Recipe options
- Serve as a warm salad for dinner.
- Make portioned serving for guests.
- Serve with dry bread separately.
Submission
- Serve immediately after assembling.
- It tastes best when the liver is still warm.
- It looks good on a wide plate where you can see the leaves, the pear, and the liver.
Storage and heating
FAQ
Can it be prepared in advance?
You can prepare all the components, but it is better to assemble the salad immediately before serving.
How to replace narsharab?
It is best to leave it, because it gives a characteristic sweet-sour depth.
What to do if the liver turned out dry?
It means she’s been on fire too long. Short and quick frying is better for this salad.
Author’s Tip
The main thing in a warm salad with liver is timing. Do not start frying the liver until the leaves, pear and serving plate are ready. Here everything is decided by a few minutes: if you do not delay, the salad turns out to be very collected and really impressive.
Typical errors
Recipe options
- Serve as a warm salad for dinner.
- Make portioned serving for guests.
- Serve with dry bread separately.
Submission
- Serve immediately after assembling.
- It tastes best when the liver is still warm.
- It looks good on a wide plate where you can see the leaves, the pear, and the liver.
Storage and heating
FAQ
Can it be prepared in advance?
You can prepare all the components, but it is better to assemble the salad immediately before serving.
How to replace narsharab?
It is best to leave it, because it gives a characteristic sweet-sour depth.
What to do if the liver turned out dry?
It means she’s been on fire too long. Short and quick frying is better for this salad.
Author’s Tip
The main thing in a warm salad with liver is timing. Do not start frying the liver until the leaves, pear and serving plate are ready. Here everything is decided by a few minutes: if you do not delay, the salad turns out to be very collected and really impressive.
Preparation before the start
- Wash the lettuce leaves and dry well.
- Peel and cut the pear into thin slices.
- Immediately sprinkle the pear with lemon juice.
- Wash the liver, dry it and cut each piece in half.
How to cook (step by step)
- Prepare the base of the salad: place the dried leaves on a plate or in a wide serving bowl.
- Cut the pear into thin slices and sprinkle with lemon juice. This not only preserves the color, but also adds the necessary fresh acidity.
- Heat the olive oil well in a pan. Liver likes short, intense frying, not long simmering.
- Lay out the liver and fry it quickly over high heat, turning occasionally. It should remain a little pink inside.
- Remove the liver from the pan, add salt, pepper, pour narsharab and mix gently.
- Place the warm liver on the lettuce leaves, add the pear and serve immediately.
Why this recipe works
- Warm liver gives richness.
- Pear adds sweetness and juiciness.
- Lemon juice prevents the taste from becoming heavy, and narsharab gathers everything into a single composition.
How to understand that a dish is ready
Typical errors
Recipe options
- Serve as a warm salad for dinner.
- Make portioned serving for guests.
- Serve with dry bread separately.
Submission
- Serve immediately after assembling.
- It tastes best when the liver is still warm.
- It looks good on a wide plate where you can see the leaves, the pear, and the liver.
Storage and heating
FAQ
Can it be prepared in advance?
You can prepare all the components, but it is better to assemble the salad immediately before serving.
How to replace narsharab?
It is best to leave it, because it gives a characteristic sweet-sour depth.
What to do if the liver turned out dry?
It means she’s been on fire too long. Short and quick frying is better for this salad.
Author’s Tip
The main thing in a warm salad with liver is timing. Do not start frying the liver until the leaves, pear and serving plate are ready. Here everything is decided by a few minutes: if you do not delay, the salad turns out to be very collected and really impressive.
This salad is all about contrast: warm chicken liver, soft pear, fresh lettuce and sweet and sour narsharab. Due to the short list of products, the dish does not forgive small mistakes. If you over-fry the liver, it will become dry. If the pear is not sprinkled with lemon juice, it will lose its freshness and color. If you add too much sauce, it will taste flat. But if you do everything in the right rhythm, you will get a very expressive salad that can be served both for dinner and on a light holiday table. It works best when the liver is still warm and the salad is assembled just before serving.
Ingredients
- chicken liver – 150 g
- soft pear – 1 pc.
- lemon juice – to taste
- lettuce leaves – a few leaves
- narsharab – 1 tbsp. l.
- salt – to taste
- freshly ground black pepper – to taste
- olive oil – for frying
What can be replaced
Preparation before the start
- Wash the lettuce leaves and dry well.
- Peel and cut the pear into thin slices.
- Immediately sprinkle the pear with lemon juice.
- Wash the liver, dry it and cut each piece in half.
How to cook (step by step)
- Prepare the base of the salad: place the dried leaves on a plate or in a wide serving bowl.
- Cut the pear into thin slices and sprinkle with lemon juice. This not only preserves the color, but also adds the necessary fresh acidity.
- Heat the olive oil well in a pan. Liver likes short, intense frying, not long simmering.
- Lay out the liver and fry it quickly over high heat, turning occasionally. It should remain a little pink inside.
- Remove the liver from the pan, add salt, pepper, pour narsharab and mix gently.
- Place the warm liver on the lettuce leaves, add the pear and serve immediately.
Why this recipe works
- Warm liver gives richness.
- Pear adds sweetness and juiciness.
- Lemon juice prevents the taste from becoming heavy, and narsharab gathers everything into a single composition.
How to understand that a dish is ready
Typical errors
Recipe options
- Serve as a warm salad for dinner.
- Make portioned serving for guests.
- Serve with dry bread separately.
Submission
- Serve immediately after assembling.
- It tastes best when the liver is still warm.
- It looks good on a wide plate where you can see the leaves, the pear, and the liver.
Storage and heating
FAQ
Can it be prepared in advance?
You can prepare all the components, but it is better to assemble the salad immediately before serving.
How to replace narsharab?
It is best to leave it, because it gives a characteristic sweet-sour depth.
What to do if the liver turned out dry?
It means she’s been on fire too long. Short and quick frying is better for this salad.
Author’s Tip
The main thing in a warm salad with liver is timing. Do not start frying the liver until the leaves, pear and serving plate are ready. Here everything is decided by a few minutes: if you do not delay, the salad turns out to be very collected and really impressive.