Warm Chicken Liver Salad

This delightful warm chicken liver salad combines rich flavors with a unique blend of textures, making it a perfect starter or light meal. The dish features sautéed chicken livers and leeks, complemented by tangy pickled cucumbers, all served atop crisp lettuce leaves. The warmth of the livers contrasts beautifully with the freshness of the salad, creating a well-balanced composition. A creamy dressing made with sour cream, horseradish, and mustard adds a zesty touch that enhances the main ingredients. Simple to make, this salad offers a gourmet experience without extensive effort. The use of butter in cooking adds a delicious richness, while salt and pepper bring out the natural flavors. Whether you're entertaining guests or simply treating yourself, this warm chicken liver salad is a satisfying choice. Serve it with toasted bread for an added crunch and enjoy this harmony of tastes. It's a versatile dish that can be adjusted to suit different palates and dietary needs.

Ingredients

Main Ingredients

• 300 g chicken livers
• 3 pickled cucumbers
• 2 leeks
• Lettuce leaves

Spices

• Salt
• Pepper

Sauces

• Butter
• Sour cream
• Horseradish
• Mustard

Preparation Time

Total Time: 30 minutes (including prep and cook time)

Step-by-Step Instruction

1. Begin by preparing the ingredients: Rinse the chicken livers under cold water and pat them dry with a paper towel. Slice them into strips.
2. Cut the leeks into thin circles, ensuring they are thoroughly cleaned of any grit or dirt.
3. Slice the pickled cucumbers into thin strips. Set aside for later use.
4. Prepare the lettuce leaves by washing them and patting them dry with a clean towel. Arrange these leaves on a large serving platter or individual plates.
5. In a pan, melt a generous amount of butter over medium heat, ensuring the base of the pan is well-coated.
6. Add the sliced leeks to the pan and sauté them until they soften and become translucent. Stir occasionally to prevent burning.
7. Increase the heat to medium-high and add the chicken liver strips to the pan with the leeks.
8. Stir-fry the livers, ensuring each piece is cooked evenly. This should take about 5-7 minutes or until the livers are browned on the outside and cooked through on the inside.
9. Season the cooked livers and leeks with salt and pepper to taste. Mix well to evenly distribute the seasoning.
10. Add the sliced pickled cucumbers to the pan, blending them gently with the other ingredients. Cook for an additional 1-2 minutes.
11. Remove the pan from the heat and let the mixture rest momentarily to allow flavors to meld.
12. To make the dressing, combine sour cream, horseradish, and mustard in a small bowl. Stir until smooth and adjusted according to taste with additional horseradish or mustard as desired.
13. Spoon the warm liver mixture onto the prepared lettuce leaves, dividing it evenly.
14. Drizzle the creamy dressing over the top or serve it on the side for guests to add their preferred amount.
15. Toast slices of bread to a golden crispness to serve alongside the salad.
16. Present the warm chicken liver salad immediately to ensure the contrast between the warm and fresh elements is enjoyed to its fullest.
17. Garnish with a light sprinkle of additional pepper or a touch of fresh herbs for added color and flavor, if desired.
18. Pair with a crisp white wine or a light-bodied red to complement the flavors of the dish.
19. For a final touch, consider adding a small bowl of olives or pickled vegetables on the side as a palate cleanser.
20. Enjoy the warm salad as a light main course or an elegant appetizer for your meal.

Tips

• Substitute chicken livers with duck livers for a more decadent flavor.
• Use clarified butter for a richer taste without the risk of burning.
• Add a dash of smoked paprika to the dressing for an extra layer of flavor.

Nutritions

• Calories: Approximately 350 per serving
• Protein: 25g
• Fats: 20g
• Carbohydrates: 12g

Variations

• For a gluten-free option, serve with gluten-free bread or omit the bread entirely.
• Vegetarians can replace liver with sautéed mushrooms and chickpeas for protein.
• Add toasted nuts or seeds for added crunch and nutrients.

Serving Suggestions

• Pair with a fresh, crusty French baguette or multigrain toast.
• Serve alongside a crisp, citrusy salad to enhance the flavors.
• A glass of chilled Sauvignon Blanc or Pinot Grigio complements this salad beautifully.

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