Warm salad with chicken liver and poached egg

Just 15 minutes and a light dinner is on the table!

Recipe author

Servings:

Lettuce (leaf lettuce)

Cherry tomatoes

Bell pepper (1/4 of a large pepper)

0.25

Chicken eggs

Chicken liver (6 pieces, about 200 g)

Salt (for the liver)

Table vinegar (for poaching the egg)

Vegetable oil

Balsamic vinegar

Mustard

Maple syrup (or honey)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 3 g

Fats 73 % 16 g

Carbohydrates 14 % 3 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a warm salad with chicken liver and a poached egg? Here are the ingredients for the salad.
Step 2:

And here are the ingredients for the dressing.
Step 3:

Rinse and dry the chicken liver, then cut it into medium pieces.
Step 4:

Fry the liver in vegetable oil until cooked through (give or take 5 minutes). Season with salt and pepper to taste. Set the liver aside and let it cool a little.
Step 5:

While the liver fries, wash and dry the lettuce leaves and tear them by hand. Cut the cherry tomatoes into quarters.
Step 6:

Cut the bell pepper into thin strips and fry in vegetable oil for a few minutes until soft. If you have the time, you can instead roast the pepper, peel it, and slice it.
Step 7:

To poach the egg, bring 1 quart (1 liter) of water to a boil and add 1 tablespoon of vinegar. Crack the egg into a small dish.
Step 8:

Slip the egg into the boiling water and cook for 3 to 4 minutes.
Step 9:

For the dressing, whisk together the vegetable oil, balsamic vinegar, mustard, maple syrup (liquid honey works too), and salt. Be sure to taste and adjust the seasoning.
Step 10:

Assemble the salad: pile the liver and fried pepper over the lettuce and cherry tomatoes.
Step 11:

Set the poached egg on top and drizzle the dressing over the salad. Serve warm. Enjoy!

Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to judge frying temperature, which oil is best for frying, and which to avoid altogether, see the dedicated article.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they fall apart into a shapeless mush as you slice and cook them and ruin the look of the dish.