Warm Chicken Liver Salad with Orange

Salads | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm Chicken Liver Salad with Orange

Ingredients

Chicken Liver - 10.6 oz
Oranges - 1 piece
Corn Salad - 1 bunch
Honey - 2 teaspoons
Balsamic Vinegar - 2 teaspoons
Olive Oil - 2 tablespoons
Orange juice concentrate - 2 tablespoons
Black sesame seeds - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the orange with a knife, cutting the skin to include some pulp, then carefully cut out the segments with a sharp knife. Set the segments aside and squeeze the remaining pulp to extract juice, which should yield about 2–3 tablespoons.

Step 2

Prepare the dressing. Add 1 teaspoon each of honey and balsamic vinegar, and 1 tablespoon of olive oil to the orange juice, season with salt and pepper to taste. Shake well until homogeneous.

Step 3

Rinse the liver and remove any membranes, then cut it in half. Heat a skillet with a small amount of olive oil. Place the liver pieces in the skillet, leaving space between them. It’s important to fry the liver, not boil it, to keep it juicy. Sear for 1–2 minutes on each side until golden brown. Season with salt and pepper before flipping. Once all the liver is browned on both sides, add a mixture of 1 teaspoon of balsamic vinegar and 1 teaspoon of honey to the skillet. Stir well and cook for another 1–2 minutes (the vinegar should evaporate and the liver should caramelize).

Step 4

Immediately plate the liver, add the orange segments. Top with a handful of salad mix, drizzle with the dressing, and sprinkle with sesame seeds for garnish. Serve and enjoy immediately.