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Salad with chicken liver and tomatoes, nuts and pomegranate

Georgian Chicken Liver Salad with Tomatoes, Walnuts and Pomegranate

Quick, delicious, and full of Georgian flavor! This salad brings together tender chicken liver, juicy tomatoes, sweet ripe pomegranate seeds, and a gentle savory kick. And of course walnuts, the classic finishing touch in so many Georgian dishes. Together they create a bright, distinctive taste. Best of all, it comes together in no time!

Julia

Recipe author

Salad with chicken liver and tomatoes, nuts and pomegranate

Composition / ingredients

Servings:

Chicken liver

400

Tomatoes (medium)

Red onion (red)

Garlic

All-purpose flour

Vegetable oil

1.5

Olive oil

1.5

Parsley

Walnuts

Pomegranate (seeds)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 41 % 12 g

Carbohydrates 17 % 5 g

173 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

How do you make Georgian-style chicken liver salad with tomatoes? Start by gathering your ingredients. If the chicken liver is frozen, thaw it in the refrigerator or at room temperature. You can swap the parsley for cilantro if you like.
Step 2:

Trim the chicken liver, removing any connective tissue, fat, and blood clots. Don't skip this step, it keeps the cooked liver from turning bitter. Rinse the liver and pat it thoroughly dry with paper towels.
Step 3:

Sprinkle the liver with the flour and toss to coat.
Step 4:

Heat the vegetable oil in a skillet over medium heat. Don't get the pan too hot, or the liver will scorch. Add the floured liver in a single layer, using a skillet large enough to hold it without crowding. Cook over medium heat for 3 minutes on the first side.
Step 5:

Flip the liver and cook about 3 minutes more, stirring occasionally. Don't overcook it, or it will turn dry and tough. As soon as the pieces are cooked through and no longer pink, take the pan off the heat. Transfer the liver to a bowl and let it cool.
Step 6:

Peel the garlic and press it through a garlic press or grate it on a fine grater.
Step 7:

Rinse and dry the parsley, discarding any thick stems. Finely chop the leaves.
Step 8:

Chop the walnuts into fine crumbs.
Step 9:

Peel and rinse the red onion. Slice it into thin half-moons.
Step 10:

Rinse and dry the tomatoes, then cut them into medium wedges. Choose tomatoes that are ripe but firm so they hold their shape when sliced.
Step 11:

In a large bowl, combine everything you've prepped: the cooled liver, tomatoes, onion, parsley, and garlic. Add ground black pepper, salt, and the walnuts. Drizzle with the olive oil and toss gently. Let the salad rest for 10 minutes.
Step 12:

Just before serving, scatter the pomegranate seeds over the top. Enjoy!

Use an oil with a high smoke point for frying. Every oil is good only up to a certain temperature, its smoke point, beyond which the oil starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point because they still contain unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you roast, pan-fry, or grill, reach for an oil with a high smoke point. Good choices include refined sunflower, olive, and grapeseed oil.