Colorful Salad with Fried Turkey Liver
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head oak leaf lettuce, torn apart
- 500 g turkey liver
- 6 cherry tomato (s), quartered
- 1 bell pepper (pointed pepper), yellow, cut into strips
- 12 slices cucumber (s), sliced
- 1 carrot (s), finely sliced
- 3 tablespoon olive oil, extra virgin
- 1 tablespoon vinegar
- 1 teaspoon mustard (Dijon)
- 1 tablespoon white wine
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 1 pinch (s) black pepper, ground
- 1 tablespoon butter
- 3 tablespoon sunflower seeds, roasted
Print Recipe
Pin Recipe Instructions
- Clean the turkey livers, cut them to size, pepper and fry them in the butter until crispy, then add salt and keep them warm.
- In the meantime, prepare a spicy dressing from olive oil, vinegar, white wine and the spices. Turn the oak leaf salad in the dressing. Arrange a decorative salad plate on a large plate with the remaining salad ingredients. Sprinkle with the roasted sunflower seeds and finally serve the turkey livers on top.
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