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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, combining a whole bunch of flavors, aromas and textures! This dish is also quite satisfying, but light at the same time.


  • 400 g chicken liver
  • 2 large green apples
  • 3 tbsp dried cranberries
  • 200 g salad mix (rucola, spinach)
  • Butter and olive oil to taste
  • 2 oranges
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • Salt to taste
  • Black pepper to taste


  1. Brush oranges. Remove zest and squeeze out juice. Soak cranberries in orange juice for 20-30 minutes.
  2. Cut chicken liver into 2 parts.
  3. Heat the 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.
  4. Spread salad mix on plates.
  5. Peel apples and cut into thin slices. In a clean frying pan, heat butter, sugar and salt. Fry apples until golden brown. Transfer to the plates. Top with liver.
  6. Pour orange juice with cranberries into the frying pan where the liver and apples were fried. Sprinkle with salt. Bring to a boil. Add olive oil. Pepper, stir and pour over the salad. Serve warm salad immediately.