Salad with chicken liver and tomatoes nuts and pomegranate

Fast and delicious, in Georgian traditions! The Georgian salad has tender liver, juicy tomatoes, the sweetness of ripe pomegranate with a slight piquancy. And of course, nuts, as a traditional addition to most Georgian dishes. This combination gives a bright, special taste. And cooking is very simple!

Julia

The author of the recipe

Salad with chicken liver and tomatoes, nuts and pomegranate

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Composition / ingredients

servings:

Chicken liver

400

Tomatoes (average)

Onion (red)

Garlic

Wheat flour

Vegetable oil

1.5

Olive oil

1.5

Parsley

Walnuts

Garnet (grains)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 41 % 12 g

Carbohydrates 17 % 5 g

173 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a salad with chicken liver and tomatoes in Georgian? Prepare the necessary products. If the chicken liver is frozen, defrost it at room temperature or in the refrigerator. Parsley can be replaced with cilantro.
Step 2:
Clean the chicken liver from streaks, fatty inclusions and possible blood clots. This must be done so that the finished liver does not taste bitter. Wash the liver, dry it thoroughly with paper towels.
Step 3:
Sprinkle the liver with flour, mix.
Step 4:
Heat vegetable oil in a frying pan over medium heat. It is not necessary to heat the pan too much so that the liver does not burn. Put the breaded liver in a frying pan. The size of the pan should be sufficient for the liver to fit in one layer. Fry the liver on medium heat on one side for 3 minutes.
Step 5:
Then flip the liver to the other side and fry for about 3 more minutes, stirring. Do not cook the liver for a long time so that it does not become dry and stiff. As soon as the pieces completely change their color, remove the pan from the stove. Transfer the finished liver to a separate bowl and cool.
Step 6:
Peel the garlic, pass it through a press or grate it on a fine grater.
Step 7:
Wash the parsley, dry it, remove the large, thick stems. Finely chop the greens.
Step 8:
Chop walnuts into fine crumbs.
Step 9:
Peel and wash the red onion. Cut the onion into thin half rings.
Step 10:
Wash the tomatoes, dry them. Cut the tomatoes into medium slices. Choose ripe tomatoes, but dense, so that when sliced they do not lose their shape.
Step 11:
In a convenient bowl, combine all the prepared foods: cooled liver, tomatoes, onions, herbs, garlic. Add ground black pepper, salt, walnuts. Season the salad with olive oil, mix gently. Let the salad stand for 10 minutes.
Step 12:
Before serving, sprinkle the salad with pomegranate seeds. Enjoy your meal!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.