Warm salad is fashionable. Pumpkin is the main vegetable of autumn. Pears are a wide field for experimentation. By combining these products together, you can get an amazingly delicious meal. You can find out the details of the delicious recipe below.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Salads are accepted as cold appetizers. And hearing the phrase "warm salad" to many, it seems nonsense. In reality, however, warm salads combined with fresh, sauteed or baked vegetables or fruits are a great compromise. A good option for an autumn menu is a warm liver salad with pumpkin and pears.
Ripe autumn pears produce unusually light and tasty salads. They can be used in various varieties, combined with a wide variety of products and seasoned with any sauces. It all depends only on fantasies and desires. The main thing is that the fruit is ripe and intact.
Pumpkin is the main autumn guest, which is most often used in soups, cereals or baked goods. However, this fruit is great for all kinds of salads. In addition, salads with her participation have many beneficial properties. The sweetish orange pulp contains almost the entire spectrum of vitamins and minerals necessary for the body.
Well, the liver is just created for use in salads. Its variety can be any, the main product must be properly processed before further culinary processing.
- Caloric content per 100 g - 129 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Liver - 300 g
- Pumpkin - 150 g
- Pear - 1 pc.
- Onions - 1 pc.
- Soy sauce - for dressing
- Salt to taste
- Ground black pepper - to taste and as desired
- Vegetable oil - for frying
Making Warm Liver Salad with Pumpkin and Pears
1. Wash the liver, peel off the film, cut out the vessels and cut into pieces of medium size.
2. Cut off the thick skin from the pumpkin, remove the seeds and cut into cubes or large strips. Wash the pear, remove the core and cut into slices. Peel the onion and chop into strips.
3. Heat vegetable oil in a skillet and add onion. Saute it until transparent over medium heat.
4. Place the liver in a preheated skillet and fry over medium heat until golden brown.
5. Do not overdo it for too long so that the product does not dry out. Pierce a piece of liver with a fork, if clear juice will stand out, remove it from heat, pink - fry further.
6. In another skillet in oil, fry the pumpkin until golden brown. Do not fry it for too long, because it should stay a little tight. Otherwise, if the vegetable is overcooked, the pulp will become soft and turn into a puree.
7. Next, after cooking the pumpkin, put the pear in the pan. Fry it for no more than 5 minutes. It prepares very quickly and can also become soft, which should not happen. So don't overdo it.
8. Place the fried liver pieces on a serving plate.
9. Top with fried pear slices.
10. Add the grilled pumpkin.
11. Pour soy sauce over the food and sprinkle with sesame seeds or sunflower seeds.
See also the video recipe on how to make liver salad.
