Warm chicken liver salad

500 g  chicken livers
250 g fresh cherry tomatoes 
100 g arugula 
100 g ice salad  
1 tbsp honey 
3 tbsp balsamic cream
salt, pepper,sunflower oil 
8  quail eggs
40 g Parmesan cheese 

Servings -  4.


Rinse well the chicken livers, pat dry with paper towel. Remove membrane and sinews, cut into large chunks. 

Cook livers in sunflower oil until golden brown. Then add honey and balsamic cream and simmer for 7-10 minutes over low heat. 

Rinse arugula and ice salad and dry on a paper towel. Break the ice salad by hand, which would keep it juicy, and mix with arugula. Boil quail eggs until tender. Cut cherry tomatoes and eggs in half. Mix gently salad, livers and cherry. Put on a plate and add the eggs on top. 

Sprinkle the warm salad with thinly sliced Parmesan cheese.

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