Gaby
Ingredients:
1 bunch of salad greens or mixed greens
500 g chicken liver (about 1.1 lbs)
50 g butter (about 3.5 tbsp)
1.5 – 2 tbsp oil (olive or corn)
1 medium onion
2 tbsp brown sugar
3-4 tbsp balsamic vinegar
20-30 g Parmesan cheese (about 0.7 – 1 oz)
Salt and pepper to taste
Clean the liver by removing any white membranes, rinse it, and cut it into relatively uniform small pieces.
Quarter the onion and chop it finely.
Wash, dry, and tear the salad leaves into bite-sized pieces.
In a skillet, heat the oil (I used equal parts olive and corn oil) along with 25 g of butter (about 1.5 tbsp).
Sauté the liver over medium heat for about 2 minutes on each side. Season with salt and pepper.
Transfer the cooked liver to a separate plate, keeping it warm if possible.
In the same skillet, add another 25 g of butter, melt it, and add the chopped onion.
Once the onion softens, sprinkle it with sugar and stir until the sugar completely dissolves.
Pour in the balsamic vinegar.
Bring to a boil, let it simmer for about 1 minute, and then add the sautéed liver along with any juices that have collected on the plate.
Gently mix and heat everything together for another 1-2 minutes.
On a plate or serving dish, create a bed of salad leaves.
Place the liver along with the sauce on top of the salad leaves.
Drizzle any remaining sauce from the skillet over the dish.
Using a vegetable peeler, shave thin flakes of Parmesan cheese over the salad.
Serve warm.
