This salad will make a real splash on the festive table. Cook it just before serving and put it on a warm plate. This will keep the desired temperature, so that the dish will remain delicious longer.
Ingredients
- Chicken liver - 300 g
- Feta - 150 g
- Bell pepper - 1 piece
- Arugula - 50 g
- Spinach - 100 g
- Lettuce - 50 g
- Soy sauce - 2 art.l.
- Vegetable oil (odorless) – 5 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the chicken liver and dry it with a paper towel.
Heat 3 tablespoons of oil in a frying pan and fry the liver until tender. Season with salt and pepper before turning it off.
Chop the feta and peeled bell pepper.
Tear the greens into pieces with your hands or leave them whole, if you prefer.
In a separate frying pan, heat the remaining oil and fry the bell pepper for 5-7 minutes.
Mix arugula, spinach, salad leaves, feta, bell pepper and chicken liver.
Pepper, salt and mix.
Put the salad on a plate and pour soy sauce over it.
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