Herb Salad with Chicken Liver
- mixed Lettuce
- mixed Meadow herb (e.g., Dandelion, Yarrow, Watercress)
- mixed Fresh herbs (e.g., lovage, parsley, sage, oregano)
- 3 carrots
- 100 milliliters vegetable stock
- 6 shallots
- 3 tablespoons olive oil
- 6 whole Chicken liver
- juice of Limes
- 1 tablespoon Lemon peel
- 1 pinch sugar
- Nut oil
- balsamic vinegar
- Vanilla sugar (for marinating)
- freshly ground peppers
Wash all the greens, spin dry, and tear into bite-size pieces. Peel the carrots. Discard peel, then continue to use vegetable peeler to make thin strips.
Heat the olive oil in the pan. Sauté the carrot strips briefly. Add the vegetable stock, salt, pepper, and sugar and over medium heat and simmer. Then add a 1/2 tsp butter and braise until the carrots are soft strips.
Remove skins and tendon from the chicken livers and discard. Season livers with pepper. Chop herbs and the peeled shallots finely and add to the liver. Let sit 10 minutes.
Heat 1 tablespoon butter and sauté the chicken livers and until golden brown on all sides. Cook covered for 2–3 minutes. Drizzle with lime juice and sprinkle with lemon zest.
Make a vinaigrette by whisking together 4 tablespoons walnut oil, 2 tablespoons balsamic vinegar, salt, vanilla sugar, and pepper.
Top the greens and carrots with the chicken livers to serve. Drizzle with the vinaigrette.