad, tomatoes and liver. Drizzle with vinaigrette and sprinkle with coarse pepper if desired
5
Drink: noble sweet white wine, for example a Sauternes