Salad With Chicken Liver

A friend asked me to put a recipe for chicken salad as return for a favor, but I can never do exactly as I'm told. Chicken liver is something that a lot of people have little to no experience with but can easily be used to make something special that isn't too expensive.


300g chicken liver
lettuce (amount and type up to you but enough to cover each persons plate)
150g mushrooms
2 shallots, sliced
1 apple
1dl beef or veal stock
apple cider vinegar



Clean and rinse the lettuce and place nicely on each plate.

Slice the mushrooms and fry them in butter for about 5 min then remove them from the pan.

Fry the chicken liver and shallots in the pan for 6-8 min. The liver should be juicy and slightly pink inside and the onion transparent.

Add salt and pepper to taste.

Put the mushrooms back to the pan.

Splash some vinegar over the liver, onion and mushroom then pour the stock on and let the liquid evaporate a bit.

Peel and core the apple and cut it into strips and splash some lemon juice over them so they don't turn brown.

Place the liver mix on the beds of lettuce and sprinkle the apple strips over.

Boiled Iceberg Lettuce With Bacon

This recipe might seem a bit odd but when you boil iceberg lettuce lightly it tastes a little bit like asparagus. With the bacon this makes a nice and fresh dish for when you aren't terribly hungry. This recipe works for 4 people but that's easily adjustable.


2 heads of iceberg lettuce
200g bacon
100g butter/margarine
1 1/2 liter water
2tsp salt


Clean the lettuce and quarter it so you have eight pieces.

Cut the bacon into strips and fry them crispy without any butter.

Melt the butter.

Boil the water and salt and add a little of the melted butter.

Put the lettuce in the boiling water and cook it for about 3 minutes.

Remove the lettuce from the water and drain them thoroughly.

Place two pieces of lettuce on each plate and sprinkle the crispy bacon over the top.

Serve with the warm melted butter.



Enjoy!

Parisienne Salad

You can most often find this salad in taverns and pubs in and around Paris where they usually serve it  as a starter but it works very well as a light lunch. The clove of garlic is used in what may seem like an odd way, you cut it in half and rub the inside of the salad bowl with it for just a slight hint of garlic.


200-300g mushrooms
200g boiled or smoked ham
200g Swiss cheese
4 tomatoes
1 head of iceberg lettuce
1tbl red wine vinegar
4tbl olive oil
1tsb french mustard
1/2tsb dried tarragon
1 clove of garlic (optional)
chopped parsley


Stir the mustard into the vinegar and add the oil. Then flavor it with the tarragon and some salt and pepper.

Cut the clove of garlic in half and rub the inside of the salad bowl with it.

Clean and cut the mushrooms into rough slices. Put them in the bowl and pour the dressing over them and mix carefully so you don't break the mushrooms to much. Let soak for about 20 minutes.

Slice the ham into strips that aren't too thin.

Cut the cheese into small cubes or into strips similar to the ham.

Quarter the lettuce and cut off the stem, then slice it into thin strips about 1cm thick.

Cut the tomatoes into wedges.

Mix everything except the tomatoes and parsley together in the bowl.

Decorate the finished salad with the tomato wedges and sprinkle the parsley over the top.


Enjoy!