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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.




 

Suggestion:

 

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

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