Black Salsify with Roasted Liver and Chestnuts

For salsify with roasted liver and chestnuts, wash the liver in , pat dry and soak in milk for about 2 hours. After this time, quickly peel the salsify under running water and cut into small pieces. This looks especially nice if you cut the pieces at a slight angle.

Heat olive oil in a pan and fry the salsify in it until soft. Season with salt. Roughly chop the chestnuts, add them and let them get warm.

Remove the liver from the milk, pat dry, portion and fry in a little olive oil.

Mix the water, salt, sugar, vinegar, mustard and oil to make a mariande.

Arrange the salsify with the lettuce on a plate, pour the marinade over it and put the liver pieces on top.

Preparation Tip:

If you want to make the dish extra fine, why not use duck liver!

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