Beef liver salad with carrots. Salad "Liver"

Liver and carrot salad A very simple and affordable dish that can be prepared for both a family dinner and a holiday table. You can include the simplest ingredients in the recipe and the dish will turn out not only tasty, but also healthy.

You can prepare a salad from chicken, beef liver, as well as from cod or pollock liver. We will provide you with several simple recipes preparing liver salad with carrots, and you choose the most delicious and healthy one for yourself. Although, all the recipes are original and tried. Try it too, you won’t regret it.

Liver salad with carrots and corn

Required ingredients:

chicken liver – 400 g;
carrots – 1 pc.;
canned corn - 1 can;
onions – 1 pc.;
egg – 3 pcs.;
fresh herbs – 1 bunch;
vegetable oil – 50 ml;
mayonnaise – 150 g;
salt - to taste.

Cooking process:

First, prepare the ingredients. Peel the onions, rinse and cut into small cubes. Pour a little vegetable oil into the frying pan and fry the onion until tender. Next, peel the carrots, rinse and grate. Add the carrots and onions to the pan and simmer for another five minutes.
Chicken liver must be thoroughly washed and cut into pieces. Add the liver to the prepared vegetables in the pan and fry until fully cooked. At the end, add salt and spices if desired.
Cool the finished liver with vegetables and transfer to a deep glass salad bowl. Boil the eggs, peel and cut into medium squares. Add to liver. Open the corn, drain the liquid and place in a salad bowl.
Season the salad with mayonnaise and taste it, add salt. Chop the greens and add to the liver salad. Stir, form beautifully and serve the liver salad with carrots and corn on the table. Read more:

Tender liver salad with carrots

Required ingredients:

cod liver – 200 g;
carrots – 1 pc.;
cheese – 100 g;
eggs – 2 pcs.;
onions – 1 pc.;
mayonnaise – 150 g;
salt - to taste.

Cooking process:

Let's prepare the ingredients. Open the jar of liver, drain the liquid and mash the liver with a fork. Boil the eggs, cool by placing them in cold water, peel and grate. Onions and carrots, peel and cut the onion into small cubes, and grate the carrots. Also grate hard cheese.
Now place a layer of carrots evenly on a flat dish and a layer of eggs on top. Next, add a layer of chopped liver and onions. Sprinkle with cheese and spread generously with mayonnaise.
Refrigerate the tender liver salad with carrots for at least two hours. When the time is up, decorate the salad and serve.

Hearty liver salad with carrots

Required ingredients:

beef liver – 300 g;
carrots – 2 pcs.;
hard cheese – 200 g;
onions – 2 pcs.;
egg – 4 pcs.;
mayonnaise - to taste;
ground black pepper - to taste;
salt - to taste;
greens - for decoration.

Cooking process:

Boil the carrots and grate them. Boil the eggs and place them in cold water to cool. Grate the whites separately and the yolks separately. Place the liver in a saucepan, cover with water and boil until tender, adding a little salt to the water. Grind the liver in a blender.
Divide the prepared products into two equal parts and lay out the salad in even layers. Lay out the liver layer first and apply the mayonnaise mesh. Distribute chopped onions on top and sprinkle with vinegar if desired.
Next comes the carrot layer and the mayonnaise mesh. Next is a layer of grated cheese and mayonnaise again. On top we distribute a layer of proteins and again a mayonnaise mesh. Then lay out the yolks and mayonnaise.
Now repeat the layers in the same order. We decorate the salad beautifully, let it soak a little and serve.

Bon appetit.

Chicken liver salad with onions and carrots

Very easy to prepare, quite filling, but crazy delicious salad made from chicken liver you will definitely like it! I often make this salad for dinner, my husband especially likes it. Simple products that any housewife can find. And this salad is quite suitable for a holiday table!

Products:

chicken liver - 400 g
onions - 3 pcs
carrots - 2-3 pcs
pickled cucumbers – 3 pcs.
canned peas - 0.5 ban.
mayonnaise - 200 g
salt, ground black pepper - to taste
vegetable oil - 2-3 tbsp.

Step-by-step recipe instructions for Chicken liver salad with onions and carrots:

Wash the chicken liver well and drain the water. Place in a deep saucepan, add water and put on fire. When the water boils, remove the foam, add salt to the broth, and reduce the heat. Cook the liver for 15-20 minutes. Cool the finished liver and cut into strips. Place in a deep bowl.
Peel the pickled cucumbers, cut into long strips and add to the chicken liver. Mix.
Peel and wash the onions and carrots. Cut the onion into thin half rings, grate the carrots on a coarse grater or a Korean carrot grater (can be cut into thin cubes). Place in a frying pan with vegetable oil.
Fry, stirring constantly, over low heat until the vegetables are soft (7 minutes). Let cool.
Add the cooled onions and carrots to the salad. Mix everything well.
Add canned green peas to the salad. Salt and sprinkle with ground black pepper.
Season the salad with mayonnaise. Mix carefully. Place the salad in the refrigerator for 30 minutes. Place in a salad bowl, decorate and serve!

Bon appetit!

Liver salad with carrots and eggs

Ingredients

500 g liver
3 medium sized carrots
3 hard-boiled eggs
1 head onions
100 grams of hard cheese
mayonnaise.

Method of preparation “Liver salad with carrots and eggs”

Boil the liver until tender, cool, and grate on a fine grater.
Chop the onion, fry in a small amount of vegetable oil until golden brown, cool.
Peel the eggs and grate them on a medium grater.
Boil the carrots until soft, cool, peel, and grate on a fine grater.
Grate the cheese on a fine grater.

Layer the salad on a plate:

Mix half the grated liver and half the grated eggs.
Mayonnaise.
Carrot.
Fried onions.
Grease with mayonnaise.
The second half of grated eggs.
The second half of the grated liver.
Thin layer of mayonnaise.
Grated cheese.
Garnish with fresh herbs if desired and to your taste.

Place the salad in the refrigerator for 1 hour.
Liver salad with carrots and eggs is ready.

Bon appetit!

Layered salad with liver and carrots

Today I want to offer a recipe for a surprisingly tender liver salad. The salad will be especially tasty after it has been left for several hours (in general, like any puff salad).

Compound:

liver (I took chicken): 400 g.
eggs: 4 pcs.
carrots: 2 pcs.
onions: 2 pcs.
peas: 1 jar
mayonnaise

Preparation:

Boil the liver until tender (I cook chicken liver for 10-15 minutes after boiling in salted water). Cool and grate. Boil carrots and eggs and cool, grate separately. Finely chop the onion and sauté in oil.
Place in layers in a deep salad bowl:

Half a liver. Grease with mayonnaise.
Boiled carrots. Grease with mayonnaise.
Egg whites.
Fried onions.
Peas (liquid must be drained). Grease with mayonnaise.
The remaining liver.
Grease with mayonnaise and sprinkle with grated yolk.

I decorated the salad with “flowers” of halves of olives and green peas.

Chicken liver salad with carrots and beans

Today we will prepare chicken liver salad. In general, my family doesn’t really like liver, but knowing how healthy it is, I can’t completely exclude it from my diet. And I often make this liver salad with carrots for the holidays. It turns out very tasty!

Not everyone succeeds in preparing liver deliciously. You need to know some cooking features.

You will need:

Chicken liver and heart - 0.5 kg.
carrots - 2 pcs.
onions - 3 pcs.
canned beans in tomato sauce - 1 can
eggs -4- pcs.
vegetable oil
ground black pepper
mayonnaise.

How to cook Chicken liver salad with carrots and beans:

I buy chicken livers along with hearts. They are sold in sets. But if you don’t have that, simply chicken liver will do.
To begin with, the chicken livers and hearts must be washed and cut into small pieces.
Pour vegetable oil into a frying pan and heat it well. To make the liver juicy, you need to start frying it in a very hot frying pan. A fried crust forms on top, which prevents the juice from leaking out. Then reduce the heat and fry until done. As soon as the color of the liver changes, it’s ready. Salt and pepper.
Chop the onion finely. Fry until golden brown. Peel the carrots and grate on a coarse grater. Fry in a frying pan.
Boil eggs, chop finely. One egg can be left to decorate the salad.
In a bowl, mix fried liver and hearts, fried carrots and onions, and eggs. Add beans (leaving a few in the jar for decoration), season with mayonnaise.
Place the finished chicken liver salad in a salad bowl. Top with remaining beans. Make petals from the egg whites, and part of the yolk is the center of the flower. This is such a wonderful liver salad with carrots.

If you also don’t like to eat liver, try this option, I’m sure you’ll like the salad with chicken liver.

Bon appetit!

Salad with pork liver and carrots

Liver salad with pickled cucumber and carrots is incredibly tasty and easy to prepare. It is prepared from inexpensive ingredients, but the taste will pleasantly surprise you. Therefore, be sure to prepare it for the holiday.

Ingredients:

Pork liver – 300 g
Pickled cucumber – 2 pcs.
Carrots – 2 pcs.
Onion – 1 pc.
Sunflower oil
Salt, pepper
Mayonnaise

How to prepare a holiday salad with liver and carrots:

Take the pork liver, put it in water and put it on the fire to cook until done.
Cut the onion into cubes.
Grate the carrots on a Korean grater.
Fry the onion and carrots in sunflower oil.
Cucumbers must be cut into strips and fried in a frying pan to evaporate excess liquid.
Grate the boiled liver on a coarse grater.
Mix all the ingredients in one cup, add salt, pepper, season with mayonnaise and serve on the festive table.

Very tasty and simple recipe. Bon appetit!

Korean-style salad with liver and carrots

Delicious and very filling salad with liver and carrots in Korean. It's very easy to prepare and interesting. Even if you are new to cooking, you can easily cope with this task by preparing a delicious salad for dinner.

It is better to use chicken liver for salad; it is more tender and soft, and it is also faster to cook than pork or beef. But, if you wish, you can use any liver, the main thing is to soak it well in milk before frying so that it is softer.

To prepare, take:

Korean carrots – 350 g
Liver – 400 g
Mushrooms – 400 g
Onion - a little
Milk – a little
Salt and pepper
Mayonnaise – for dressing

How to cook:

Wash the liver, place it on a board, cut off all the membranes and cut into small pieces. Place in a plate and soak in a little milk to soften it.
While it is soaking, peel and cut the onion into half rings .
Heat a frying pan with oil and fry lightly until golden brown. Place the liver to fry, add salt and pepper to taste. Fry for 8 minutes, no longer is necessary, otherwise the liver will become tough.
Peel the mushrooms from films, rinse, cut into small pieces, and fry in a separate frying pan with oil, do not forget to add salt and pepper. Mix fried mushrooms with liver and onions, let cool.
As soon as it cools down, add Korean carrots, season with mayonnaise, and you can put them in a salad bowl. If desired, the salad can be decorated with fresh herbs and served.

Liver salad with carrots

Liver is of great benefit to our health. Quite nutritious, high in calories, and also very useful product, so doctors recommend including it in your diet at least once a week. The liver is also rich in many minerals: calcium, phosphorus, sodium, magnesium, zinc. And beef also contains essential amino acids, which serves as a good preventive measure for diseases of the musculoskeletal system. In addition, heparin contained in the liver will have a beneficial effect on the functioning of the heart, normalizes blood clotting and prevents vascular thrombosis.

For the liver salad with carrots, prepare:

400-450 g beef liver;
small onion;
1 pickled cucumber;
1 fresh cucumber;
4 boiled eggs;
200 g Korean carrots;
a bunch of green onions;
6 cloves of garlic;
mayonnaise;
salt, spices.

Liver salad with carrots can be classified as hearty homemade salads. In addition, it does not take long to prepare, and the ingredients required are inexpensive and very ordinary. It is advisable to use unfrozen liver for this dish.

Let's prepare a salad with liver and carrots:

Peel and finely chop the onion. We wash the carrots, peel them and grate them coarsely. Onions and carrots are overcooked in a small amount of oil.
The liver is soaked in cold water and boiled for 20-25 minutes. Remove from the water and let cool. The film is removed from the cooled liver, cut into small strips and placed on a plate.
Garlic is crushed through a garlic press directly onto the grated liver and mayonnaise is added. This mass mixes well.
Take a salad bowl with a flat bottom and lay out the first layer of liver with garlic and mayonnaise, the second layer of salad with liver will be fried, slightly cooled vegetables.
Lightly grease this layer with mayonnaise. Salty and fresh cucumbers cut into bars and laid out on top of the vegetables, mayonnaise is applied. The next layer in the liver salad is Korean carrots. Boiled eggs are peeled and coarsely grated.
Spread on top of the carrots, add a little salt and generously grease with mayonnaise. The top layer is crushed with finely chopped green onions. It is advisable to refrigerate this dish for a couple of hours for soaking.
This liver salad can also be called Ermak or Belarusian, in honor of the country where it was invented. But now this food has become popular in other countries.

Liver puff salad

Ingredients:

500 g liver,
5 onions,
300 g Korean carrots,
4 eggs,
200 g hard cheese,
mayonnaise, preferably in bags.

Cooking method:

Boil the liver until tender, fry the onion until golden brown, chop the carrots, and boil the eggs.

Then onto the dish:

1st layer: three livers on a coarse grater, salt, grease generously with maynes.

2nd layer of fried onion - no need to grease it.

3rd layer Korean carrots - grease with mayonnaise.

4th layer grated eggs - grease with mayonnaise.

5th layer grated cheese.

The liver salad should stand in the refrigerator for 3 hours.

Calories: Not specified
Cooking time: Not specified

We are used to preparing delicious salads from chicken, ham or seafood. But it turns out that offal can be used to prepare equally tasty and sometimes very healthy dishes. For example, here is a salad with beef liver and carrots. In addition to the main products, it also contains onions and eggs. All products are dietary and healthy. The liver and chicken eggs for the salad need to be boiled, the onions lightly sautéed, and the carrots will be placed in the salad raw. This will give the salad a bright sweet taste and aroma. You can dress the salad with mayonnaise or sour cream.

To dress a salad of beef liver and carrots, you can prepare a sauce of sour cream and herbs. To do this, combine sour cream with yogurt or kefir and beat with a mixer. Separately, we wash and cut very finely a large bunch of our favorite greens, and don’t forget about garlic and lemon juice. Mix the whipped cream mixture with herbs, garlic and lemon juice, add seasonings to taste and season the salad.
You can use any liver for the salad - pork, beef or even chicken. The main thing is that it is fresh and of high quality. A good liver has bright, shiny skin and smells of a pleasant sweetish aroma. When you press on it, the depression from pressing disappears very quickly, because fresh liver fibers are quite elastic and elastic. Try not to buy a large liver. Of course, beef liver is larger than pork liver, but keep in mind that the larger the liver, the older the animal was. And this will definitely affect her taste.
To get rid of excess bitterness and hardness, before cooking the liver, you need to soak it in water or milk. And only then either fry it or, as in our case, boil it.
Beef liver should be cooked carefully, at a low simmer for about 35-40 minutes. The water needs to be salted and seasoned with spices.
This original salad can be safely served at the holiday table. Place it in small portion bowls, or it will be no less beautiful and interesting if you fill tartlets made of puff pastry or shortcrust pastry with it.

So, how to prepare beef liver salad with carrots

Ingredients:
- beef liver – 0.5 kg,
- chicken eggs - 3 pcs.,
- carrot root - 200 g,
- onion - 150 g,
- salt,
- mayonnaise,
- vegetable oil.

Step by step recipe with photo:

Boil the washed and soaked beef liver in salted water for about 35-40 minutes.

Cool it and grind it in a meat grinder.
Boil chicken eggs hard, cool them in cold water. And then we clean it and also pass it through a meat grinder.

Finely chop the peeled onion turnip and fry it a little in a frying pan.

Grate the peeled raw carrots using a food processor or grater.

Liver salad is a very satisfying dish for the whole family. And such salads are also suitable for a festive table. I would also like to say that pork liver is rich in B vitamins, vitamin C and H. It contains essential microelements such as iron, iodine, manganese and zinc. Therefore, it is recommended to eat liver in case of iron deficiency in the body and anemia. It is unlikely that anyone will want to eat liver alone, as it has a dry taste. But in a salad, due to the dressing and the addition of vegetables, the result is an excellent dish. We suggest preparing a salad with liver and carrots.

Salad with liver and carrots with egg

The liver should be simmered in water over low heat for approximately 1 hour. To cool, you need to transfer it to a bowl; you cannot leave it in the broth. Since the dish includes carrots, we also boil the vegetable in advance. When all the ingredients have cooled down after cooking, you can prepare the omelette. Of course, you can add boiled eggs if you wish if you can’t eat fried foods.
We make the dressing for such a hearty salad from sour cream or yogurt; you can use mayonnaise if you don’t want to prepare the sauce yourself. A delicious liver salad is dressed after the chopped cooled omelet is added to it. The appetizer can be served immediately, or put in the refrigerator if made before a meal.

how to cook pork liver salad with omelette

Ingredients:

pork liver – 250 g,
carrots – 1 pc.,
garlic – 1 tooth,
unsweetened yogurt 2-3 tbsp,
chicken egg – 2 pcs.,
wheat flour – 1 tbsp.,
vegetable oil – 10 ml,
ground black pepper - to taste,
salt - to taste.

Cooking process:

Peel the carrots; they can be easily removed with a knife from the cooled vegetable. We rinse the root vegetable with water, as small fibers from the skin remain. Then cut the carrots into small pieces.

Cut the liver into strips or oblong pieces of any size.

Beat the chicken egg with a mixer. Salt and pepper it, and then add flour. To ensure that there are no foreign particles in the omelette, it is advisable to sift the flour before starting cooking.

First heat the vegetable oil in a frying pan; either sunflower or olive oil will do. And then pour out the omelette, you should get a pancake. Fry it on both sides until golden brown. Be sure to cool the omelet and then cut into strips. In principle, carrots, liver and omelette can be cut into pieces of the same size.

Combine carrots, pork liver and cooled omelette in a deep plate. Peel the garlic and cut into small cubes or grate. Add garlic to the salad and mix the ingredients until smooth.

We make the dressing from yogurt and salt, add spices if desired, for example, ground black pepper or paprika. Pour the sauce over a simple liver salad, stir well and serve. Salad with omelet and liver is very nutritious and can be served as an independent dish. Bon appetit!

Ninel Ivanova told how to prepare liver salad with carrots and eggs, recipe and photo by the author.

Liver is a very healthy product that should be regularly included in your diet. But not everyone loves it in its pure form. To please the tastes of both adults and the youngest family members, it is worth experimenting and preparing a snack salad with beef liver.

This hearty snack is also economical. Ingredients: 2 onions, 270 g liver, 2 medium carrots, 3 pickled cucumbers, 90 g canned corn, salt, mayonnaise.

The by-product gets rid of film, bile ducts and other inclusions. After this, it is washed and dried with paper napkins.
Thin slices of liver are fried in well-heated oil. Next, thin half-rings of onion are sautéed in it, and then small carrot strips.
During this time, the meat is set aside, cooled and chopped into cubes.
Cucumbers are also cut into thin slices.
All prepared ingredients are mixed and sprinkled with corn without liquid.
All that remains is to salt the treat and season with sauce.

To eliminate the obvious sweetish taste of corn, you can use a frozen product rather than a canned one. It is pre-boiled in salted water.

With added mushrooms

Along with vegetables, you can also add mushrooms to the dish. It is best to take fresh champignons (180 g). Other ingredients: 320 g of liver, onion, 3 pickled cucumbers, salt, mixture of peppers, mayonnaise.

The prepared liver is boiled in advance, cooled and cut into thin strips.
The onion is chopped into small half rings, fried in oil, first alone, and then with mushroom slices.
Cucumbers are also cut into strips.
All ingredients are salted, peppered, greased with mayonnaise and mixed.

Before taking the sample, you need to leave the snack in the cold for at least one hour.

Layered salad with beef liver

This snack option is well suited for a holiday table, because it is not only appetizing, but also beautifully served. Ingredients: 3 boiled potatoes, 4 hard-boiled chicken eggs, 320 g of beef liver, large boiled carrots, half a bunch of green onions, salt, onion, mayonnaise.

Already cooked ingredients are crushed using a coarse grater (potatoes, carrots, eggs).
The liver without films is cut into thin strips and fried well in hot oil, after which it is cooled and passed through a meat grinder at least 2 times.
The onion is sautéed in the fat remaining from the offal.
The layers are laid out in the following sequence: onions – potatoes – liver – eggs – carrots – chopped herbs. They are added to taste and smeared with mayonnaise.

This layered salad really benefits from being served in a transparent salad bowl.

With bell pepper

Sweet pepper will add juiciness to the appetizer. Ingredients: 260 g offal, several large lettuce leaves, red bell pepper, purple lettuce onion, large tomato, salt, 2 large spoons of flour, olive oil, Provençal herbs.

Prepared pieces of liver are rolled in salted flour and fried until lightly crusted. Immediately sprinkle them with your favorite spices.
Using the remaining oil, cut thin slices of sweet pepper.
Lettuce leaves will become the basis of the appetizer. The liver, large slices of tomato, cooled pepper, and thin onion rings are laid out on them.
The appetizer is topped with a mixture of olive oil and a pinch of Provençal herbs.

This salad recipe can be modified to suit your taste, for example, using eggplant instead of onions.

Liver salad with egg and garlic

In addition to the products listed in the title, one of the main ingredients in this snack will be hard cheese. Ingredients: 120 g of liver, 90 g of cheese, 2 large boiled eggs, a pair of garlic cloves, salt, mayonnaise.

The liver is cooked until tender in salted water.
The offal and eggs are grated on a coarse grater. The cheese is grated using a fine one.
The appetizer is laid out in layers: eggs - liver - crushed garlic - cheese. They are seasoned to taste and coated with sauce.

It is allowed to replace mayonnaise with medium-fat sour cream.

With pickles

It is best to take homemade cucumbers without unnecessary spices. Ingredients: 360 g chicken liver, 4 pcs. carrots and the same amount of onions, 5 boiled eggs, 8-9 pickles, mayonnaise, salt.

The liver gets rid of everything unnecessary (it is especially important to remove the film from it), after which it is cooked in boiling salted water for about 20 minutes. When the product has cooled, it is finely crumbled with a sharp knife.
Onion cubes are sautéed in butter.
The carrots are cooked until soft.
The whites and yolks of boiled eggs are grated separately.
Pickled cucumbers are grated. Boiled carrots are chopped in the same way.
All prepared ingredients are combined, salted and greased with mayonnaise.

If you decide to lay out the appetizer in layers, then the last layer should be a layer of egg yolks.

Warm salad with beef liver

Such an appetizer can be served even for lunch as a full-fledged hearty dish. Ingredients: 320 g of liver, 180 g of champignons and green beans, large tomato, purple onion, salt, dry garlic, a large spoonful of flour and lemon juice, a mixture of peppers.

The liver is washed, cut into pieces, filled with cold water and left for half an hour at room temperature. You can mix soaking water with milk.
Beans are fried in well-heated oil, sprinkled with salt and dry garlic. Thin onion rings and slices of mushrooms are poured into the same frying pan. Together, the components cook for another 12-14 minutes.
Vegetables and champignons are transferred to a salad bowl, and pieces of offal rolled in flour with salt and pepper are fried in the remaining portion of oil.
All that remains is to add pieces of fresh tomato to the appetizer.

Before serving, the treat is sprinkled with lemon juice. You can sprinkle it with grated hard cheese.

Recipe with green peas

Green peas are taken canned. A standard jar is enough. Other ingredients: 2 boiled eggs, 230 g of beef liver, a bunch of parsley, salt, mayonnaise, a mixture of peppers.

The offal without film is cut into pieces and cooked for 25 minutes. Next it is cut into cubes.
Pre-boiled chicken eggs are also crushed in the same way.
Fresh parsley is washed, shaken off water and finely chopped.
All prepared ingredients are combined, peas without liquid are poured into them. All that remains is to salt and pepper the appetizer and season with mayonnaise.

You can serve the salad to the table immediately.

How long to cook beef liver for salad?

It would be useful for every housewife to know how long to cook beef liver for salad. Following the exact cooking time will preserve the softness and tenderness of the product.

First of all, you need to consider how large the pieces are cooked. If the liver has not been pre-cut, the process will take 40-45 minutes. And small pieces of offal will be ready in 20-25 minutes.

Frozen liver must be thawed before cooking, leaving it at room temperature. To prevent the product from drying out, it should be covered with film.

Calories: Not specified
Cooking time: Not specified

I won’t even argue that if a dish consists of exquisite delicacies, it a priori cannot be simple and banal. It is much more difficult on the contrary: from the simplest ingredients to prepare a delicious gourmet dish. Here you can’t do without skill, experience and, of course, a successful recipe. For example, like a simple liver salad with eggs, onions and carrots, the recipe for which we are publishing for you. Last time we already cooked.

I don’t know how your culinary skills are, but the salad recipe is so well chosen that even a beginner will succeed very well. delicious dish to the festive table. Indeed, despite the fact that some ingredients need to be pre-boiled and the onions need to be sautéed (and these are additional time-consuming processes), the cooking technology is actually simple. After chopping the ingredients (onion and pickles cut into cubes, and the remaining products are grated), they are laid out on a dish in a certain sequence in layers and coated with sauce.

For the salad, you can take any fresh liver - pork or beef. It is only important to choose a good quality product and then properly prepare it for cooking. The fact is that beef often has a specific smell, and in order to remove it, the liver, previously washed and cleared of ducts and films, is soaked in cold water.

You also need to understand that pig liver cooks somewhat faster than beef liver. And in order to completely remove the unpleasant taste of the liver, you can add vegetables and spices to the water in which it will be boiled.

As a dressing, you can use any ready-made sauce that you prefer, for example mayonnaise.

- liver (pig, fresh) – 300 g,
- carrots – 1 pc.,
- onion – 1 pc.,
- chicken egg (table egg) – 3 pcs.,
- cucumber (salted, pickled) – 1-2 pcs.,
- mayonnaise sauce – 300 g,
- greens – 1/3 bunch,
- oil (vegetable) – 30 ml,
- sea salt or rock salt, spices - to taste.

Step-by-step recipe with photos:

Preparation:

First, we wash the liver from blood clots, cut out the bile ducts, then cook it with the addition of salt and spices until tender (this may take about an hour).
Next, cool and grate it on a coarse grater.
Coarsely chop the peeled onion and saute until golden brown in a frying pan with butter.

Cook the carrots until tender, cool, peel and grate.
Boil the eggs until firm for 6-7 minutes. Then cool and, after peeling, grind the whites separately from the yolks (these are two separate layers in the salad).
We wash the cucumbers from brine and cut them finely.
Now place the chopped liver on a dish and generously pour the sauce over it.

Place the sautéed cooled onion on it.