Chicken Liver and Pomegranate Salad

Description

Freshly sautéed chicken liver, cold, crispy salad leaves, and bright, juicy pomegranate seeds. Serve it before the main course to stimulate the appetite.

Ingredients

• Chicken Liver - 14.1 oz
• Olive Oil - 0 fl oz
• Butter - 0.7 oz
• Balsamic Vinegar - 0 fl oz
• Truffle Oil - 0 fl oz
• Pomegranate Seeds - 1.8 oz
• Mixed salad greens - 5.3 oz
• Salt - to taste
• Ground Black Pepper - to taste
• Meyer Lemon Juice - 0 fl oz

Step by Step guide

Step 1

Clean the chicken liver. Peel the pomegranate.

Step 2

Quickly sauté the liver in a mixture of olive oil and butter, then add balsamic vinegar and simmer on low heat for another 3-4 minutes.

Step 3

Arrange the salad leaves on a plate. In a separate bowl, whisk together the olive oil, lemon juice, and a drop of truffle oil. Season with salt and pepper.

Step 4

Place the liver on a plate, top it with the salad, drizzle with sauce, and garnish with pomegranate seeds.

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