Balsamic poultry liver on salad

For 4 people
  • 2 EL Apple cider vinegar
  • Salt and pepper
  • Sugar
  • 5 Tbsp oil, of which 3 tbsp good olive oil
  • 200 g Cherry tomatoes
  • 150 g Lamb's lettuce
  • 2 small onions
  • 3–4 stem (s) sage
  • 2 EL pine nuts
  • 500 g Poultry liver
  • 2–3 EL Flour
  • 3 EL Balsamic vinegar
45 Minutes
very easy
1.
For the vinaigrette of apple cider vinegar Shake well, salt, pepper and a pinch of sugar in a closed jar. Pour in 3 tablespoons of olive oil, close the glass again and shake until an emulsion has formed.
2.
Wash tomatoes and cut in half. Cut off the root ends of the lamb's lettuce so that the tufts still stick together. Wash thoroughly and drain. Peel and halve the onions and cut into fine strips.
3.
Wash the sage, shake dry and pluck the leaves off.Roast the pine nuts in a large pan without fat, shaking the pan from time to time so that the kernels do not burn. Remove.
4.
Remove any thin membranes and veins from the liver. Wash liver, pat dry well. Turn individually in flour, shake off excess flour. Do not add salt before frying, otherwise the liver will dry out.
5.
Heat 2 tablespoons of oil in the pan. Fry the liver in it over medium heat for 2-3 minutes on each side. Fry the sage briefly. Season everything with salt and pepper. Deglaze with balsamic vinegar and 4 tablespoons of water and bring to the boil vigorously.
6.
Mix the lamb's lettuce, tomatoes and onions with the vinaigrette. Arrange the liver on the salad. Season the vinegar stock with salt, pepper and sugar, drizzle over it. Sprinkle with pine nuts. In addition: Ciabatta.
1 person approx.:
  • 410 kcal
  • 31 g protein
  • 26 g fat
  • 10 g carbohydrates

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