Swiss Chard and Orange Salad
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe taken from the magazine 'Culinary Practice'.
Ingredients
- Chicken Liver - 8.8 oz
- Spanish onions - 1 head
- Corn Salad - 2.5 oz
- Oranges - 1 piece
- Beetroot - 1 piece
- Dijon Mustard - 1 teaspoon
- Malt Vinegar - 1 tablespoon
- Brandy - 1 tablespoon
- Butter - to taste
- Olive Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Thoroughly wash all the greens for the salad and dry them on paper towels, then arrange them on a plate.
Step 2
Peel the onion and slice it into half rings.
Step 3
Peel the boiled beetroot, cut it into strips, and place it on the plate with the greens.
Step 4
Cut the orange in half, scoop out the flesh in segments while holding it over a plate. Collect the juice.
Step 5
In a skillet, heat the butter and sauté the chicken liver, stirring, for 3 minutes. Add the onion and cook for another 5 minutes. Pour in the brandy, season with salt, and let the brandy evaporate. Remove from heat.
Step 6
For the dressing, whisk together the vinegar, olive oil, orange juice, and mustard with a fork. Drizzle half of the dressing over the green salad and beetroot, and mix.
Step 7
Place the warm liver with sautéed onions on top of the salad. Distribute the orange segments on top.
Step 8
Drizzle with the remaining dressing and serve.
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