Summary

Ingredients

• 500 g turkey liver, frozen or fresh
• 2 large tomato (s), sliced
• 2 medium onion (s)
• 500 g mushrooms, brown
• 1 bunch sage or basil, fresh
• 1 ciabatta, long
• 1 lollo rosso or other salad your choice
• salt and pepper
• Oil (rapeseed oil)

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Instructions

1. Cut the ciabatta into small thin slices. Also cut the liver into pieces of the same size. Peel the onions and cut into rings. Clean the mushrooms and cut into thick slices or halve. Pluck the sage leaves or the basil leaves, wash and spin dry in a salad spinner. Wash and slice tomatoes. Then wash the Lollo Rosso, spin dry and arrange loosely on a platter.
2. Put the individual parts one after the other on long wooden skewers. It is best to start with the bread and then the liver etc., alternating until all the skewers are ready. I had made about 10-12 skewers. Then drizzle with oil, pepper and place in the hot pan or on the hot grill.
3. Only add salt to the skewers after roasting and keep them warm in the oven (then in a roasting pan with red wine - if it is not grilled but roasted).
4. Then arrange the skewers nicely on the salad and drizzle with a salad dressing of your choice. Serve immediately.