Arugula is a popular salad plant that has a peculiar piquant taste. Paired with chicken liver, an unusual salad is obtained, which is complemented by mushrooms and an unusual sauce.
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You will need
- - 250 g of chicken liver;
- - 150 g of arugula;
- - 70 g of portobello mushrooms or champignons;
- - 4 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of cognac, wine vinegar;
- - 1 teaspoon of mustard;
- - fresh ground pepper, sea salt.
Instruction manual
1
First, rinse the mushrooms thoroughly, peel, cut into thin plates. You can also use oyster mushrooms for this salad, if you could not get portobello mushrooms or champignons.
2
In a pan, heat 2 tablespoons of olive oil, fry the mushrooms. Salt and pepper them immediately. After 2-3 minutes of frying, add mustard with wine vinegar to the pan, mix, remove from heat.
3
In another pan, heat 1 tablespoon of olive oil, fry the chicken liver for 3 minutes. It is not required to fry it longer; 3 minutes is enough to make it tender and soft. Salt a little fried liver, pour cognac on it, mix with fried mushrooms.
4
Rinse the arugula, dry it, mix with mushrooms and liver, add 1 tablespoon of olive oil, mix gently.
5
Arrange the prepared rucola salad with chicken liver on plates, try to make the mushrooms with the liver on top and lettuce on the bottom. Pour the sauce in which all the ingredients of the salad are fried. Serve right away. Salad can be both a snack dish and a full light dinner, because at the expense of chicken liver it turns out to be satisfying.