Chicken liver is a product that is rarely treated neutrally. It is either liked or not at all. And the latter case is very often related to the way this liver used to be cooked. The fact is that the liver of any animal is a capricious product. If it is severely undercooked, it retains the characteristic smell and texture of raw meat, which many people do not like. But even worse is if it is overcooked. Then it becomes dry and gritty, and the taste is lost. But if you fry chicken, duck or turkey liver right – that is, take it off the fire until it is still a little springy when you press it with your finger, but on the cut in the center it is distinctly pink, then in a few minutes on the plate it will “cook” itself and will be perfectly tender. Combined with crispy cucumbers, sweet onions and sweet and sour mustard dressing, this salad will be just perfect.Salad with chicken liver
To prepare the salad for 4 servings need:
500 grams of chicken or turkey liver
1 medium red onion (150 g)
4 medium cucumbers (400 g)
100 g young spinach
2 tablespoons vegetable oil (30 ml)
salt, freshly ground black pepper
1 tbsp mustard with seeds (20g)
1 tbsp. balsamic vinegar (15 ml)
1.5 tsp. honey (10 g)
4 tbsp. vegetable oil (60 g)
Peel the onion, cut it into medium sized feathers. Prepare the dressing by mixing mustard, balsamic vinegar, honey and vegetable oil until smooth, adding salt and pepper.
Remove the veins from the liver, salt and pepper it. Place a large frying pan over medium heat. Pour in oil and put in the liver. Fry on both sides so that when you take the pan off the heat, the liver is still pink inside. It’s about 6 minutes.
Slice the cucumbers into thin circles and lightly salt them. Mix cucumbers, spinach and 1 tbsp. of onion with dressing (this is best done by hand), spread on plates.
Place warm liverwurst on top of lettuce, place remaining onion and dressing on top of liverwurst. Serve immediately.
To prevent the liver from “shooting” (splattering) while roasting, cover it. But a lid is better not necessary – it will start to steam, not fry. Prepare a crumpled piece of foil or parchment to cover the pan almost completely and cover the liver with it right after you put it in the pan. There will be enough room around the edges to allow steam to escape.