Chicken liver salad
Peking cabbage salad with apples and chicken liver flambé
Ingredients
| chicken liver 300 g |
| Peking cabbage 1/2 pc |
| sweet and sour apples 3 pcs |
| cucumbers 2 pcs |
| cranberries to taste |
| vegetable oil 50 g |
| brandy 50 g |
| flour |
| For the salad dressing: |
| vegetable oil 30 g |
| salt 1/2 tsp. |
| sugar 1 tsp. |
| black pepper |
| wine vinegar 30 g |
| lemon juice 2-3 tbsp. |
Instructions
Step 1
Sliced the top of the forkful of Peking cabbage and place on a plate.
Step 2
Slice the apples, drizzle with lemon juice and place on a plate.
Step 3
Slice the cucumber into thin slices and blot with a paper towel to remove excess moisture.
Step 4
Form the slices into envelopes and add to the salad.
Step 5
Prepare the dressing. Combine the vegetable oil, salt, sugar, black pepper, wine vinegar and lemon juice and whisk until smooth and buttery.
Step 6
Pour the dressing over the salad.
Step 7
Blot chicken livers with paper towel, coat in flour and fry on both sides in vegetable oil at maximum temperature until crispy.
Step 8
Add the cognac to the liver and deglaze. When the cognac has evaporated, the liver can be salted and peppered.
Step 9
Place the warm liver on a plate with vegetables and add some cranberries for piquancy. Bon appetit!
