Warm chicken liver salad with arugula. Warm salad with liver, arugula and oranges

Warm Chicken Liver Salad is a hearty salad that makes a good alternative to heavier meals. In addition to chicken liver, warm salads use beef tongue, chicken fillet, slices of salmon or trout, etc. Also, such salads can only consist of baked vegetables. For them, the most suitable products are eggplant or paprika. Because these vegetables are quickly baked in the oven. After all, a salad is, first of all, a fast food dish.

It is better to choose fast food as a hot ingredient.

How to cook a warm salad with chicken liver - 15 varieties

Delicious and unique salad. Perfect for an autumn holiday.

Ingredients:

Chicken liver - 250 gr
Mango - 350 gr
Lettuce leaves - 75 gr
Olive oil - 7 tbsp.
Dijon mustard - 3 tbsp
Honey - 2 tablespoons
Mustard
Salt pepper

Cooking:

Peel the mango from the stone and skin, cut into large cubes and put on lettuce leaves.

In a separate bowl, beat the Dijon mustard, gradually pouring in the olive oil. Then add honey and regular mustard, mix until a homogeneous mass is obtained.

Cut the liver into small pieces, add salt and pepper, fry in vegetable oil until golden brown. Put the liver directly from the pan into the salad and pour over the prepared dressing well.

Serve the salad until the liver starts to cool.

To make the liver softer, it should be soaked in salted milk for 10 minutes before frying.

Not everyone manages to cook poached eggs the first time, but for the sake of such a salad it is worth trying.

Ingredients:

Chicken liver - 300 gr
Eggs - 3 pcs
Cherry tomatoes - 4 pcs
Salad romanno
Soy sauce - 2 tbsp.
Garlic - 3 cloves
Onion - ½ piece
Butter - 3 tsp
Olive oil - 2 tbsp
Balsamic cream

Cooking:

Finely chop garlic and onion. Heat the butter and olive oil in a frying pan and fry the onion and garlic for a few minutes. Then remove them from the pan, and fry the liver pieces in the remaining oil. Pour the liver with soy sauce and fry until tender.

Put lettuce leaves on a dish, and warm liver on top, pour over the remaining oil from the pan. Crush the cherry a little, pour the juice over the liver, and then put the tomatoes themselves on top. Then lay out the poached eggs. Drizzle salad with balsamic cream to taste.

Healthy and tasty autumn salad.

Ingredients:

Green salad - 100 gr
Sweet pepper - ½ piece
Tomatoes - 100 gr
Chicken liver - 100 gr
Cucumbers - 1 pc.
Olive oil
Balsamic vinegar

Cooking:

Cut vegetables into small cubes. Fry the liver pieces in olive oil, add salt to taste.

Line the bottom of the dish with lettuce leaves. Put vegetables and warm liver on top, pour salad with balsamic vinegar.

This salad will please even the biggest opponents of chicken liver.

Ingredients:

Chicken liver - 300 gr
Feta - 100 gr
Mix salad - 100 gr
Apple - 1 pc.
White wine - 100 ml + 40 ml
Cinnamon - 2 sticks + 1 stick
Croutons - 20 gr
Vegetable oil - 2 tbsp.
Lemon juice - 1 tbsp.
Honey - 1 tsp
french mustard
Pepper
Plums - 200 gr
Black peppercorns - 5 pcs
Carnation - 1 piece
Sugar - 1 tbsp
Garlic - 1 clove
Red wine vinegar - 1 tbsp

Cooking:

Wrap the liver in foil and put in the oven for 20 minutes at a temperature of 180 degrees. After 10 minutes of baking, unfold the foil.

Separate the plum from the stone and use a blender to turn it into a puree. Add 40 ml of wine, a tablespoon of sugar, a crushed clove of garlic and a tablespoon of red wine vinegar to the puree. Immerse there a gauze bag with a cinnamon stick and peppercorns. We put on fire and boil for 10 minutes after boiling.

Cut the apple into large slices. Pour 100 ml of wine and a cinnamon stick into a saucepan, bring the wine to a boil and send an apple there.

In a separate bowl, mix 2 tbsp. vegetable oil, a tablespoon of lemon juice, a teaspoon of honey, a teaspoon of French mustard, ground black pepper and salt.

Remove sauce and apples from heat. Remove the bag and garlic from the sauce, salt a little.

Cut the liver into slices. Cut feta cheese into small cubes.

Put the salad mix on the dishes, apples on top, then the liver and cheese. Drizzle dressing over salad. Serve the sauce separately with the salad.

To make the liver juicier, it is better to bake it in the oven.

Simple and quick salad. A minimum of ingredients in this salad creates a unique taste.

Ingredients:

Chicken liver - 300 gr
Oranges - 1 pc.
Green salad - 1 bunch
Honey - 2 tsp
Balsamic vinegar - 2 tsp
Olive oil - 2 tbsp
Orange juice - 2 tbsp.
black sesame seeds
Salt pepper

Cooking:

Peel the orange with a knife. Cut out segments. From the pulp that remains to squeeze the juice.

Mix orange juice with a teaspoon of honey and balsamic vinegar and a tablespoon of olive oil. Add salt and pepper to taste. Stir until a homogeneous mass is formed.

Cut the liver into large pieces and fry until tender in olive oil, add salt and pepper. When the liver is almost ready, add a teaspoon of honey and balsamic vinegar and fry for another two minutes.

Arrange the finished liver on portioned plates, add a few slices of orange. Put a small handful of lettuce leaves on top, pour over the prepared dressing and sprinkle with sesame seeds. You need to eat salad before the liver has time to cool.

The salad is easy to prepare. It can be put on the festive table, or you can cook every day.

Ingredients:

Chicken liver - 300 gr
Lettuce leaves - 200 gr
Rye bread - 200 gr
Garlic - 2 cloves
Olive oil - 8 tbsp
Balsamic vinegar - 2 tbsp.
Mustard - 1 tbsp
Salt pepper

Cooking:

Cut the liver, add salt and pepper to taste, fry until tender in olive oil. Cut the bread into cubes, rub with garlic and fry in olive oil. Mix olive oil, balsamic vinegar, salt, pepper and mustard.

Mix lettuce, warm liver and croutons, season salad with prepared sauce.

This salad is very popular with women. Although it is simple, it has a very interesting and unusual taste.

Ingredients:

Chicken liver - 300 gr
Red grapes - 300 gr
Garlic - 2 cloves
Olive oil - 6 tbsp
Iceberg lettuce - 1 bunch
Salt pepper

Cooking:

Squeeze the garlic through a press, pour five tablespoons of olive oil and let it brew a little.

Cut the liver, salt and fry until tender using olive oil.

Tear lettuce leaves into large pieces on a plate. Sprinkle the lettuce leaves with red grape slices on top. Put the liver between the pieces of grapes, season the salad with garlic butter.

The salad is very easy to prepare. It is delicious and will be loved by all your guests.

Ingredients:

Chicken liver - 300 gr
Flour - ½ tbsp
Lettuce leaves - 100 gr
Walnuts - 50 gr
Basil
Olive oil - 3 tbsp
Mayonnaise - 2 tbsp.
Mustard - 1 tsp
Lemon juice
Pepper

Cooking:

Wash the liver and roll in flour. Fry until golden brown in a mixture of olive oil and butter, salt and pepper to taste.

Mix olive oil, mayonnaise, vinegar and mustard, turn into a homogeneous mass.

Tear lettuce leaves and basil on a dish, sprinkle with chopped nuts. Pour dressing over salad, mix well. Cut the liver into thin slices and put on top.

Due to its composition, the salad turns out to be very satisfying and tasty.

Ingredients:

Chicken hearts - 400 gr
Chicken liver - 200 gr
Pork - 300 gr
Potato - 500 gr
Carrot - 300 gr
green onion
Cucumbers - 300 gr
cilantro leaves - 3 stalks
Yoghurt - 400 gr
Pickled cucumbers - 2 pcs
Vegetable oil - 2 tbsp.
Dill

Cooking:

Boil carrots and potatoes and cut into cubes. Drizzle with vegetable oil.

Salt chicken hearts and liver and fry in a dry frying pan. Cut the hearts in half, and the liver into small pieces. Salt and pepper the pork to taste, bake in the oven until tender, cut into small cubes and add to the liver and hearts.

Mix yogurt with chopped pickles and dill.

Cut fresh cucumbers into cubes, chop onion and cilantro. Top this mixture with the prepared sauce.

Lettuce lay out in layers:

1 layer - carrots and potatoes.
2 layer - hearts, pork and liver.
3 layer - cucumbers and greens with yogurt.

You can garnish the salad with green onions on top.

Very tasty summer salad. Cream cheese gives it an unusual delicate taste.

Ingredients:

Cream cheese - 250 gr
Chicken liver - 300 gr
Cherry tomatoes - 300 gr
Red onion - ½ piece
Mix salad - 70 gr
Olive oil - 8 tbsp
Balsamic vinegar - 4 tablespoons
Salt pepper

Cooking:

Cut the liver into large pieces, salt, pepper and fry in olive oil until tender. Cut the onion into thin strips, cut the cherry tomatoes into two parts, mix the onion and cherry tomatoes with lettuce.

Mix vinegar, salt, pepper and 4 tablespoons of oil.

Put the liver on portioned plates, then the vegetables, and on top the slices of cream cheese. Drizzle dressing over salad.

Delicious, juicy warm salad.

Ingredients:

Chicken liver - 300 gr
Tomato - 2 pcs
Sweet pepper - 1 pc.
Boiled eggs - 1 pc.
Olives - 70 gr
Sesame seeds - 2 tbsp
Mayonnaise
Salt pepper
Greenery

Cooking:

Cut the liver and fry in vegetable oil until tender. Cut tomatoes and peppers into cubes. Cut the liver into several pieces. We spread the liver, peppers, olives and tomatoes in a dish, salt and pepper to taste. Cut the egg into large strips, chop the greens. Drizzle salad with mayonnaise and sprinkle with sesame seeds. Lay egg slices on top.

All ingredients are for one serving.

The salad is easy to prepare and very tasty.

Ingredients:

Chicken liver - 150 gr
Iceberg lettuce - ¼ piece
Arugula - 2 bunches
Cherry tomatoes - 6 pcs
Egg - 1 pc
Red onion - ¼ piece
Cream 20% - 150 ml
Olive oil - 4 tbsp
Balsamic vinegar - 1 tbsp.
Salt pepper

Cooking:

Boil the egg for 2 minutes after boiling and remove from the water.

Cut the chicken liver, salt, pepper to taste, fry in olive oil. After 5 minutes, pour the liver with cream and fry for another 7 minutes.

Put lettuce, arugula and onion rings on a plate. Spread the liver, cherry halves and eggs around. Drizzle the salad lightly with olive oil and balsamic vinegar.

Delicious, hearty and light salad.

Ingredients:

Chicken liver - 100 gr
Onion - 1 pc.
Sugar - 2 tsp
Tomato - 2 pcs
lettuce mix
Olive oil
Salt pepper
Lemon
Balsamic vinegar

Cooking:

Cut the chicken liver, salt, pepper and fry until tender. Arrange lettuce leaves on a platter. Coarsely chop the tomatoes and put on the salad. Put the warm liver on the lettuce leaves as well. Onion cut into half rings and fry. When it reaches a golden color, add sugar and caramelize for 3 minutes. Send the onion to the salad. Add salt, pepper and drizzle with lemon juice, vinegar and olive oil.

Incredibly tender, tasty and simple salad.

Ingredients:

Chicken liver - 200 gr
Tomato - 2 pcs
Boiled eggs - 4 pcs
Onion - 1 pc.
Mayonnaise
Salt pepper

Cooking:

Boil chicken liver until done. Cut the onion into half rings and fry in vegetable oil until golden brown. Cut the eggs into half rings, and the tomato into cubes. Cut the liver into strips and put on the bottom of the dish, grease with mayonnaise. Then lay out the onion and grease with mayonnaise. Put the eggs on the onion, grease with mayonnaise. Put the tomatoes last, grease with mayonnaise and garnish with herbs.

Delicious, quick and healthy salad. This recipe will quickly become a favorite.

Ingredients:

Beets - 3 pcs
Chicken liver - 500 gr
Onion - 7 pcs
Garlic - 3 cloves
Vegetable oil - 125 gr
Pepper
Mayonnaise

Cooking:

Peel the beets and grate on a coarse grater. Cut the liver into strips, onion into half rings. Stew beets, liver and onions in a separate pan, adding a little vegetable oil.

Grind garlic and mix with mayonnaise.

Put the salad in layers randomly and grease each layer with garlic mayonnaise.

No need to contemptuously bypass offal. Their taste, at times, is much more interesting and diverse than an elite piece of meat. The whole secret is in the combination of products. You can believe in it by trying a warm salad with chicken liver.

The main feature of this salad is caramelized pear. Together with salty feta cheese and spicy arugula, they work wonders and turn a rather boring chicken liver into a work of art!

The salad is ideal for a secluded Friday dinner, but it will also take its rightful place on the festive table.

INGREDIENTS:
for 2 servings

Chicken liver - 250 gr
Pear - 1 pc.
Arugula - 40 gr
Feta - 100 gr
Hazelnut - 50 gr
Sugar - 2 tbsp
Butter - 1 tbsp

For sauce

Olive oil - 3 tsp
Lemon juice - 3 tsp
Liquid honey - 1 tsp
Mint - sprig

We make a refill. Finely chop the mint leaves. Mix olive oil, lemon juice and honey well. Add mint and mix well again. The gas station is ready.

Let's prepare the nuts. I had a hazelnut. You can also use cashews or almonds.

Wash the nuts and roast them in a dry frying pan. Chop into large pieces with a knife or mortar.

Cooking pear. Not too ripe, dense, but sweet pear is suitable for salad. I have a grade conference. We clean it from bones and cuttings. We cut into thin slices.

Melt butter in a frying pan with two tablespoons of sugar. In the resulting syrup put the pear. Fry the slices on both sides until a beautiful caramel crust forms.

We wash the chicken liver well, roll in a small amount of flour and fry in a pan with vegetable oil until tender. This will take about 10 minutes.

Salt a little while frying. To prevent oil from splashing into the pan, you can add a slice of lemon.

Collecting salad. Put a generous handful of arugula on a flat plate, warm liver and pear on greens. We pour dressing. Top with feta cheese and hazelnuts. Serve immediately on the table.

If you are preparing a salad for a feast, prepare all the ingredients in advance and combine before serving. In this case, the salad will no longer be warm, as the liver and pear will cool down. It's not scary, the main thing is not to put it in the refrigerator, let it remain at room temperature.

cook with friends

Often, after salads with mayonnaise, you want some variety of taste and colors. In this case, warm salads always come to the rescue, in particular salads with vegetable and meat components.

Salad with chicken liver, mushrooms and arugula- a delicious portioned salad, which can be prepared at any time of the year. Salad, which includes fried chicken liver and fresh vegetables, poured with spicy dressing, goes well with french fries,. Unfortunately, there is no step-by-step photo for it, but I will try to describe in as much detail as possible the recipe for a salad with chicken liver, mushrooms and arugula.

Ingredients for two servings of salad:

Arugula - 20 gr.,
Chicken liver - 300 gr.,
Champignons - 100 gr.,
Tomatoes - 4 pcs.,
Bulgarian pepper - 1 pc.,

For salad dressing:

Salt - at the tip of a teaspoon,
Apple cider vinegar - 1 tbsp. spoon,
Sunflower oil - 50 ml.,
Ground black pepper - a pinch

Salad with chicken liver, mushrooms and arugula - recipe

Wash the required amount of chicken liver for salad. Prepare the liver appropriately before starting the heat treatment - cut off hard veins with elements of fat.

Wash the mushrooms. Cut each mushroom lengthwise into thin slices. Fry the mushroom slices in vegetable oil on each side. Arrange them over the salad. Drizzle salad dressing over cooked liver salad. Serve the salad before it has cooled down. That's all, warm salad with chicken liver, mushrooms and arugula ready. Enjoy your meal. It turns out no less tasty.

I love very much warm salads with chicken liver! For many reasons. Name at least a couple that are quite objective? Well, first of all, it's fast. Chicken liver is a product that is prepared quite quickly, in a matter of minutes you can figure out a wonderful lunch or a beautiful dinner, warm, fresh, juicy and healthy. Secondly, it is relatively budgetary: like most offal, chicken liver will not fit into your wallet much, while it will feed you, and quite well. Thirdly, let's talk about the fact that chicken liver is a healthy product. Of course, now it’s fashionable to talk endlessly about what they feed a store bird and how much of the most different rubbish settles in the liver, but who’s stopping you from buying a liver from farm chickens? Yes, more expensive, yes, more difficult, but the pleasure is completely different. In general, I'm not at all about arguing. - it's just delicious, after all, without mentioning all the previous reasons, this one is enough to confess your complete and unconditional love for the recipe and cook the dish as often as possible. Especially if you still consider that there is practically nothing to cook there.

... it's not just about the original products - truffles there, oysters, goose liver, it's just banal - but how, what and with what is woven, in a combination of the incongruous, in the art of the impossible, in courage and subtlety, in a special, or something, national demon of the Gallic people: combine irascibility, stinginess, patience, selfishness, philosophy, sensuality, brilliance, beat with fun for one and a half thousand years - then there will be French, incomparable cuisine.
Tatyana Tolstaya, "River"

In general, just believe: warm salad with chicken liver and arugula beautiful like nothing else! The combination of delicate offal with bitter greens is amazing and unique, and you can not believe it, I understand you. Don't believe! Just decide somehow to make sure that I'm talking business.

Ingredients:

400 g chicken liver;

1 tsp rosemary needles;

salt, pepper to taste;

2 tbsp. l. flour;

vegetable oil for frying;

40 g of pine nuts;

a large bunch of arugula;

10-15 cherry tomatoes;

a small sprig of seedless grapes;

greens to taste;

1 st. l. olive oil;

1 st. l. honey;

1 tsp balsamic vinegar.

Wash the liver, dry it, carefully check for the presence of bile, carefully cut off all the excess. Salt, be sure to add black ground pepper - chicken liver loves it. Mix with finely chopped rosemary needles - also a must: this herb adds elegance and grace to the liver.

Then roll each piece in flour and fry in a well-heated pan in vegetable oil on both sides until golden brown. Golden! So that the crust slightly crunches (by the way, for this it is highly recommended not to close the lid - of course, you will have to wash the stove and the kitchen later, but here you already have to choose - either a delicious salad or a minimum of economic effort).

While the liver is fried, we collect the main part of the salad. We mix the washed and dried arugula with dressing - a mixture of olive oil, honey and balsamic. Better - with your hands: so as not to damage the leaves, so that they remain juicy and elastic. After that, add grapes, pine nuts and cherry tomatoes to them (if necessary, cut into 2-4 parts). This is the base of the salad. We spread it on a plate, on top we place the fried liver, warm and ruddy. And we serve right away! Preferably with a glass of dry red wine. Fantastic!

Calories: Not specified
Cooking time: Not indicated

Recently, my friend has become interested in a healthy lifestyle - she bought an annual subscription to a sports club, reads literature on proper nutrition and goes to various trainings and seminars. It seems to me that she is already so carried away by this process that she is not interested in the final result. However, this does not surprise me at all, because she always fanatically rushes from one hobby to another, completely dissolving in it and forgetting about everything around. An amazing nature, but very interesting and, most importantly, optimistic!
So here's what I'm talking about. Just the other day I ran to her to convey something from our mutual friends, and she treated me to her dinner. Of course, to say that I was surprised is to say nothing, because a friend, firstly, never did cooking and usually bought semi-finished products for dinner or even went to a cafe, and secondly, I remember her appetites and even a portion there were far more sausages or on the dining table than one might imagine.
But, then a friend put in front of us two small portions of a very light and, most importantly, incredibly tasty salad. I liked the dish so much that I requested more! It turned out that a friend at one of the seminars learned this recipe and many more similar ones and has been eating like this for several weeks. I will say right away - her figure is clearly built, and her friend literally glows with a good mood.
So, chicken liver salad with arugula, the recipe with a photo of which I now offer you, is just a godsend if you want to cook a delicious, light and at the same time hearty dinner. The basis of the dish is chicken liver, lightly fried in oil until golden brown, along with onions, and as additional ingredients we take fresh arugula and ripe tomato fruits. We season with the original sauce from a mixture of soy sauce, lemon and orange juice, and olive oil.

Warm chicken liver salad with arugula for dinner

The recipe is for 4 servings.

Ingredients:
- fresh liver (chicken) - 400 g,
- turnip onion - 1 pc.,
- ripe tomato fruits - 150 g,
- fresh arugula greens - 80 g,
- vegetable oil - 2-3 tbsp.
for the sauce:
- lemon juice - 2 tablespoons,
- orange juice - 2 tablespoons,
- soy sauce - 30 ml,
- olive oil deodorized - 30 ml.

How to cook with a photo step by step

We thoroughly wash the raw liver and very carefully clean it from fat and films. Dry with paper towels so that it does not burn during cooking.
Next, cut the peeled onion into thin half rings.
Pour oil into a heated frying pan and spread the onion, sauté it for 3-4 minutes until it becomes ruddy.

Then add liver pieces and fry together with onions for another 10 minutes.

At the very end, add salt and spices.

We wash the greens of arugula and wipe with a towel.
Cut the fruits of tomatoes into small slices.
We put sprigs of arugula on a serving plate, put tomatoes on them.

And then chicken liver fried with onions.

Mix soy sauce with orange and lemon juice in a separate bowl, add olive oil and beat it a little until smooth.

Drizzle chicken liver salad with arugula sauce and serve.

Bon appetit!