Treasure of French cuisine: Salad for a festive lunch with chicken livers and orange

We all know about French women, that is, we all know that they are slim and elegant. Maybe because they also succumbed to the charm of lunch salads – you can eat a big bowl of them, the body will get a lot of valuable substances, but few calories. Here’s one perfectly à la moda.

4 servings

45 minutes


Preparation process

  1. Clean the potatoes well with a brush or peel them and boil them in salted water until soft. Drain, cut in half and keep warm.

  2. While the potatoes are cooking, cut the oranges into fillets (without the white membranes and pits) and squeeze out the juice. Mix it with the other dressing ingredients.

  3. Fry the bacon in a pan until it becomes crispy and remove it with a slotted ladle. Add the butter to the melted fat in the pan, and when it is hot, fry the liver until golden brown on all sides, about 2 minutes on each side. Set aside. Pour the dressing into the pan and cook the toasts. Keep the compress warm.

  4. Arrange spinach and chicory leaves, potatoes, bacon, orange slices and liver in a bowl or on plates. Sprinkle with chopped chives and walnuts, sprinkle with a little pepper and cover with warm dressing. Serve immediately.

Try the recipe for a classic Caesar salad according to the video recipe with instructions

You can find the complete recipe here HERE

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top