Warm salads have become quite popular lately.a popular dish that is served in almost all decent restaurants, and many housewives have adopted these recipes. It is prepared quickly, the dish is tasty, and in general, in the cool season, a warm salad with chicken liver, for example, is the best appetizer: satisfying, but not heavy for the stomach, and extra calories are not deposited on the sides. Another important advantage of warm salads is their variability. A little ingenuity, some supplies from the refrigerator - and a new tasty dish is already on the table. For example, preparing a warm salad with chicken is just a piece of cake. On the way home, running to the supermarket and buying a couple of chicken breasts will not be difficult, add lettuce leaves, arugula ... However, let's move on to a full presentation of the recipes. For starters - a warm salad with chicken liver.
Chicken liver salad with mushrooms and arugula
Ingredients:
- 400 grams of chicken liver
- 200 grams of champignons
- 100 grams of lettuce leaves
- 1 small onion
- 1 apple
- 2 handfuls of arrows
- 1-2 tablespoons lemon juice
- 2 tablespoons orange juice
- 30 milliliters of soy sauce
- 30 milliliters of olive oil
- 30 grams of butter
- salt, sugar, pepper to taste
- crackers
Method of preparation:Sort out the arugula and lettuce leaves (it is best to use a mix of different types of lettuce), wash and dry. To make a warm, tasty salad, salt the prepared liver, roll it in flour and fry in butter until golden brown. Fry the apple slices in the same pan. Fry the coarsely chopped mushrooms along with the chopped onion. Place all the ingredients in one bowl and leave in a warm place. For the dressing, mix the lemon and orange juices, olive oil, soy sauce, salt, sugar, pepper and beat well. Serve in portions: place the lettuce leaves on a flat plate, top with the liver, mushrooms, apples, onions, sprinkle with arugula and pour over the dressing. Garnish with croutons. The warm salad with chicken liver is ready. Note: You can also use duck, goose, turkey and rabbit liver for this salad. To make the dressing easier, you can use a regular glass jar with a tight-fitting lid. Pour everything into the jar, close it and shake it well so that all the liquids mix and the dressing acquires a uniform consistency. Warm salad dressed with this sauce is especially tasty.
Salad of duck (chicken) liver with chicory and pomegranate
Ingredients:
- 300 grams of duck liver
- 100 grams of chicory
- 3 tablespoons pomegranate seeds
- 1 tablespoon pine nuts
- 1 tablespoon of honey
- 1 tablespoon balsamic vinegar
- 30 milliliters of olive oil
- 30 grams of butter
- 30 milliliters of soy sauce
- salt, pepper to taste
- greenery
Method of preparation:Salt and pepper the prepared liver, fry in butter and leave in a warm place. Make a sauce from honey, balsamic vinegar, soy sauce, salt and pepper – mix everything and beat well. Wash the chicory leaves, dry them, tear them and put them on a plate. Put the liver on top, pour the dressing over everything, sprinkle with pine nuts and pomegranate seeds. Garnish with cilantro or basil. This warm salad is not only very tasty, but also very healthy. Note: Chicory has a pronounced bitterness. In combination with a sweetish dressing, it turns out to be quite piquant. If you don’t really like chicory, you can replace it with any mix of lettuce leaves or arugula.
Salad with chicken breast and pears
Ingredients:
- 300 grams of chicken fillet
- 1 pear
- handful of lettuce leaves
- a handful of arrows
- 30 grams of butter
- 2 tablespoons orange juice
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 30 milliliters of port wine or orange liqueur
- 1 tablespoon balsamic vinegar
- salt, pepper to taste
- greenery
Method of preparation:To prepare this warm salad with chicken breast, fry the prepared and sliced fillet in butter until golden brown and leave it in a warm place. Cut the pear into large cubes and fry in the same pan, sprinkling it with sugar. Carefully remove the fried pear from the pan and also leave it in a warm place. Pour orange juice, liqueur (or port) into the pan, add salt and pepper to taste and boil until the sauce evaporates slightly and thickens. At the end, add lemon juice and balsamic vinegar to balance the taste. Place the chicken fillet, pear pieces on lettuce leaves, pour the sauce over and serve immediately. Decorate the warm salad with cilantro or basil. We recommend reading:
