How To Cook Dandelion Salad With Chicken Liver And Boiled Eggs - Recipe
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Dandelion salad with chicken liver and boiled eggs". Delicious recipe.
Required products :
300 grams of chicken liver
2 eggs
30 dandelion leaves
300 grams of white bread
3 tablespoons oil
1 teaspoon lemon juice
green onions and dill to taste
black peppercorns
Method of preparation :
It is better to use young dandelion leaves, as the older ones have a bitter taste. It can be removed by washing the leaves, then immersing them in cold salted water to stand in while you prepare the rest of the salad.
Boil the liver for 10 minutes and let cool. Boil the eggs as well, peel them and cut them into 4 parts.
Cut the bread into small cubes and fry in oil until golden. Remove them on paper to absorb excess fat.
Mix the lemon juice with the oil, add salt, freshly ground black pepper to taste and finely chopped dill.
Put a few whole dandelion leaves on the bottom of a plate.
On them - the boiled chicken livers, which you have previously cut into thin strips, follow the croutons.
Then the eggs, chopped dandelion leaves, chopped green onions.
Season the salad with the sauce you made earlier. Stir and serve immediately until the rusks are soft.
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