Warm Salad with Chicken Liver and Cream Cheese

Salads | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Warm Salad with Chicken Liver and Cream Cheese

Ingredients

Mixed salad greens - 2.5 oz
Semi-soft cream cheese - 8.8 oz
Chicken Liver - 10.6 oz
Marinated cherries - 10.6 oz
Spanish onions - ½ piece
Olive Oil - 8 tablespoons
Balsamic Vinegar - 4 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Clean the chicken liver from blood clots and fat. Cut into large pieces. Halve the cherry tomatoes and slice the red onion into thin strips.

Step 2

Sauté the liver in a very hot skillet with half of the olive oil for about 10 minutes until cooked through. Season with salt and pepper at the end. The liver should remain tender. Cut a piece of liver to check for doneness — the juices should run clear. Remove the cooked liver from heat and let it cool slightly.

Step 3

Combine the tomatoes, onion, and salad greens.

Step 4

Mix the remaining olive oil with balsamic vinegar, salt, and pepper. Arrange the warm liver on plates, top with the vegetables, place small dollops of cream cheese using a teaspoon, drizzle with the dressing, and serve.