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Mixed salad with chicken livers and pomegranate
Savory recipes
Spring
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Under 30 minutes
Recette de fête
Medium difficulty
Poêle
Prep time
15 minutes
Cooking time
10 minutes
Serves
4 people
Method
- Wash the lettuces and greens separately, then dry them with a salad spinner
- Peel the beetroot and radish, then cut them into thin slices with a mandolin
- Use a knife to peel an orange down to the pulp, then divide it into segments
- Make the vinaigrette
- Deseed the pomegranate
- Sauté the chicken livers in an well heated pan with a little olive oil, and add the sesame seeds just before the livers are finished cooking
- Set aside the livers and deglaze the pan with some vinegar
- Season the lettuce and greens with the vinaigrette, then arrange in a soup dish with the beetroot, radish, and chicken livers
- Just before serving, add the pomegranate seeds
Ingredients
- 1 head of lettuce
- 1 red chicory
- 1 bunch of dandelion greens
- 1 raw beetroot
- 1 blue meat radish
- 1 pomegranate
- 200 g (7 oz) chicken livers
Vinaigrette
- 1 orange
- Salt, pepper
- 1 tbsp balsamic vinegar
- 3 tbsp oil
- 1 tbsp sesame seeds
Utensil
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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