Warm salads have recently become a fashionable topic. Many variations and methods of their preparation have already been invented. One of these is a warm salad of liver and pears.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Warm salads are a fashion trend. Prepare quickly, nutritious, do not reflect on the waist. This is a delicious and light lunch, specially designed for girls who are looking after their figure. This magnificent invention comes from Mediterranean cuisine. The combination of meat or offal with fruit also came from there, from sunny warm countries - southern France, Spain, Italy.
The presence of soy sauce in a meal, which is optional but optional, is a direct consequence of the globalization of cooking. When French cuisine is combined with Mexican cuisine, while the Italian recipe includes Far Eastern ingredients, it means that we are lucky to live in a global world. This recipe presents a vivid culinary experiment, where tender liver is combined with caramelized pears, and salad is seasoned with soy sauce. Chicken stomachs can be added to the products, they will only improve the taste of the salad.
- Caloric content per 100 g - 136 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Liver - 300 g (any variety)
- Pears - 2 pcs.
- Onions - 1 pc.
- Garlic - 2 cloves
- Soy sauce - 3 tablespoons
- Vegetable oil - for frying
- Salt - a pinch
- Ground black pepper - a pinch
Making a Warm Liver and Pear Salad
1. Wash the pears, core them and cut into 6-8 pieces, depending on the original size of the pears. Peel the onion, rinse and chop into strips. Peel the garlic and cut into strips in the same way.
2. Wash the liver, remove the film with the bile ducts and cut into pieces about 3 cm in size. But since all the previous products are cut into strips, I recommend that the salad looks nice to cut the offal in the same way, into strips.
Sometimes the liver can taste bitter, especially for a pork product. To remove the bitterness, the offal must first be soaked in milk or drinking water. Although for some, bitterness is piquancy.
3. Heat a frying pan with vegetable oil and put onion with garlic to fry.
4. Saute the onion until transparent.
5. Put the pear in a heated frying pan and also fry for literally 3-4 minutes on each side until golden brown.
6. Next, fry the liver. Put it in a preheated skillet and fry on both sides over medium heat until golden brown. Check readiness with a knife cut. If red juice is released, then fry the product further, light - remove from the pan.
7. Pick a plate to serve the salad and lay out a few pieces of liver.
8. Top with fried pear slices.
9. Add sautéed onion and garlic to the food.
10. Pour soy sauce over the ingredients, sprinkle with sesame seeds if desired and start drinking.
It turns out a salad of liver, ripe autumn pears and soy sauce dressing with nutritious and original pleasant taste.
See also a video recipe on how to make a warm salad with chicken liver, grapes and pears.
