Chicken liver acts as the main ingredient in many recipes: appetizers, pâtés, and salads. Thanks to its bright taste, it adds zest to the taste palette of any dish. In addition to its taste, this by-product is also valued for its high iron content, which is necessary for maintaining the health of the body. Therefore, it is very important to add this product to your daily diet. For example, try to prepare a salad with liver, cucumbers, and carrots – an ideal option for a light but hearty dinner or an addition to the main dishes.
Ingredients:
- Chicken liver – 500 g
- Carrot – 3 pcs.
- Onion – 2 pcs.
- Salted cucumbers – 2 pcs.
- Vegetable oil – 4 tablespoons
- Greens – to taste
For refueling:
- Mayonnaise – 2 tablespoons
- Sour cream – 2 tablespoons
- Grain mustard – 1 teaspoon
- Garlic – to taste
- Ground black pepper – to taste
- Salt – to taste
Directions:
- Clean the liver, rinse with cool water. Cut into small slices about 1 cm thick.
- In a pan, heat 2 tbsp. vegetable oil. Put the chopped liver, salt, and pepper. Fry until brown on both sides until ready (10-15 minutes). Put the cooked liver on a plate lined with paper towels to get rid of excess oil. Let the liver cool, and then cut it into strips.
- Peel the carrot and cut it into thin strips or grate it on a Korean carrot grater. Peel the onion and cut it into thin strips. Als,o cut pickles.
- Heat the remaining oil in a pan. Put chopped onions and carrots, fry, stirring occasionally, over low heat until soft. Let cool.
- For dressing, mix mayonnaise with sour cream and grainy mustard in a deep bowl. Peel the Garlic and pass it through a press. Add to the dressing. Pepper and mix. Taste the dressing and, if necessary, add salt to taste.
- Put the chopped liver, pickled cucumbers and fried onions, and carrots in a deep bowl. Add the dressing and mix gently. Put the finished salad in the refrigerator for 2-3 hours, and then serve, garnished with fresh greens.
- Bon appétit!