Description
I confess, I love sweet peppers. Eating it and eating fresh. But my family requires diversity. So today I made a very simple and hearty salad with roasted peppers and chicken liver. It can be served both warm and cold-always delicious.
Ingredients
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Pepper
1 piece
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Chicken liver
300 g
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Cabbage Chinese
6 piece
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Leeks
0.333 piece
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Mustard
1 tsp
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Soy sauce
2 Tbsp
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Lemon juice
2 Tbsp
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Bread
3 slice
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Olive oil
2 Tbsp
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Ginger
1 piece
Cooking
The salad can be cooked with Savoy cabbage. Cabbage leaves hold a few minutes in boiling water
The pepper in the hot oven and bake until brown Bochkov.
White bread cut into cubes and dry in the same oven. At the request of the crackers before baking, you can salt them, sprinkle the dry seasonings and drizzle with oil.
Chicken liver fry (on a dry non-stick pan).
Lettuce wash, dry and mangled small pieces.
Meanwhile, make the sauce. Lemon juice, olive oil, soy sauce, mustard and white part of the leek mix. You can pepper and add grated ginger root and chili pepper to taste.
Pepper remove from the oven, put in foil or under a lid. Remove the peel. Cut into stripes.
Pechenocna mix with the sauce and allow to stand for a few minutes.
Mix all salad ingredients and sauce, leaving aside only sharky. Sprinkle crackers each in a bowl or put them next to the salad.
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