Warm Chicken Liver Salad with Plums and Onions

Warm Chicken Liver Salad with Plums and Onions

20 min
Easy
1 serv.
418 g / 1 serv.

Rating

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Description

A hearty warm salad with tender chicken livers, caramelized onions and sweet plums. A simple and quick recipe for a full dinner or lunch.

  1. Rinse the chicken liver, pat dry with a paper towel and cut into small pieces.
  2. Slice the onion into thin half-rings. Cut the plums in half, remove the pits and slice.
  3. Heat a frying pan with sunflower oil and butter. Fry the liver over high heat for 2-3 minutes on each side until golden brown. Season with salt and pepper to taste.
  4. In the same pan, adding a little more oil if needed, fry the onion until soft. Add the sugar and plums, cook for 2-3 minutes, stirring, until the plums are slightly caramelized.
  5. For the dressing, mix olive oil, apple cider vinegar and lemon juice. Season with salt and pepper to taste.
  6. Place the washed and dried lettuce leaves on a plate. Top with the warm liver and the onion-plum mixture.
  7. Add the sliced Brie cheese and sprinkle the salad with sunflower seeds. Drizzle with the dressing and serve immediately.
831
199 kcal / 100 g
kcal
32.0 g
7.7 g / 100 g
Protein
36.7 g
8.8 g / 100 g
Carbohydrates
62.5 g
15.0 g / 100 g
Fats