Salad with liver and pear
Composition / ingredients
4
servings:
Cooking method
Rinse the chicken liver, remove all films and veins. Cut into serving slices and dry on a paper towel.
Peel the pears and cut them into medium–thick slices, cherry tomatoes - in half. Add honey to the soy sauce and stir.
Heat the oil well in a frying pan. Mix the liver with the basil. Roll the pieces of liver in flour and fry them quickly over medium heat until golden brown.
Put the slices of pears and tomatoes in a deep salad bowl. Add the liver and pour soy sauce with honey. Mix gently without damaging the slices. Serve immediately.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Honey - 400 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken liver - 140 kcal/100g
