Salad with chicken liver and peas

Salad with chicken liver and peas

Salad with chicken liver and peas


Chicken liver – 400 g
Butter (for frying) – 25 g
Onions – 1 pc.
Green peas – 60 g
Green beans – 150 g
Chicken Eggs – 2 pcs.
Lettuce leaves – to taste

For the filling:

Olive oil – 5 tbsp
Wine vinegar – 3 tsp
Mustard – 1 tsp
Salt big – to taste
Freshly ground black pepper – to taste


Rinse chicken livers.

Butter in a frying pan heat up. Fry liver on it for 5 minutes, then add salt and pepper. Mix everything. Turn off the heat, cover and leave in a frying pan.

Onions cut into “feathers”. Put in a bowl, marinate in the wine vinegar, adding a pinch of sugar.

Green peas dipped in boiling water, adding a pinch of salt and sugar, boil for 5 minutes and to pour ice water to preserve the color.

Rinse green beans, cut the ends, cut into pieces 2-3 cm long. Lower into boiling water and cook for 6 minutes. Doused with ice water.

Boil hard boiled eggs. Cool, peel, cut into slices.

Prepare the filling: in a jar to pour olive oil, wine vinegar,
add salt, freshly ground pepper and mustard. Close the jar with a lid and shake.

On a platter decomposed lettuce. Top with liver, green peas, green beans and egg. Drizzle sauce, stir and serve.

Bon Appetit!

Salad with chicken liver and peas

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