Warm Salad with Chicken Liver and Dried Apricots
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
Recipe from a popular restaurant in New York.
Ingredients
- Butter - 0.5 oz
- Chicken Liver - 3.5 oz
- Garlic - 0.1 oz
- Thyme - 0.1 oz
- Shallot - 0.4 oz
- Honey - 1.6 oz
- Red Grape Juice - 0 fl oz
- Cream - 1 fl oz
- Bulgur - 3.5 oz
- Mixed salad greens - 0.7 oz
- Dried Apricots - 0.5 oz
- Champagne Vinegar - 0 fl oz
- Vegetable Oil - 1 fl oz
- Dijon Mustard - 1.1 oz
- Turmeric - 0.2 oz
- Salt - to taste
Step by Step guide
Step 1
Cook the bulgur in salted water with turmeric. Take 40 grams of the cooked bulgur for the salad.
Step 2
Finely dice the shallot and garlic.
Step 3
Sauté the onion, garlic, and liver in butter with a sprig of thyme. Add wine and let it reduce. Then add honey (15 g) and cream, and reduce until it reaches a sauce consistency. Remove the thyme.
Step 4
Prepare the honey-mustard dressing: whisk together 30 g of honey, white wine vinegar, vegetable oil, and mustard. Use 15 grams of the prepared dressing.
Step 5
Cut the dried apricots into thin strips. Mix with the salad greens, warm bulgur, and drizzle with the dressing.
Step 6
Place the liver with sauce on a plate, and top it with a salad mix.
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