Treasure of French cuisine: Salad for a festive lunch with chicken livers and orange
Source: LA CREATIVE FOOD
Treasure of French cuisine: Salad for a festive lunch with chicken livers and orange
Source: LA CREATIVE FOOD
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
French
Preparation process
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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.
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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.
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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.
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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.
Treasure of French cuisine: Salad for a festive lunch with chicken livers and orange
Source: LA CREATIVE FOOD
Treasure of French cuisine: Salad for a festive lunch with chicken livers and orange
Source: LA CREATIVE FOOD
Recipes for salads that serve as a main course
Try the recipe for a classic Caesar salad according to the video recipe with instructions
You can find the complete recipe here HERE