Gizzard Salad

1. 1

   Peel potatoes and cut into cubes.

2. 2

   Cook potatoes in plenty of boiling water for about 8 minutes.

3. 3

   Drain well.

4. 4

   Heat gizzard fat in a pan and saute potatoes until knife-tender.

5. 5

   Cut gizzards into slices and heat in microwave just until warm, the cover and set aside.

6. 6

   Place warm potatoes at the bottom of serving dish, add mesclun leaves and top with gizzards and almonds.

7. 7

   Drizzle with a bit of raspberry vinegar and olive oil.

8. 8

   Garnish with dehydrated, fried onion.

9. 9

   Serve immediately.

No additional tips available.