French appetizer with chicken liver

Name: French appetizer with chicken liver
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 200 g salad mix (rocket, corn salad, iceberg lettuce or a mix); 400 g chicken liver; 20 fresh strawberries; 2 tablespoons chopped dill; 2 tablespoons chopped chives; 2 tablespoons olive oil; 1 tablespoon butter; Salt and pepper to taste; 6 tablespoons of olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons of honey; 2 teaspoons Dijon mustard; Salt and pepper

5.0

(1)

Preparation time 30 mins

French appetizer with chicken liver, strawberries and balsamic sauce is an extraordinary combination of delicate poultry liver, juicy fruit and aromatic dressing. The distinctive taste of liver perfectly matches the natural sweetness of strawberries and the light bitterness of arugula, creating a harmonious composition of flavors. The whole is complemented by a velvety balsamic sauce with a sweet and sour note, which emphasizes the depth of the flavor of the ingredients. Fresh dill and chives give the salad an aromatic freshness, and the crunchy lettuce is an excellent base. This is an elegant and full of character proposition for a light but filling meal. Appetizer with poultry liver is perfect for both an exquisite dinner and an everyday lunch in a slightly more sophisticated version.

French appetizer with chicken liver recipe

Ingredients

appetizer ingredients

200 g salad mix (rocket, corn salad, iceberg lettuce or a mix)
400 g chicken liver
20 fresh strawberries
2 tablespoons chopped dill
2 tablespoons chopped chives
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste

Sauce ingredients

6 tablespoons of olive oil
2 tablespoons balsamic vinegar
2 teaspoons of honey
2 teaspoons Dijon mustard
Salt and pepper

Instructions

Preparation of liver

Clean the liver of membranes and veins, then gently pat dry with paper towels. Season with salt and pepper.
Heat olive oil with a teaspoon of butter in a pan. Fry the liver over medium heat for about 3-4 minutes on each side, until lightly browned on the outside but still juicy on the inside.
Once fried, place on a plate and leave to cool for a while.

Preparation of balsamic sauce

In a bowl, combine olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper, then mix thoroughly until smooth.

Preparing the salad

Wash, dry and cut fresh strawberries into halves or quarters. Place the salad mix in a large bowl or spread on plates. Sprinkle with chopped dill and chives. Arrange pieces of fried liver and strawberries on the salad.
Drizzle the salad with the prepared balsamic dressing and mix gently or leave the dressing to be added at the same time.
Serve the salad immediately after preparation so that the ingredients retain their freshness and crunch. It goes great with baguette croutons or crispy bread