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Warm Chicken Liver Salad

The recipe for warm salad with chicken liver is a true culinary celebration for your taste buds. Fragrant chicken liver, seared to golden perfection, complements tender spinach, juicy cherry tomatoes, and creamy feta. Nuts add a crunchy texture, and the dressing made of olive oil, balsamic vinegar, and mustard gives the dish a finishing touch. This salad is an excellent choice for those who appreciate flavor and prioritize the nutritional value of their dinner.

Ingredients

500g chicken livers,
1 large onion,
2-3 tablespoons olive oil,
Salt and pepper to taste,
1 teaspoon honey (optional),
200g spinach (or other greens of your choice),
200g cherry or grape tomatoes,
100g nuts (walnuts or pine nuts),
150g feta cheese,
For the dressing: 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, salt, and pepper to taste

40m cooking
time time

4 number
servings person

Recipe Difficulty: Medium

How to Make Warm Chicken Liver Salad

Preparing the ingredients:
- Rinse the chicken livers, pat them dry with paper towels, and cut them into small pieces.
- Finely chop the onion.
- Cut the tomatoes in half.
- Lightly toast the nuts in a dry pan until golden brown.
- Cut the feta into cubes.
Cooking the chicken livers:
- Heat a skillet with olive oil.
- Sauté the chicken livers over medium heat until golden brown.
- Season with salt, pepper, and add honey if desired for sweetness.
- Cook until the livers are done, stirring occasionally.
Preparing the dressing:
- In a bowl, mix olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Stir well.
Assembling the salad:
- In a large bowl, combine spinach, tomatoes, nuts, feta, and the cooked chicken livers.
- Pour the prepared dressing over the salad and gently toss.
Serving:
- Serve the warm salad immediately after preparation to maintain the warmth of the dish and the aroma of the chicken livers.