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Poultry liver salad with Tahitian vanilla vinegar



Ingredients (Serving Size : 4) :


Dandelion leaves

300 gr fresh poultry liver

Olive oil

Mustard (with seeds inside)

Vanilla vinegar

salt, fresh ground pepper




 Fry the fresh poultry liver for 1 to 2 minutes over a high flame.

Moderately coat the poultry liver with vanilla vinegar, salt and pepper.


Cover and keep warm in cooking juices.

Prepare your viaigrette by mixing mustard, olive oil and remaining vinegar from saucepan together and whip.


Cover individual salad plates with dandelion and lettuce leaves ; then place a generous dollop of liver on the bed of greens.


·Coat well with the vinaigrette and garnish with cherry tomato halves.




Delight in this dish as an appetizer accompanied by a rosé wine