Salade Lyonnaise with Chicken Livers

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 200 g chicken livers with salt and fry in 1 tbsp olive oil for 4 minutes until browned on the outside but still pink inside. Poach 2 eggs for 3 minutes.

   4:003:00
2. 2

   For the vinaigrette, whisk together 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 1 tbsp olive oil and 1 chopped shallot.

3. 3

   Toss 120 g salad leaves with the vinaigrette and arrange on two plates.

4. 4

   Scatter the warm livers over the top and finish each plate with 1 poached egg.