Salad of chicken livers and raspberry

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20min

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Next Level

Crispy chicken livers with raspberry salad and honey dressing, ready in 20 minutes. A perfect combination of sweet and savory!

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Ingredients

What do you need?

Quantity: 2p

250 g SLAARTEN
1 red onion
2 tablespoons of honey
4 tablespoons raspberry vinegar
1 bowl of raspberries
400 G chicken livers
2 lumps of butter
pepper from the mill
coarse salt
4 tablespoons of rapeseed oil
2 tablespoons of pistachio nuts

Preparation method

How do you make this?

Divide the lettuce over the plates.

Finely chop the red onion and put the chips in a small bowl with honey and raspberry vinegar. Crush the raspberries, but keep a few separately for the finish.

Season the livers and let the butter foam in a frying pan. Bake beautifully colored and crispy on both sides. This needs 5 minutes. Do not put the pan too full, if necessary, do it twice so that they can bake nicely, and certainly do not let them cook.

Divide the livers over the lettuce. Pour the fat away and extinguish the pan with raspberry vinegar and crushed raspberries.

Season with salt and pepper and stir in oil.

Divide over the plates and finish with coarsely chopped pistachio nuts and raspberries.

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