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Salad with chicken liver, mushrooms and feta

Salad with Chicken Liver, Mushrooms, and Feta

This is a salad your friends are sure to love! The liver and mushrooms make it hearty without being heavy. If you like, add fresh tomatoes or bell pepper for an even juicier flavor. Dig in!

Irisha

Recipe author

Salad with chicken liver, mushrooms and feta

Composition / ingredients

Servings:

Lettuce (mixed salad greens)

Chicken liver

100

Button mushrooms

Quail eggs (boiled)

Feta

Olive oil

White wine vinegar

Prepared mustard

0.5

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 11 g

Fats 61 % 19 g

Carbohydrates 3 % 1 g

222 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

The ingredients.
Step 2:

Slice the mushrooms into thin pieces.
Step 3:

Trim any membrane from the liver and cut it into medium pieces.
Step 4:

Fry the mushrooms until golden, then set them on a paper towel to drain.
Step 5:

Fry the pieces of liver until cooked through. Season lightly with salt and pepper.
Step 6:

Wash and dry the lettuce leaves, then arrange them on a plate.
Step 7:

Top the greens with the cooked liver, the mushrooms, and the quail eggs cut in half. (Tip: if you soft-boil the eggs, the runny yolk doubles as an extra dressing.)
Step 8:

Crumble or cut the feta and scatter it over the salad.
Step 9:

For the dressing, whisk together the olive oil, vinegar (or lemon juice), mustard, salt, and pepper.
Step 10:

Drizzle the dressing over the salad and serve. Enjoy!