Warm salad with liver and persimmon
Cooking time:
30 minutes
Active time:
30 minutes
Complexity:
Average
Need to defrost
Very tasty and bright autumn salad. Elastic tender liver, ripe persimmon, sweet caramelized onions - a very warm combination. For salad, be sure to choose ripe, non-astringent persimmons.
See all recipes category Salad 
5
Recipe "Warm salad with liver and persimmon "
Ingredients for 6 servings
persimmon large
2 pcs.
rabbit liver
500 g
iceberg lettuce
200 g
onions
2 pcs.
sugar
2 tbsp. spoons
butter
50 g
flour
2 tbsp. spoons
pine nuts
50 g
olive oil
2 tsp
salt
pinch
freshly ground black pepper
to taste
Step 1/9
Thaw the liver in advance in the refrigerator or 40 minutes before cooking in ice water, without taking it out of the bag. Rinse and dry the liver.
Step 2/9
Peel the onion and cut into feathers.
Step 3/9
Melt the butter and sugar in the pan. Add the onion and fry over a low heat for 15-20 minutes, stirring.
Step 4/9
Fry until the onions are brown, sweet and slightly crisp.
Step 5/9
Roll the liver in a mixture of flour with salt and pepper and fry in vegetable oil over medium heat for 5 minutes until golden brown. Then cover and hold for another 5 minutes.
Step 6/9
It is important not to dry out the liver so that it remains juicy and slightly pinkish inside.
Step 7/9
Cut one persimmon into slices, punch the second in a blender until evenly mashed.
Step 8/9
Assemble the salad: Put the onion and liver, persimmon wedges and persimmon sauce on the iceberg leaf pillow.
Step 9/9
Sprinkle with pine nuts and pepper.
Ingredients for 6 servings
persimmon large
2 pcs.
rabbit liver
500 g
iceberg lettuce
200 g
onions
2 pcs.
sugar
2 tbsp. spoons
butter
50 g
flour
2 tbsp. spoons
pine nuts
50 g
olive oil
2 tsp
salt
pinch
freshly ground black pepper
to taste
Nutritional value per 100 g
Calories
199 kcal
Proteins
11 g
Fats
10 g
Carbohydrates
15 g
Saturated fat
3 g
Dietary fiber
2 g
Added sugar
4 g
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