Chicken Liver and Orange Salad
A wonderfully tasty appetizer you can throw together for any table. It comes together fast and has an unusual, unforgettable flavor. It's not just for family meals, either — a dish like this dresses up any holiday spread beautifully.
Cooking method
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Step 1:
Gather all the ingredients for the recipe and get started.
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Step 2:
Chop the walnut kernels into fine crumbs.
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Step 3:
In a small pot, heat a little vegetable oil and add the chicken livers. Stirring often, fry over low heat until the liquid cooks off and the livers are lightly browned. Season with salt and pepper to taste.
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Step 4:
Peel the orange, separate it into segments, and remove the white membranes.
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Step 5:
Arrange the lettuce leaves on a plate and scatter half of the orange segments evenly over them.
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Step 6:
Then add the fried livers, top with the rest of the orange, and drizzle with apple cider vinegar to taste.
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Step 7:
And there you have it — a salad with an amazing, unusual flavor! Enjoy.
- A very simple recipe, yet the salad comes out amazing — with a pleasantly piquant flavor.
Caloric content of the products possible in the composition of the dish
- Walnuts - 650 kcal/100g
- Black English walnut - 628 kcal/100g
- Black Persian walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Oranges - 36 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chicken liver - 140 kcal/100g
- Lettuce leaves - 12 kcal/100g
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