Composition / ingredients
Cooking method
Before you start cooking the main ingredients of the salad, I advise you to first do the dressing so that it is a little infused. To do this, in a small container, mix olive oil with honey and mustard, season with salt and a mixture of peppers to taste. Set aside to stand for a while.
Now you need to marinate one of the main components of the salad - the liver: put it in a bowl, pour the necessary amount of sauce. Send it to stand for a while (20-30 minutes).
The next step is to peel the peel with a sharp knife and carefully cut into mango cubes. Cashews should be lightly fried in a dry frying pan or held in the oven for a couple of minutes. Tear the washed and dried lettuce leaves or cut them in random order and put them on plates.
Fry the pickled liver in a preheated frying pan with olive oil until tender.
Put the finished liver in plates on lettuce leaves, season with generously prepared sauce and serve immediately.
Buon appetito!
Caloric content of the products possible in the dish
- Honey - 400 kcal/100g
- Soy sauce - 51 kcal/100g
- Mango - 67 kcal/100g
- Cashews - 561 kcal/100g
- Leafy salad - 14 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
- Dijon mustard - 143 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
- Goose liver - 412 kcal/100g
