10 warm and cold salad with chicken liver

1. Warm salad with chicken liver, soy sauce and honey

Ingredients

• 250 g of chicken liver;
• 15 ml of sesame oil;
• 1 tablespoon sunflower oil;
• 30 ml of soy sauce;
• 30 ml of honey;
• 120 g of leaves of any lettuce;
• 20 cherry tomatoes;
• salt, ground black pepper - to taste;
• sesame seeds - for decoration.

preparation

Chicken livers, wash, clean and cut into large chunks. Over medium heat in a frying pan, heat the sesame oil and sunflower oil and fry byproduct.

When the pieces of lightly browned, pour in the soy sauce and mix well. After 5 minutes, add honey and mix thoroughly again. When the liver is no longer be pink in, turn off the stove.

lettuce and tomatoes rinse. Greens coarsely Narva, cherry tomatoes, cut in half and spread it evenly on four plates. Cover with hot liver, salt and pepper to taste. Garnish with sesame seeds.

Serve warm salad.

2. Warm salad with chicken liver, arugula and hazelnuts

Ingredients

• 6 tablespoons olive oil;
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• 2 garlic cloves;
• 20 g of dried parsley;
• 2 teaspoons smoked paprika;
• 100 g of dried hazelnuts;
• 450 g of chicken liver;
• ½ teaspoon of butter;
• 125 ml of semi-sweet sherry (can replace or semisweet red vermouth wine);
• ½ lemon;
• salt, ground black pepper - to taste;
• 120 g arugula.

preparation

Four tablespoons of olive oil, garlic, parsley, dried, smoked paprika and three tablespoons of peeled hazelnuts chop the blender. To achieve uniformity is not necessary.

Residues hazelnut put in the pan for 5 minutes and send it to an oven preheated to 200 ° C. Chop the nuts and set aside.

Wash and clean liver, cut into large chunks. Butter and two tablespoons of olive heat in a frying pan over medium heat.

Fry the liver for 2-3 minutes until it is lightly browned. Pour in the sherry to the pan and stir, cook on high heat for a few minutes.

Add the liver walnut sauce and let it warm up. Season the lemon juice, salt and pepper to taste.

Liver arrange on plates, sprinkle with roasted hazelnuts, add the washed and dried arugula leaves.

Serve warm salad.

3. Warm salad with chicken liver, bacon and beetroot

Ingredients

• 1 medium beet;
• 3 slices of bacon;
• ¼ cup + 1 tablespoon of olive oil;
• 1 shallot;
• 350 g of chicken liver;
• 1 tablespoon butter;
• salt, ground black pepper - to taste;
• 3 tablespoons wine vinegar;
• 2 tomatoes;
• 2 green onions pen;
• 4 cups spinach leaves.

preparation

Boil beets. Clean and chop it into small pieces.

Bacon divide by transverse strips and fry in a pan until golden brown. Drain fat, add one tablespoon of olive oil and peeled and diced shallots. Fry 2 more minutes.

Chicken livers, wash and cut into large chunks. In a clean skillet, melt the butter and fry the liver in it for 4-5 minutes. Salt and pepper. Pour into the pan, wine vinegar and olive oil, cook for another 30 seconds.

Wash the tomatoes and green onions. Diced tomatoes, fresh herbs finely chop. Pour into the pan, add the beets, bacon and mix thoroughly.

Put on a plate, washed and dried spinach leaves, and on top - liver with vegetables. Serve immediately.

4. Warm salad with chicken liver, orange and honey

Ingredients

• 2 tablespoons fresh orange juice;
• 2 teaspoons honey;
• 2 teaspoons balsamic vinegar;
• 2 tablespoons olive oil;
• salt, ground black pepper - to taste;
• 300 g of chicken liver;
• 1 bunch lettuce;
• 1 orange;
• black sesame seeds - to taste.

preparation

In a bowl, connect the orange juice and one teaspoon of honey, balsamic vinegar and olive oil. Add salt and pepper to taste, then stir until smooth.

Every gras wash, peel and cut in half. Salt and pepper to taste.

In the frying pan, heat olive oil and fry the pieces until golden brown. Add the remnants of honey and balsamic vinegar. Mix well and cook for a few more minutes until the vinegar has evaporated.

Divide the liver into pieces and arrange on plates. Add the washed lettuce and coarsely chopped orange slices. Pour the sauce, garnish with sesame seeds.

Serve warm salad.

5. Salad with chicken liver, pears and soy sauce

Ingredients

• 350 g of chicken liver;
• Dried basil - to taste;
• salt, ground black pepper - to taste;
• 5 ripe pears;
• 3 tablespoons flour
• 3 tablespoons of vegetable oil;
• 3 tablespoons soy sauce.

preparation

Liver wash, clean, cut into large pieces and blot with a napkin. Add basil, Salt and pepper, stir and leave for a few minutes.

Meanwhile, spare a pear from the skin and core and cut into thin slices.

Liver, roll in flour and fry in hot oil over medium heat. Signs of readiness: the pieces are covered with a golden crust, pink juice is not highlighted.

In a deep bowl Put pear slices, add a little chilled liver and soy sauce. Mix gently and serve immediately.

6. Warm salad with chicken liver, avocado and quail eggs

Ingredients

• 4 quail eggs;
• 400 g of chicken liver;
• 4 tablespoons olive oil;
• salt, black pepper - to taste;
• 1 avocado;
• 3 teaspoons lemon juice;
• packaging of salad mix;
• 4 cherry tomatoes;
• 1 tablespoon grainy mustard.

preparation

Quail eggs lay in a pan of boiling water and boil for 5 minutes. Cool, get rid of the shell and cut each in half.

Chicken livers thoroughly rinse and clean from grease and ducts. Cut into small pieces and dry with a cloth.

In frying pan, heat over medium heat two tablespoons of olive oil. Fry the liver for 5-7 minutes, stirring occasionally. Salt and pepper to taste, transfer to a bowl and let cool slightly.

clean avocado and cut the flesh into thin slices. Pour one teaspoon of lemon juice to the slices are not darkened.

lettuce leaves, rinse and pat dry. Washed cherry tomatoes cut in half.

In a small bowl, mix two tablespoons of olive oil, mustard, two tablespoons of lemon juice, salt and pepper.

Salad mix spread on two plates and pour over each ¼ of sauce. Arrange avocado slices and cherry. Place on top of the chicken liver and quail eggs. Pour filling remnants.

Serve warm.

7. Salad with chicken liver and canned beans

Ingredients

• 300 g of chicken liver;
• 2 eggs;
• 2 medium pickled cucumber (you can substitute fresh);
• 1 onion;
• 2 table vinegar 9%;
• 2 tablespoons of water;
• 1 jar of canned beans;
• 2 tablespoons mayonnaise;
• salt, ground black pepper - to taste;
• fresh herbs - to taste.

preparation

Boil washed and cleaned chicken livers, cool, cut into small pieces and place in a bowl.

Boil hard boiled eggs. Cool, clear from the shell, cut into cubes and put to the liver. There also add chopped pickles.

Peeled onions chop rings and place in a deep bowl. Add the vinegar, two tablespoons of water and leave to marinate for 5 minutes. Then, how to squeeze and toss in a bowl.

Canned beans, rinse with cold water, a little dry and sprinkle in salad. Add mayonnaise, salt, pepper and mix thoroughly.

Serve salad decorated with fresh herbs.

8. Salad with chicken liver and Korean carrots

Ingredients

• 500 g of chicken liver;
• 2 tablespoons of vegetable oil;
• salt, ground black pepper - to taste;
• 2 medium pickled cucumber;
• 250 g carrots in Korean;
• mayonnaise - to taste;
• fresh herbs - to taste.

preparation

Rinse and clean the chicken livers. Cut into large chunks, lightly blot it dry.

On medium heat, heat oil and cook the liver for 5-7 minutes, stirring occasionally. Salt and pepper to taste. Put in a bowl.

Add pickles, sliced ​​into thin strips, and Korean carrots. Season the mayonnaise, mix well.

When serving garnish with salad greens.

9. Salad with chicken liver and garlic croutons

Ingredients

• 300 g of chicken liver;
• salt, ground black pepper - to taste;
• 8 tablespoons olive oil;
• 2 cloves garlic;
• 200 g rye bread;
• 2 tablespoons balsamic vinegar;
• 1 tablespoon mustard;
• 200 g lettuce.

preparation

Wash and clean liver. Cut it into large chunks, season with salt and pepper.

Over medium heat, heat two tablespoons of olive oil. Fry the liver for 5-7 minutes, stirring occasionally. Finished pieces should be covered with a golden crust and devote a little transparent juice when pressed.

Cloves of garlic and crush clean. Thoroughly rub them bread slices, and then cut it into cubes.

In a clean frying pan, heat two tablespoons of olive oil and Brown the bread.

The bowl connect olive oil, balsamic vinegar, mustard, salt and pepper. lettuce leaves, rinse, dry and rough Narva in a bowl.

Put the liver Stir in crackers. Pour the sauce and mix gently.

10. Puff salad with chicken liver and mushrooms

Ingredients

• 200 g of chicken liver;
• 1 medium potato;
• 2 eggs;
• 200 g fresh or thawed mushrooms;
• 1 teaspoon of butter;
• salt - to taste;
• ground black pepper - to taste;
• 3 pickled cucumber;
• bunch of fresh parsley.
• mayonnaise - to taste.

preparation

Cook the cleaned and washed chicken livers. In a separate pan boil potatoes in their jackets and boiled eggs.

Wash mushrooms, cut into slices and place on a hot skillet. When the moisture evaporates, add butter, salt and pepper. Fry until golden brown.

Cut the peeled diced eggs, cucumbers and liver. On a coarse grater grate the potatoes peeled. Chop the parsley.

Put the salad layers: Liver, eggs, potatoes, cucumbers, mushrooms. Each layer of grease mayonnaise, parsley top garnish.

Before serving, let the salad stand for at least 30 minutes in the refrigerator.