Salad with turkey liver and bacon

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 small onion
  • 100 g Arugula (rocket)
  • 1/2 Head frisée salad
  • 150 g cherry tomatoes
  • 4 discs Bacon (breakfast bacon)
  • 2 TABLESPOONS Oil
  • 3-4 Tbsp Balsamic vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 250-300 g Turkey or chicken liver

Directions

  1. 1

    Peel and finely chop the onion. Clean, wash and drain salads well. Pluck smaller if necessary. Wash and halve the tomatoes. Dice bacon finely

  2. 2

    Fry the onion and bacon in 1 tbsp. oil. Deglaze with vinegar and 2-3 tablespoons of water. Season with salt, pepper and some sugar. Put aside

  3. 3

    Clean the liver, rinse and pat dry well. Cut into pieces and fry in 1 tablespoon of hot oil over medium heat for 4-5 minutes. Season with salt and pepper

  4. 4

    Mix rocket, frisée and tomatoes. Arrange with the liver on plates. Drizzle with the vinaigrette and serve immediately. Serve with baguette

Nutrition Facts

KCAL
200 kcal
CARBS
3 g
FATS
13 g
PROTEINS
16 g

Categories & Tags

Appetizer