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Warm Salad with Chicken Liver and Apples

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This warm salad with chicken liver and apples is a real culinary masterpiece that combines a whole bunch of flavors, aromas and textures! This dish is also quite satisfying, but light at the same time. The salad surprisingly combines the most delicate liver, crispy apples and lettuce leaves, sweetish cranberry with its uncommon taste.


400 g chicken liver
2 large green apples
1/3 cup dried cranberries
1 cup salad mix (rucola, spinach)
Butter and olive oil to taste
2 oranges
1 tsp cumin seeds
1 tsp sugar
Salt to taste
Freshly ground black pepper to taste


1.Brush oranges. Dry. Remove zest and squeeze out juice. Soak cranberries in orange juice for 20-30 minutes.

2.Cut chicken liver into 2 parts. Remove green areas (they are bitter).

3.Heat a mixture of olive and butter in a deep frying pan. Add cumin and liver. Cover with foil and cook for about 3 minutes from each side. Remove from heat. Do not overcook!

4.Divide salad mix into plates.

5.Peel apples and cut into thin slices. In a clean frying pan, heat butter with sugar and salt. Fry apples until golden brown. Transfer to plates to salad mix. Top with liver.

6.Pour orange juice with cranberries into the pan where the liver and apples were fried. Bring to a boil. Add olive oil, pepper, stir and pour over salad. Serve warm salad immediately.