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Warm Chicken Liver, Pumpkin, and Grape Salad

A gorgeous, light salad that looks stunning on a holiday table! It's a very unusual, tasty combination — the chicken liver salad comes out pleasant and delicate.

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Warm chicken liver salad
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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 57 % 12 g
Fats 19 % 4 g
Carbohydrates 24 % 5 g
99 kcal
GI: 60 / 0 / 40

Cooking method

Cooking time: 45 min

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  • Rinse and pat the chicken livers dry, trimming off any extra membranes as needed. Cut them into large pieces. Sear them in a hot skillet in vegetable oil until browned. Add the pumpkin, cut into pieces. Season with salt and pepper, cover, and braise for 20 minutes. Rinse the grapes, halve them, and remove the seeds if there are any. Line a plate with lettuce leaves. Add the warm liver and pumpkin. Scatter the grape halves on top, drizzle with the vinegar, and sprinkle with sesame seeds. Serve the chicken liver salad in individual portions, warm.

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

  • Pumpkin - 29  kcal/100g
  • Grapes - 65  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Lettuce - 14  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Salt - 0  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Chicken liver - 140  kcal/100g

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