Warm salad of beetroot with chicken liver from the chef of the restaurant "Villa Pasta" Anatoly Malyshev
A photo: Weheartit Ingredients (for 4 servings) Beets - 300 gPennes chicken - 200 gPeretz Bulgarian - 100 gRedis - 100 grams of salad mix - 150 grams of olive oil - 50 grams of lemon - 50 grams of Dijon gypsum - 10 grams of Balsamic cream - 50 grams of cedar nuts - 40 grams of cooking soap, wash, in foil and bake in a preheated 180 degree oven for 30 minutes. Ready beetroot to cool, clean and cut into cubes. Bulgarian pepper is also baked in foil in the oven at the same temperature for 15 minutes. Chop the baked peppers and cut them into strips. Chicken liver rinse and thoroughly dry with napkins. Mustard, olive oil and lemon juice mix until smooth consistency and lightly salt. In a deep bowl, combine the salad mix with the beets, bell pepper, radish, cut into thin rings, add the dressing and mix. Chicken liver fry in a pan until ready, salt. Put on a plate of salad, around which to spread roasted chicken liver, pour with balsamic cream and sprinkle with roasted pine nuts.
