Salad With Liver And Honey Dressing

liver and honey dressing salad
Salad With Liver And Honey Dressing

Salad with liver and honey dressing with a zingy ginger dressing can be served while the liver is still warm, or cold.

liver and honey dressing
2 portions
20-30 minutes
Medium ★★
Nutritional Information
Nutrient Name
Nutrient Name
563 g
22 g
42 g
27 g
  • Chicken liver: 200 g
  • Salad leaf mix: 1 package
  • Tomatoes: 150 g
  • Floral honey: 50 g
  • White wine vinegar: 15 ml
  • Thyme: 1 sprig
  • Soy sauce: 15 ml
  • Ginger: 15 g
  • Chili pepper: ½ piece
  • Olive oil: 20 ml
  • Vegetable oil: 40 ml
  • Salt: to taste
1. Finely chop the ginger and chilies
2. Mix the honey and 50 ml of water in a saucepan. Add the white wine vinegar, soy sauce, ginger, chili pepper and thyme sprig.
3. In a saucepan, combine the ingredients and bring to a boil. Reduce heat and simmer approximately five to seven minutes, stirring occasionally, until vinegar acidity is reduced and sauce thickens to syrup consistency.
4. Peel the liver from the foil. Heat a little vegetable oil in a frying pan and quickly fry the liver for a minute on each side.
5. Add the sauce to the liver and caramelize the liver in it for a few more minutes.
6. Arrange the livers on a plate, drizzling them with the sauce from the skillet. Arrange the lettuce leaves around the liver and top with the tomatoes
7. Drizzle with olive oil. Serve when liver is still warm.

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