Chicken liver salad with Ranch dressing
Author:
Cooking Together
Servings: 2
Cooking time: 25 min
Salad with crispy chicken liver and spicy Ranch dressing
Ingredients
| chicken liver 200 g |
| kefir 250 ml |
| smoked pork brisket 100 g |
| sweet pepper 100 g |
| cherry tomatoes 100 g |
| green onion 10 g |
| parsley 10 g |
| basil 10 g |
| vegetable oil 300 ml |
| salt to taste |
| BAKING: |
| wheat flour 150 g |
| leavening agent 6 g |
| sweet paprika 1/2 tsp. |
| smoked paprika 1/2 tsp. |
| dried garlic 1/2 tsp. |
| black pepper 1/2 tsp. |
| salt |
| RANCH SAUCE: |
| mayonnaise 30 g |
| sour cream 30 g |
| kefir 60 ml |
| light mustard 1/4 tsp. |
| lemon juice 10 ml |
| soy sauce 15 ml |
| garlic 1 clove |
| sugar 10 g |
| salt to taste |
Instructions
Step 1
Pour the kefir over the liver and leave for 10 minutes.
Step 2
Mix all the ingredients for the breading, coat the liver, then dip in the kefir and again coat in flour and spices. Fry in oil until crispy. Fry the sliced pork brisket separately.
Step 3
For the sauce, mix the crushed garlic with the rest of the ingredients. Cut the tomatoes in half, slice the peppers and green onions into long ribbons.
Step 4
Arrange the vegetables and onions, parsley and basil leaves, pork brisket and liver on plates. Pour the salad with the sauce and serve. Bon appetit!
