Herb Salad with Chicken Liver

Ingredients

• mixed leaf lettuce
• mixed meadow herbs (e.g., dandelion, yarrow, watercress)
• herbs (e.g., lovage, parsley, sage, oregano)
• 3 Carrots
• 100 ml vegetable stock
• 6 shallots
• 3 tbsp olive oil
• 6 whole chicken livers
• juice of one lime
• 1 tbsp lemon zest
• butter
• a pinch sugar
• nut oil
• balsamic vinegar
• vanilla sugar (for marinating)
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meadow herbs and leaf lettuce, dry thoroughly, and tear into bite‑sized pieces. Peel the carrots and then use a vegetable peeler to create fine ribbons.

2. 2.

   Heat olive oil in a pan. Briefly sauté the carrot ribbons. Deglaze with vegetable stock. Add salt, pepper, and sugar; simmer over medium heat. Finish cooking with 1/2 tsp butter until the ribbons are tender.

3. 3.

   Remove skins and tendons from the chicken livers and season with pepper. Finely chop the herbs and peeled shallots and add them to the livers. Let rest for 10 minutes.

4. 4.

   Heat 1 tbsp butter and brown the livers on all sides in the pan. Cover and let rest for 2–3 minutes. Drizzle with lime juice and sprinkle with lemon zest. Rest again briefly.

5. 5.

   Whisk together 4 tbsp nut oil, 2 tbsp balsamic vinegar, salt, vanilla sugar, and pepper to make a vinaigrette.

6. 6.

   Arrange the leaf lettuce on a large plate alongside carrot ribbons and meadow herbs. Drizzle with the vinaigrette and top with warm chicken livers before serving.