Chicken Liver Salad with Poached Egg
I present to you a recipe for a light and appetizing salad. The taste of the dish is perfectly complemented by a poached egg. To make it perfect, it is important to remember a couple of rules: use only fresh eggs and drop them into the water when it is not boiling too vigorously.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- chicken liver 500 g
- tomatoes 300 g
- green salad 150 g
- vegetable oil
- eggs 4
- vinegar 6-9% 2 tbsp
- salt 1 tsp
- vegetable oil 50 ml
- mustard 1 tbsp
- lemon
- salt
- pepper
Instructions
Step 1 of 14
Cut the liver into small pieces.
Step 2 of 14
Dice the tomatoes.
Step 3 of 14
Squeeze the juice from the lemon (30 ml will be needed).
Step 4 of 14
Combine the juice with oil.
Step 5 of 14
Add mustard.
Step 6 of 14
Season with pepper and salt.
Step 7 of 14
Mix well.
Step 8 of 14
Quickly fry the liver in vegetable oil until cooked. Let it cool.
Step 9 of 14
Mix the tomatoes, salad, and liver.
Step 10 of 14
Add the dressing and mix.
Step 11 of 14
Add vinegar and salt to 2 liters of water. Bring to a boil.
Step 12 of 14
When the water boils, carefully pour in the eggs one by one. Cook for about 2–3 minutes.
Step 13 of 14
Remove with a slotted spoon.
Step 14 of 14
Place the salad on plates and top with eggs. Lightly season with salt and pepper.