Mushroom Potato Salad with Chicken Liver

Ingredients

• 300 g peeled potatoes
• 400 g mixed mushrooms (e.g., porcini, brown caps, button mushrooms, chestnuts)
• 150 g mixed salad greens (iceberg lettuce, arugula, radicchio)
• 500 g chicken liver (pre‑cooked)
• 10 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 6 tbsp flour
• 0.5 tsp freshly chopped rosemary
• 0.5 tsp freshly chopped thyme
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Clean the mushrooms, wipe them dry, and cut into small pieces if desired. Peel the garlic and finely chop it. Wash, clean, pat dry, and tear the salad leaves.

2. 2.

   Wash the liver, pat dry, remove any excess membranes and skin, and cut into 2 cm thick strips.

3. 3.

   Heat 2 tbsp oil in a pan and fry the potato slices on both sides until golden yellow, seasoning with salt. In another pan heat 2 tbsp oil, season the liver with pepper, dust with flour, tap off excess, and sear both sides in the oil. Remove, let rest briefly, then season with salt. Sauté the mushrooms in the remaining oil, add garlic, and season with rosemary, thyme, salt, and pepper.

4. 4.

   Arrange the liver with potatoes, mushrooms, and salad on a plate and drizzle with a vinaigrette made of vinegar, 4 tbsp olive oil, salt, and pepper to taste.