Salad of chicken livers and raspberries

Name: Salad of chicken livers and raspberries
Cook time: 20 min
Total time: 20 min
Yield: 2P
Ingredients: 250 g salad hearts; 1 red onion; 2 tablespoons honey; 4 tablespoons raspberry vinegar; 1 container of raspberries; 400 g chicken livers; 2 knobs of butter; freshly ground pepper; coarse salt; 4 tablespoons canola oil; 2 tablespoons pistachios

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20min

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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 salad hearts
1 red onion
2 tablespoons honey
4 tablespoons raspberry vinegar
1 container of raspberries
400 g chicken livers
2 knobs of butter
freshly ground pepper
coarse salt
4 tablespoons canola oil
2 tablespoons pistachios

Preparation method

How do you make this?

Divide the lettuce over the plates.

Finely chop the red onion and place the pieces in a bowl with honey and raspberry vinegar. Mash in the raspberries, but set a few aside for garnish.

Season the livers and let the butter foam in a frying pan. Fry until nicely colored and crispy on both sides. This takes about 5 minutes. Do not overcrowd the pan; do it in two batches if necessary so they can fry nicely, and make sure they do not boil.

Divide the livers over the lettuce. Drain the fat and deglaze the pan with raspberry vinegar and mashed raspberries.

Season with pepper and salt and stir in the oil.

Divide onto the plates and finish with coarsely chopped pistachios and raspberries.

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