Warm Liver Salad with Autumn Fruits
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Serve definitely hot!
Ingredients
- Chicken Liver - 17.6 oz
- Arugula - 5.3 oz
- Olive Oil - to taste
- Red Curry Powder - 1 teaspoon
- Donut Peaches - 1 piece
- Pear - 1 piece
- Red Grape Juice - 5.3 oz
- Orange zest - 1 piece
- Ground Cumin - ½ teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the chicken liver in half (along the partition).
Step 2
Season the liver with salt, pepper, and cumin, and let it marinate in the refrigerator for 10 minutes.
Step 3
Cut the peach and pear into large wedges. Line a baking sheet with parchment paper and brush with olive oil. Sprinkle with curry and salt. Preheat the oven to 210–446°F (you can choose the grill mode).
Step 4
Place the pear, peach, and grapes on the baking sheet. Poke the grapes with a toothpick. Drizzle with oil. Bake for 12–15 minutes (watch to prevent burning).
Step 5
Meanwhile, sauté the liver in a pan with olive oil until cooked through.
Step 6
On a plate, arrange the arugula, then the liver (while hot), and top with the fruits, drizzling with the fruit juices.
Step 7
Squeeze the juice from the orange and serve it in a sauce boat alongside the liver!
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