The English cook and food author Rachel Khoo gave me inspiration for this light and tasty salad. I just altered the dressing a little bit and added some feta.
Green salad with sautéed chicken liver and figs (a variation of a Rachel Khoo recipe)
Green salad with sautéed chicken liver and figs
Recipe Type: Salad
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Delicious and light salad with chicken liver and figs. The recipe is easy to prepare and will become a tasty and healthy part of your cooking.
Ingredients
- 2 tablespoons butter
- 1 red onion, cut into thin rings
- 2 sprigs if thyme
- 1 teaspoon brown sugar
- 250 g chicken liver
- salt, pepper
- some balsamic vinegar
- 150 g mixed lettuce leaves
- 4 figs, quartered
- 50 g feta cheese, crumbled
- some olive oil
Instructions
- Cut the onion in thin rings. Melt 1 tablespoon of butter in a frying pan and add the onion and the picked thyme. Fry the onion over medium heat until it starts to caramelize. For some extra caramel-flavour add the brown sugar and let it melt and turn brown. Transfer the caramelized onions onto a plate.
- Wash the liver and dry it with some kitchen paper. Season it with salt and pepper. Melt the remaining 1 tablespoon of butter in the frying pan and roast the liver on both sides. This takes just a few minutes, as you don’t want to liver to get dry, but you want to keep it moist and juicy. The liver should be very soft in the middle. Transfer the liver to a plate and cover it with some foil to keep warm. Pour some balsamic vinegar into the pan and allow to reduce (about 30-40 seconds) You might also want to add some water, if the vinegar evaporates too quickly. Add some olive oil and combine.
- Wash the lettuce leaves and arrange them on the plates. Divide each fig in four and put them on the lettuce leaves, together with the chicken liver and the onion. Crumble the feta over the salad and
Notes
This is a variation of a Rachel Khoo recipe.[br]The English cook and food author Rachel Khoo gave me inspiration for this light and tasty salad. I just altered the dressing a little bit and added some feta.
