Salad with Chicken Liver, Caramelized Pear and Stewed Cranberries

Salad with Chicken Liver, Caramelized Pear and Stewed Cranberries — 385 ккал

25 min
Medium
1 serv.

Description

Warm salad with tender chicken liver, sweet caramelized pear and tangy cranberries

Rating

Average rating:—
  1. Rinse the chicken liver, pat dry with a paper towel, remove any veins and cut into large pieces. Season with salt and pepper.
  2. Cut the pear in half, remove the core with seeds and slice into thin wedges.
  3. In a small saucepan, melt half of the butter, add the cranberries and honey. Stew over low heat for 5-7 minutes until the berries are soft and release their juices.
  4. Heat the remaining butter in a frying pan. Place the pear wedges and fry for 1-2 minutes on each side until a light caramel crust forms. Remove the pear from the pan.
  5. In the same pan, adding a little olive oil if needed, fry the chicken liver pieces over medium heat for 2-3 minutes on each side until golden brown. The liver should remain slightly pink and tender inside.
  6. Wash the lettuce leaves and arugula, pat dry and tear into large pieces with your hands. Arrange on a plate.
  7. Top the greens with the caramelized pear wedges and fried liver.
  8. Drizzle the salad with the stewed cranberries along with the resulting sauce, and finish with a drizzle of olive oil and balsamic vinegar. Serve immediately while the salad is warm.
385
kcal
24.3 g
Protein
28.5 g
Carbohydrates
19.8 g
Fats