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Chicken Liver Salad

Try a new flavor for a standout appetizer.

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Chicken salad liver
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 10 g
Fats 46 % 23 g
Carbohydrates 34 % 17 g
311 kcal
GI: 6 / 94 / 0
  • In every country, a dish that goes by the same name is made a different way. The English chicken liver salad is different from the one people know in Russia. It's served warm and dressed with a Perry sauce. Trim the crusts off the slices of white bread and cut the bread into cubes. Melt the ghee and fry the croutons until golden brown. Drain them on a paper towel to blot off any excess fat. Clean the chicken liver, cut it into small pieces, and sear over high heat for 2–3 minutes — the outside should brown while the center stays pink. Arrange the lettuce leaves evenly over a platter and lay the pieces of liver on top. Make the Perry sauce in the same pan you cooked the liver in: combine all the ingredients off the heat, stirring well with a wooden spoon. Then transfer to a separate bowl and whisk again. Pour the sauce over the liver on the platter. Scatter the croutons and green onions on top and serve warm.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Green onion - 19  kcal/100g
  • Nut butter - 570  kcal/100g
  • Leaf salad - 14  kcal/100g
  • Salt - 0  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Pepper - 26  kcal/100g
  • Ghee - 892  kcal/100g
  • Chicken liver - 140  kcal/100g
  • White bread - 266  kcal/100g

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