Salad Plate with Spinach, Apple, and Chicken Livers

Quickly prepared, healthy, and incredibly delicious, this dish will impress even the biggest foodies. The secret to its success lies in the exceptional combination of tender roasted livers, crisp apple, delicate spinach leaves, and flavorful toasted hazelnuts.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Spinach, raw

  • 0.5 piece Apple, fresh

  • 3 spoons Juice, lemon

  • 2 spoons Oil, vegetable oil, canola

  • 1 handful Nuts, hazelnuts

  • 400 g Meat, chicken, liver

  • pieces Salt, table

Steps

  1. Clean the spinach and arugula leaves, wash them, and dry them thoroughly. Clean the apple, wash it, and slice it thinly, then cut into narrow sticks. Roughly chop the toasted hazelnuts.

  2. Rinse the chicken livers under running water and dry them well with paper towels. Remove any membranes if necessary, then cut each piece into bite-sized chunks and skewer them onto wooden sticks. Heat oil in a pan and roast the skewers for 5 to 6 minutes until the livers are browned on the outside but still slightly pink inside. Season them while cooking and turn them carefully to ensure even browning on all sides. Transfer the roasted skewers to a plate.

  3. On the plates where you will serve the dish, first arrange the salad leaves and scatter the apple sticks over them. Season the salad to taste, and finally sprinkle the chopped hazelnuts on top. Add the skewers with chicken livers and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 129.88 kcal
  • Fat: 8.05 g
    • Saturated Fat: 0.85 g
  • Carbohydrates: 3.05 g
    • Sugars: 1.1 g
  • Protein: 9.27 g
  • Fiber: 1.22 g

Advice

Cleaned livers can be soaked in milk for a few hours to enhance their color and flavor. Always fry livers at a high temperature so they sear immediately, remaining soft and juicy inside.