Salad of liver


  • 500 g chicken liver,
  • 1 onion,
  • 200 g of pears,
  • 100 g raspberries (frozen or jam)
  • 50 g pine nuts,
  • 1 clove of garlic,
  • greens (lettuce, arugula, parsley, green onions),
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar,
  • ground black pepper, to taste
  • salt to taste.


  1. Chicken liver clean, wash, Obasi and cut into large chunks.
  2. Onions finely cut. Grind green onions and parsley. Garlic pass through the frog. Pears cleanse from serdtsevina and cut thin slices.
  3. , Saut? onion in hot olive oil and fry on slow fire under a cover for 5 minutes. Then add chicken liver and fry on all sides until cooked 5 minutes. At the end add the garlic, salt, pepper and fry another couple of minutes.
  4. Serve on a platter with lettuce and arugula, beautifully laid out on top of slices of pears, and chicken liver. Sprinkle liver wine vinegar, fields, raspberry syrup and raspberries laid out.
  5. Sprinkle the salad with the liver chopped greens, pine nuts and serve warm on the table.