How to prepare liver salad. Salad with liver: a selection of salads for the holiday table

Liver salad is very simple to prepare; you do not need to have any special culinary skills to prepare it. As a rule, liver salads are laid out in layers or have a assembled appearance. As for the ingredients, it should be noted that almost all vegetables, both boiled and raw, go very well with liver. And the liver itself can be chicken, pork or beef, or maybe you want seafood delicacies, then feel free to take pollock liver.

The liver is a storehouse of useful microelements and vitamins. Copper, iron, potassium, phosphorus, magnesium - all this is contained in the liver. It is often used by athletes to maintain B vitamins in the body.

However, some housewives, despite all these positive properties of the liver, try to avoid contact with this product. It's all about the inability to properly prepare the liver. This is such a unique product that even salt can spoil it; it is salt that makes the liver rubbery. But in order to remove the bitterness of the liver, it is enough to marinate it in regular milk for 2-3 hours.

How to prepare liver salad - 15 varieties

As you know, liver is a storehouse of useful vitamins and microelements, it has a high protein content, and finally it is simply a tasty product. Salads with liver are also very tasty and filling.

Ingredients:

• Carrots - 1 pc.
• Onion - 1 pc.
• Beef liver - 400 g
• Garlic

Preparation:

First of all, of course, we need to boil the liver. It is enough to keep it for no more than an hour in boiled salt water. Next, peel and chop the garlic. Soak the garlic in hot oil in a frying pan for a couple of minutes, then add the liver there. Cut the onion into thin rings. Grate the carrots on a coarse grater. Now mix all the ingredients and season the salad with mayonnaise.

Bon appetit.

The salad has a delicate taste, is filling and light. In a word, it’s suitable for any feast.

Ingredients:

• Chicken liver - 500 g
• Onions - 2 pcs.
• Carrots - 3 pcs.
• Gherkins - 6 pcs.

Preparation:

Fry the liver in a frying pan with a little oil. Fry the onion feathers in the same oil. Then add grated carrots, sugar and a little water to the onion. Cover the carrots and onions with a lid and set aside for 5 minutes. Now add a little salt and a teaspoon of pepper to the liver. Now mix everything with the liver. Cut the cucumbers into cubes and add to the liver and carrots. Mix everything and mix with mayonnaise.

For some reason, by-products are not valued as much as meat, although the same liver contains many more useful microelements and vitamins than a regular piece of pork. If you don’t know what you can cook from liver, try this recipe for liver salad, it’s very tasty and satisfying.

Ingredients:

• Carrots - 1 pc.
• Eggs - 2 pcs.
• Hard cheese - 100 g
• Garlic - 3 cloves
• Beef liver - 300 g

Preparation:

We rinse the liver well in running water, then send it to boil in salted broth. As soon as the liver has cooled completely, rub it on a fine grater. Boil the eggs hard, you also need to boil the carrots. Then grate the eggs on a fine grater and the carrots on a coarse grater. Mix half the liver with mayonnaise and place it as the first layer. Now we mix the garlic with mayonnaise - we get a sauce with which we will lubricate each subsequent layer.

The layers will go in the following sequence:

1. Carrot
2. Liver

Decorate the salad as desired.

Traditionally, appetizer salads are served cold, but there are salad options that are served both hot and cold.

Ingredients:

• Beef liver - 350 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Eggs - 2 pcs.
• Walnut - 100 g
• Garlic

Preparation:

We cut the liver into cubes, pepper, salt, then put it in a frying pan, first steam it, then fry it. Now you need to beat an egg with 20 ml of mayonnaise and bake 2 thin pancakes. Now you need to cut the pancake into thin noodles. Fry the carrots with a spoon of vegetable oil. Mix all the ingredients and season with mayonnaise.

Salad with mushrooms and liver is very juicy, tasty and filling. This dish can also be served on a holiday table. Preparing a salad is easy, especially since the necessary ingredients can be found in any store.

Ingredients:

• Onions - 1 pc.
• Salad - lettuce
• Greenery
• Celery - 1 pc.
• Beef liver - 300 g
• Balsamic vinegar - 40 ml
• Butter - 50 g
• Mushrooms - 200 g
• Pumpkin seeds - 80 g

Preparation:

First of all, we clean the liver from films, then rinse it, cut it into cubes and fry in butter until tender. Cut the mushrooms into small pieces. You can take mushrooms. Both fresh and pickled. Cut the celery stalk into thin half rings. Chop the onion into small cubes. Mix all ingredients and season with balsamic vinegar, salt and pepper. Place the salad on the greens and sprinkle with toasted pumpkin seeds.

Bon appetit.

Great salad with minimal ingredients.

Ingredients:

• Pork liver - 1 kg
• Onion - 4 pcs.
• Eggs - 5 pcs
• Mushrooms - 300 g
• Potatoes - 5 pcs.
• Pickled cucumbers - 3 pcs.
• Green onions - 3 bunches

Preparation:

Fry the liver in a small amount of oil on both sides. Then add finely chopped onion to the liver, cover the pan with a lid and leave the liver to simmer for about 15-20 minutes. Afterwards, add salt and pepper and send it to the salad bowl along with the resulting juice. Boil the eggs hard and, after cooling completely, cut into large cubes. Chop the mushrooms and fry with butter along with the onions. Cut the cucumbers into cubes. Cut the onion into small pieces. Boil the potatoes and cut into small pieces. Finely chop the greens and add.

A universal salad for all occasions. Light, tasty and satisfying, and if you try and decorate it, it will also be beautiful. In a word, a simply irreplaceable salad.

Ingredients:

• Liver - 300 g
• Beans - 1 can
• Carrots - 1 pc.
• Onion - 1 pc.

Preparation:

Peel the carrots and onions. Cut the onion into small cubes and fry in vegetable oil. Grate the carrots on a coarse grater and fry them too. Boil the liver and grate on a coarse grater. Mix all ingredients and season with mayonnaise.

Bon appetit.

Nourishing, tasty and simple - that’s what this salad is all about.

Ingredients:

• Liver - 480 g
• Carrots - 4 pcs.
• Eggs - 4 pcs.
• Cheese - 100g
• Garlic - 3 cloves

Preparation:

Boil the liver, it is best to add salt after cooking.

It is best to salt the liver after cooking. The liver becomes very hard from salt.

Boil the carrots, peel and grate on a coarse grater. Boil the eggs hard and grate them. Three livers on a coarse grater and divide into two even parts. Season one of the parts with mayonnaise and garlic. This mixture will be the bottom layer of our salad. Next, lay out the carrots and coat with mayonnaise. Then eggs and mayonnaise. Repeat the layer with carrots and liver. The top layer of the salad is finely grated cheese.

The presence of broccoli in this salad not only makes it tasty and original, but also very healthy. All the ingredients of this salad contribute a significant amount of microelements and vitamins.

Ingredients:

• Beef liver - 0.5 kg
• Broccoli - 300 g
• Tomatoes - cherry - 280 g
• Nuts (cashew) - 100 g
• Vegetable or linseed oil - 100 ml
• Balsamic vinegar - 100 ml
• Mustard - 100 g

Preparation:

Cut the liver into large slices and fry in a frying pan with a small amount of oil added on both sides. Place broccoli in boiling water for 3 minutes, then immediately place in cold water. After this heat treatment, we send the inflorescences back to the frying pan and leave to fry for a couple of minutes. Cut the cherry tomatoes in half and add them to the broccoli. Mix all the ingredients. Season with vinegar and oil, sprinkle with nuts.

Cod liver salad has found many fans. Its simplicity and unique taste leave few people indifferent.

Ingredients:

• Potatoes - 4 pcs.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Cod liver - 1 jar
• Onion - 1 pc.
• Pickled cucumber - 1 pc.

Preparation:

Grind the onion in a blender. Boil carrots, potatoes and eggs and grate on a coarse grater. Layer the salad in layers:

1. Potato
2. Cod liver
3. Potato
4. Pepper
5. Mayonnaise
6. Grated cucumber
7. Carrot
8. Mayonnaise
9. Eggs.

Bon appetit

This appetizer will certainly please every taster; don’t be surprised when every guest asks for the salad recipe.

Ingredients:

• Calf liver - 300 g
• Pickled cucumber - 2 pcs.
• Champignons - 200 g
• Eggs - 3 pcs.

Preparation:

Rinse the liver well and remove any film. Boil in broth for 20-25 minutes. Then take it out and let the liver cool. Meanwhile, cut the champignons into medium pieces and fry in a frying pan until golden brown. Boil the eggs hard and cut into pieces. Cut the cucumbers into cubes. The foam has already cooled down by that time; it needs to be cut into cubes. Mix all ingredients and season with mayonnaise. You can decorate with black olives or black olives.

Today, in order to surprise guests, you need not only to decorate the dish beautifully, but also to combine the ingredients in it correctly. Just such a “correct” and very tasty snack has just caught your eye.

Ingredients:

• 3 eggs
• 400 g liver
• 1 onion
• 1 can of corn

Preparation:

To prevent the onion from spoiling the taste of the salad, marinate it in a mixture of vinegar (this can be apple or rice vinegar), sugar and salt for 30 minutes.

Fry the liver in a small amount of oil. Let's prepare egg pancakes. Mix eggs and salt. Fry 3 pancakes. Finely chop the greens and mix with onions. Roll up the pancakes and cut into strips. Cut the liver into strips. Mix all ingredients and season with mayonnaise.

This dish did not receive such a name by chance; it contains very healthy and non-traditional ingredients, which together give a unique taste.

Ingredients:

• Leek - 100g
• Carrots - 2 pcs.
• Daikon - 500 g
• Liver - 1 kg
• Pickled cucumber - 2 pcs.

Preparation:

Boil the liver, cool and cut into strips.

Grate the daikon on a coarse grater, pepper and salt, leave for 10 minutes. Afterwards, rinse the radish and drain in a colander.

To make the radish release its bitterness, sprinkle it with moth and leave for 10 minutes, then rinse.

Cut the cucumber into small pieces. Cut the leek into small strips. Mix all ingredients and season with butter or sour cream.

Cod liver is rich in beneficial microelements and vitamins; moreover, despite its fatty taste, this product is low in calories. Prepare this salad and you will find out that cod liver in combination with certain foods is also very tasty.

Ingredients:

• 1 can cod liver
• 1 can of canned peas
• 2 eggs
• 3 potatoes
• 1 onion
• Greenery

Preparation:

Boil the potatoes in their skins, peel and cut into cubes. Cut the onion into small pieces and pour boiling water over it. Cod liver cut into pieces. Boil eggs hard-boiled, cube mode. Mix all ingredients. Finely chop the greens. The salad can be dressed with mayonnaise, oil or your usual sauce.

It happens that you want something tasty, but simple, something unusual and interesting, and this recipe embodies all these qualities.

Ingredients:

• Chicken liver - 500 g
• Carrots - 3 pcs.
• Onion - 3 pcs.
• Kirieshki

Preparation:

Boil the liver and grate on a coarse grater.

Boil carrots and grate on a coarse grater. Chop the onion and fry it. Mix all ingredients and season with mayonnaise. Before serving, add kirieshki.

36 salad recipes for every taste

beef liver salad

1 hour

140 kcal

5 /5 (1 )

Beef liver doesn’t come to our table very often, but it’s in vain: the abundance of useful substances it contains can only be envied. And I’m generally silent about how delicious liver salads turn out!

Boiled beef liver salad

Kitchen tools: you will need a saucepan, a frying pan and a salad bowl.

Ingredients

How to choose the right ingredients

Never lose sight of the fact that liver can be stored for no more than two days. Of course, this does not apply to the frozen product, but fresh liver should always be your priority.

• A good beef liver in cross section has the color of ripe cherries. Darker shades may indicate that the cow was old or sick.
• The white film, which novice cooks don’t like to mess with, separates from the pulp very easily if the liver is really fresh.

Step-by-step recipe for making liver salad

1. Pre-soak the liver in milk for about 30 minutes (if you are short on time, you can skip this step), and then send it to boil in salted water with the lid closed - for another 40 minutes you can rest, go about your business or prepare the rest of the salad ingredients.
   
   
2. Grate the carrots and cut the onions into half rings (if the onions are large, cut them into quarters).
   
   
   
   
3. Pour vegetable oil into a heated frying pan and fry the onion until it becomes transparent. Then send grated carrots to his company and simmer thoroughly together.
   
   
4. Cut the finished and slightly cooled liver into strips, and do the same with the pickled cucumber.
   
   
   
   
5. In a large bowl (it will be more convenient for you to mix the salad), mix the liver, carrots and onions, pickles and green peas. Season the appetizing mixture with salt, pepper and mayonnaise. That's all, the masterpiece liver salad is ready.
   
   
   
   

Video recipe for making liver salad

It is sometimes useful to clarify the subtleties of even the most understandable recipe with a culinary master. How great it is that for this you don’t need to go far away, but just watch this wonderful video recipe.

Liver salad. Delicious liver salad!

The liver in this salad shows its taste in a completely new way and, in combination with vegetables and spices, creates an incredibly tasty dish. Try it, you will definitely like it.
THERE ARE MANY MORE DELICIOUS RECIPES ON MY CHANNEL. SUBSCRIBE TO MY CHANNEL: https://www.youtube.com/channel/UCh3yCLRgNaVrgSB6rCdQV_g?sub_confirmation=1
Make your loved ones and loved ones happy.
Bon appetit!
****************************************
Recipe:
Beef liver – 0.5 kg
Carrots -2 pcs.
Onion – 2 pcs.
Pickled cucumber – 3 pcs. (200g.)
Green peas – 1 can
Salt, pepper, citric acid, mayonnaise - to taste.
****************************************
I recommend watching:
1. Pumpkin juice without additives. The best recipe https://www.youtube.com/watch?v=oGLK1EZXQbM
2. Chocolate spread. The most delicious recipe. https://www.youtube.com/watch?v=_jVrN3gaSSY
3. Honey cake with semolina cream. Very tasty cake recipe! https://www.youtube.com/watch?v=7iZdBC_r0-I
************** JOIN US ON SOCIAL NETWORKS
My VKontakte group: https://vk.com/club108702356
My Group in Odnoklassniki: https://ok.ru/interessekret

https://i.ytimg.com/vi/cCdpCuBpsSc/sddefault.jpg

https://youtu.be/cCdpCuBpsSc

2016-11-21T15:26:14.000Z

Boiled beef liver salad with mushrooms

• Cooking time: 30 minutes + preparation of ingredients 30 minutes.
• Number of servings: 3-4.
• Kitchen tools: Even a student in a dormitory can prepare this salad if he has a banal pot and frying pan.

Ingredients

Step-by-step recipe for preparing beef liver salad with mushrooms

1. Cut the onion and champignons into small cubes.
   
   
   
   
2. In a preheated frying pan with vegetable oil, fry the onion until golden brown. Then add the mushrooms. When the mushrooms release their juice, salt them and fry until tender.
   
   
3. Cut the pre-boiled and cooled liver into cubes. Do the same with chicken eggs.
   
   
4. Once the prepared mushrooms have cooled, cut the pickled cucumber, like everything else in this salad, into small cubes.
5. Combine all the ingredients in a salad bowl, add salt, season the salad with mayonnaise and let it brew for about two hours.
   
   
   
   

Video recipe for preparing beef liver salad with mushrooms

This simple and very intelligible video recipe will help you understand the algorithm for preparing this salad.

Salad with liver and mushrooms. / Very tasty and satisfying / Step-by-step recipe

Salad with liver and mushrooms. Very tasty and filling.
Salad with liver and mushrooms
Author of the video channel "vkusnoiprosto"
Music »Together_With_You» YouTube audio library
========================
Salad with liver and mushrooms
https://youtu.be/qUMOM4L7rPU
Cod liver salad
https://youtu.be/HKnhxZ4RKHg
Salad with meat, mushrooms and green peas
https://youtu.be/OCls5NXgquw
Salad "Gill wood grouse's nest"
https://youtu.be/HJo7NB0fHQM
Salad "Mushroom Glade"
https://youtu.be/5Cgp0JApllo
Korean-style salad with liver and carrots
https://youtu.be/JYc2_jZtrK0
Very tasty Beetroot in Korean
https://youtu.be/Sd8el84T0z8
Very tasty Carrots in Korean
https://youtu.be/n1fHHxAzxr0
Cabbage and Pepper Salad
https://youtu.be/sChzyp-WapM
Crab sticks salad with corn
https://youtu.be/sYV3mCfoUy8
Homemade squash caviar
https://youtu.be/Myz1fHfoYso
Mimosa salad"
https://youtu.be/hLE5u0rHoP4
=========================
https://vk.com/club113269857

https://i.ytimg.com/vi/qUMOM4L7rPU/sddefault.jpg

https://youtu.be/qUMOM4L7rPU

2016-02-07T22:35:16.000Z

Salad with beef liver and beans

If this dish is served hot, it will pass as a side dish, and if it has cooled down a little, it will appear before the eaters in the guise of a salad. Such versatility!

• Cooking time: 40 minutes.
• Number of servings: 3-4.
• Kitchen tools: a saucepan in which you will boil the beans, and a frying pan in which the rest of the action will take place - that’s all you need.

Ingredients

Step-by-step recipe for cooking liver with beans

Cooking video recipe

This video will help you understand all the intricacies of preparing beef liver with beans.

Liver with beans

https://i.ytimg.com/vi/gxOsbk_QrFw/sddefault.jpg

https://youtu.be/gxOsbk_QrFw

2015-10-27T11:09:27.000Z

How to decorate a salad with liver

• If you are accustomed to the fact that your dishes please not only the stomach, but also the eye, then, in addition to a delicious recipe, you should also be puzzled by some salad design options. The simplest, but always win-win solution is to decorate the salad with sprigs of herbs.
• You will need a little more artistic ability to decorate the salad with a beautiful mayonnaise mesh, however, if you have a pastry syringe, this will not be difficult.
• The salad can also be sprinkled with sesame seeds, decorated with a flower made from a pickled cucumber cut into strips, a “mosaic” of mushrooms cut into slices, a lily made from a boiled egg, or simply olives cut into rings.

Liver secretions

• The readiness of boiled liver can be easily checked using a wooden skewer or a simple toothpick.
• Liver salad is best served warm or at least not ice-cold, so if you are preparing for future use, do not forget to remove the dish from the refrigerator in advance and allow it to warm up to at least room temperature.
• To make the taste of the liver especially delicate, before heat treatment it is soaked in cold milk for about thirty or forty minutes. If there is no milk in the refrigerator, you can replace it with baking soda, which everyone has on their shelf: sprinkle it on each piece of liver, leave for an hour, and then rinse thoroughly under running water.
• How long to cook beef liver for salad depends on whether you soaked it in milk (this will shorten the process a little, but not very significantly), and on the size of the boiled piece. A large piece of liver will cook for 35-40 minutes, and liver cut into pieces will be ready in 15 minutes.

How to properly serve liver salad

As a rule, liver salad is served warm - this is how its taste is best revealed. It can be served on the table either in a large salad bowl or in portioned bowls - this also looks very original. Liver salads go great with potatoes in any form, be it mashed potatoes or French fries, and they can also be served with buckwheat, spaghetti or vegetable stew.

Salad variety

In fact, beef liver provides culinary experts with a huge field for experimentation. You can prepare all sorts of snacks with her participation. The simplest thing you can come up with is a salad with beef liver and Korean carrots.

The salad prepares very quickly, and its piquancy can outshine many culinary masterpieces. The same can be said about the salad with beef liver and pickles. An excellent budget snack for students, bachelors and simply lazy people would be a beef liver salad with pickled onions.

Chicken liver is extremely healthy, but not everyone eats it with pleasure. But a salad with it is a completely different matter: you can easily feed your family with it. Yes, and on a festive table, a salad with chicken liver is appropriate: it is not only tasty, but also original, especially in a wide range of variations and decent design. It can be boiled, fried or stewed - all options are good in their own way. Moreover, in almost any form, the liver goes harmoniously with fresh and canned vegetables, fruits, and mushrooms. So feel free to experiment! If you want something original, make Chicken Liver Salad!

Chicken liver salad - general principles of preparation

Of all the by-products, chicken liver occupies, perhaps, one of the first places. The salads turn out very tasty, nutritious and tender. The product contains a number of vitamins: A, B and C, as well as iron, selenium, folic acid and protein. Chicken liver salad can be warm or cold, plain or flaky. To prepare the dish, boiled, stewed or fried liver with vegetables (carrots and onions) is used. Salads made from liver stewed in cream or sour cream are very tasty.

Fresh and pickled champignons, onions, carrots, potatoes, tomatoes, cucumbers, canned peas and corn, various types of salads, cheese and apples go well with chicken liver. You can season the dish with mayonnaise, sour cream, a mixture of them, as well as a mixture of vegetable oil with soy sauce, mustard, herbs and spices.

Chicken liver salad recipes

Potato salad with chicken liver

Ingredients:

• 2 potatoes
• 150 g chicken liver
• 6−8 pitted olives
• 1 bell pepper
• 2 tbsp. spoons of vegetable oil
• mayonnaise
• greenery
• ground pepper
• salt to taste

Preparation:

Salt the offal and fry in vegetable oil. Cool, cut. Boil the potatoes in their skins, cool, peel, and cut into small cubes. Cut the bell pepper in half, remove the core and seeds, then cut into pieces. Cut the olives into rings. Combine the prepared products, pepper, salt, season with mayonnaise, mix. Place in a salad bowl, garnish with herbs.

Salad with chicken liver, champignons and arugula

A healthy and delicious salad according to this recipe will not leave anyone indifferent. Chicken liver is an excellent source of iron, and fresh arugula is rich in vitamins. This salad is best served warm.

Ingredients:

• 100 g champignons
• 150 g arugula
• 250 g chicken liver
• 5 tbsp. l. olive oil
• 1 tsp. French mustard
• 1 tbsp. l. cognac
• 1 tbsp. l. dry red wine
• handful of pine nuts
• salt,

Preparation:

Wash the liver and dry it a little on a paper towel. Heat a frying pan with 2 tbsp. l. olive oil, add, salt and pepper, fry over moderate heat on both sides for 15 minutes. Pour in cognac, simmer over moderate heat for 3 minutes. Cool slightly. Cut the warm liver into slices. Wash the champignons and cut into thin slices. Add mustard and wine to the mushrooms and simmer over moderate heat for 3 minutes. Place the arugula on a plate, removing any tough stems. Place liver slices and mushrooms on top. Drizzle with remaining olive oil. Dry the pine nuts in a frying pan without adding oil, sprinkle them on the salad before serving.

Vesuvius layered salad with chicken liver

Ingredients:

• 400 g chicken liver
• 3 large pickled cucumbers
• 3 large carrots
• 2 medium onions
• 4 hard-boiled eggs
• 2 medium cloves garlic
• mayonnaise,
• salt to taste
• dill or parsley
• 100−300 grams of cheese (take as much cheese as you don’t mind, you can sprinkle the salad generously or just a little on top)

Preparation:

Lay out the salad in layers.

1st layer - boiled liver, grated on a coarse grater. 2nd layer - cucumbers on a coarse grater. 3rd layer - carrots fried on a coarse grater with onions (preferably add only a little vegetable oil so that the carrots are not too greasy) sprinkle the layer with garlic through a press. 4th layer - grate the eggs on a fine grater. 5th layer - sprinkle with cheese.

Decorate the salad with finely chopped herbs. Make a mayonnaise mesh between the layers. Let the salad brew for 5-8 hours.

Asparagus salad with chicken liver

Ingredients:

• Asparagus – 150 g green
• Chicken liver - 200 g
• Chicken egg - 2 pcs.
• Cherry tomatoes - 6 pcs.
• Olive oil - 2 tbsp. l.
• Vinegar - 1 tbsp. l. balsamic
• Salt - to taste
• Black pepper - to taste
• Lemon - 0.5 pcs.

Preparation:

Wash the asparagus and cut off the hard tail. Boil water, adding salt and half a lemon. Blanch the asparagus for 2 minutes. Place in a sieve, then plunge into ice water. Place it back on the sieve. We clean the liver from large vessels. Salt and pepper. Heat olive oil (1 tbsp) in a frying pan and quickly fry on all sides until golden brown, but so that the inside remains pink and juicy. Hard-boiled, peeled eggs and cherry tomatoes cut lengthwise into slices. Asparagus into pieces 3-4 cm long. Mix all the products together, salt and pepper to taste, sprinkle with the remaining olive oil and balsamic vinegar. Serve immediately!

Chicken liver salad with pears and cheese

Ingredients:

• 400 g chicken liver
• 2 pears
• 150 g curd cheese
• 2 tbsp. spoons of walnut kernels
• 1 handful of lettuce leaves
• 2 cloves garlic
• 1 teaspoon wine vinegar
• 3 tbsp. spoons of olive oil
• ground black pepper

Preparation:

Wash the liver, peel off the films, chop, salt, pepper and simmer until tender with half the oil. Wash the greens and dry. Peel the pears from cores and seeds. Crumble the cheese. Combine the prepared products, then place on a flat dish on top of the lettuce leaves. Drizzle with a mixture of vinegar and the remaining oil, sprinkle with chopped walnuts and chopped garlic.

Chicken liver and spinach salad

Ingredients:

• 150 g salad mix,
• 150 g spinach,
• 6 pcs. chicken liver,
• 1 slice of goose liver,
• 1 truffle,
• 2 tbsp. l. butter,
• 70 ml port wine,
• 3 tbsp. l. olive oil,
• 3 tbsp. l. peanut butter,
• 2 tsp. sherry vinegar,
• 2 tsp. vinegar based on dry red wine,
• scalloped onion,
• tarragon,
• chervil,
• ground black pepper,
• salt to taste.

Preparation:

Mix peanut butter, vinegar, olive oil, salt and ground black pepper, add salad mixture, spinach, liver fried in butter. Sprinkle with chopped herbs and pour over port wine. Add truffle, cut into strips, and at the end add finely chopped goose liver.

Chicken liver and eggplant salad

The salad prepared according to this recipe is very unusual. Chicken liver gives it a rich taste, which is especially good in combination with eggplants and ripe tomatoes. A piquant ginger-honey dressing adds oriental notes to the dish. This hearty salad can be served cold or warm as a complete dinner.

Cooking time: 30 min Number of servings: 1−2

Ingredients:

• 100 g chicken liver
• 100 g eggplants
• 100 g cherry tomatoes
• 30 g arugula salad
• 20 ml olive oil
• salt,
• freshly ground black pepper - to taste

For refueling:

• 20 ml olive oil
• 20 ml honey
• 10 g pickled ginger

Preparation:

Cut the eggplants into thin slices. Salt and pepper the eggplant slices. Drizzle the eggplants with olive oil. Fry the eggplants on both sides in a dry frying pan until cooked.

Cut the tomatoes in half. Rinse the liver, dry it, remove films, ducts, salt. Fry in a preheated frying pan with olive oil until golden, remove from heat, and cook in the oven for 4-5 minutes at 180°C. Grind the pickled ginger. Mix honey with olive oil and ginger separately in a container. Place eggplants, tomatoes, liver, arugula in a container, add dressing. Mix the salad and serve.

Recipe for warm salad with chicken liver

Warm salad with chicken liver and tomatoes

You will need:

• 400 g chicken liver;
• 1 bunch of lettuce;
• 8 cherry tomatoes;
• 3 drops of vegetable oil;
• balsamic vinegar;
• basil.

Cooking method:

1. Wash the offal, cut into small pieces, add salt.
2. Add 3 drops of vegetable oil to the frying pan and rub with a napkin. Fry the liver, then add salt 2-3 minutes before it is ready.
3. Tear lettuce leaves with your hands and place in a bowl.
4. Cut the tomatoes into small pieces and mix with the salad. Add warm liver and stir.
5. Drizzle balsamic vinegar over the salad and sprinkle with basil.

Warm salad with chicken liver and grapes

The beneficial properties of the liver can hardly be overestimated: it is rich in microelements, vitamins, including B9 (folic acid), and substances important for supporting the immune and circulatory systems. In combination with grapes and fresh salad leaves, it will surprise you with a new interesting taste and delicate structure. This dish will give you a boost of energy for the whole day.

Cooking time: 20 min Number of servings: 4

Ingredients:

• 500 g chicken liver
• 200 g seedless grapes
• small head of radicchio lettuce
• small bunch of lettuce
• 2 tbsp. l. vegetable oil
• 1 tbsp. l. white wine vinegar
• salt, freshly ground black pepper - to taste

To submit:

• 25 g pine nuts

Preparation:

Clean the liver from films and ducts, rinse in cold water, dry on a paper towel. Heat a frying pan with oil, then fry, turning quickly, until light brown. Pour in vinegar. Add grapes, add salt and pepper. Mix the ingredients thoroughly. Tear the salad leaves with your hands and place on plates. Place the liver and grapes on the leaves. Sprinkle the dish with pine nuts, then serve immediately.

Warm salad with chicken liver and apple

Ingredients:

• 300 g chicken liver
• 2 handfuls frisée lettuce or mixed lettuce
• 1 apple
• 1 onion
• 1 tsp. lemon juice
• 1 tsp. Sahara
• 3 tbsp. l. olive oil
• 15 g butter
• 1 tbsp. l. balsamic or red wine vinegar
• 1 tsp. honey
• 1 tsp. mustard
• salt, ground black pepper to taste

Preparation:

1. Rinse the offal, dry well with paper towels, cut in half.
2. Cut the onion into thin rings.
3. Cut the apple into thin slices and sprinkle with lemon juice.
4. Heat 1 tablespoon of olive oil in a frying pan, dissolve the butter in it. Place the onion in the pan, then fry over low heat for 3-4 minutes. Sprinkle the onions with sugar and continue frying for another 5 minutes. Remove the onions from the pan.
5. Place the liver in the frying pan, fry on both sides for several minutes until cooked, add salt and pepper at the end of cooking.
6. To make the dressing, mix the remaining olive oil with vinegar, honey and mustard.
7. Place lettuce leaves, apples, onions, and liver on plates. Top with dressing.

The correct consistency of the salad largely depends on the preparation of the main component. Chicken liver is quite capricious and will be juicy and tender only under certain conditions:

• If the product is supposed to be fried, then it must certainly be cooled. Thawed liver is only suitable for cooking or stewing;
• before cooking, it is necessary to remove films, veins, and spotted areas;
• It is better to add salt no earlier than 5 minutes before cooking - salt absorbs moisture;
• for frying, the product is laid out in a frying pan in an even thin layer, and stirred no more than two or three times, very carefully so as not to damage such a fragile product;
• Immediately when the liver is ready, you need to remove it from the hot pot or frying pan to avoid overdrying;
• The finished boiled pieces should be dried on a paper towel. They should feel elastic to the touch; hard means overdried.

The availability of the product and excellent taste make chicken liver dishes a welcome guest on many tables. Feel free to include this healthy product in every sense in your diet! Bon appetit!

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.

1. The by-product gets rid of film, bile ducts and other inclusions. After this, it is washed and dried with paper napkins.
2. 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.
3. During this time, the meat is set aside, cooled and chopped into cubes.
4. Cucumbers are also cut into thin slices.
5. All prepared ingredients are mixed and sprinkled with corn without liquid.
6. 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.

1. The prepared liver is boiled in advance, cooled and cut into thin strips.
2. The onion is chopped into small half rings, fried in oil, first alone, and then with mushroom slices.
3. Cucumbers are also cut into strips.
4. 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.

1. Already cooked ingredients are crushed using a coarse grater (potatoes, carrots, eggs).
2. 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.
3. The onion is sauteed in the fat remaining from the offal.
4. 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.

1. Prepared pieces of liver are rolled in salted flour and fried until lightly crusted. Immediately sprinkle them with your favorite spices.
2. Using the remaining oil, cut thin slices of sweet pepper.
3. 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.
4. 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, hard cheese will be one of the main ingredients in this snack. Ingredients: 120 g of liver, 90 g of cheese, 2 large boiled eggs, a pair of garlic cloves, salt, mayonnaise.

1. The liver is cooked until tender in salted water.
2. The offal and eggs are grated on a coarse grater. The cheese is grated using a fine one.
3. 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.

1. 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.
2. Onion cubes are sautéed in butter.
3. The carrots are cooked until soft.
4. The whites and yolks of boiled eggs are grated separately.
5. Pickled cucumbers are grated. Boiled carrots are chopped in the same way.
6. 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.

1. 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.
2. 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.
3. 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.
4. 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.

1. The offal without film is cut into pieces and cooked for 25 minutes. Next it is cut into cubes.
2. Pre-boiled chicken eggs are also crushed in the same way.
3. Fresh parsley is washed, shaken off water and finely chopped.
4. 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.

Liver is an offal, but its nutritional properties are not inferior to meat. Many housewives prepare dishes based on this product, appreciating it for its taste. For example, liver salad. You don’t have to spend a lot of time on cooking, and the liver cooks faster than meat.

This is the most common type of salad. You can cook it on a simple day or serve it on a holiday.

The dish is suitable for a festive table.

Ingredients:

• beef liver – 420 g;
• ground black pepper;
• carrot;
• salt;
• mayonnaise – 100 ml;
• onions – 2 pcs.

Execution order:

1. Remove the film and blood vessels from the thoroughly washed liver, periodically changing the liquid. Pour in cold water, add salt, and boil. Then cool and chop into cubes.
2. Grate the carrots on a medium or fine grater.
3. Sauté chopped onion in a frying pan, add carrots. Cook until the ingredients are soft.
4. Mix roast and liver, pour mayonnaise, sprinkle with pepper.

Liver salad in layers

This salad should be placed in the place of honor at the holiday. It's easy to prepare and tastes amazing.

Ingredients:

• onion – 4 heads;
• chicken liver – 550 g;
• sunflower oil;
• carrots – 4 pcs.;
• pickled cucumber – 5 pcs.;
• mayonnaise;
• egg – 6 pcs.

Preparation:

1. Boil the liver in salted water for 20 minutes. Drain the liquid and cut the offal into strips.
2. Chop the cucumbers into cubes. If the vegetable has a hard skin, it is better to cut it off first.
3. Boil carrots, cool. Grind into a coarse grater.
4. Fry chopped onion in a frying pan.
5. Boil the eggs. Cut the whites, grate the yolks.
6. Now it's time to fold the prepared products. Lay everything out sequentially: liver, layer of mayonnaise, cucumbers, mayonnaise, carrots, mayonnaise, protein, mayonnaise. Repeat layers if necessary. Decorate with yolks.
7. Allow the dish to soak for a couple of hours before serving.

With chicken liver

The appetizer has a delicious taste, will bring pleasure and delight everyone gathered at the table. Liver salad with chicken liver is not only tasty, but also very healthy.

Ingredients:

• egg – 3 pcs.;
• chicken liver – 320 g;
• mayonnaise – 120 ml;
• salt;
• pickled cucumbers – 190 g;
• ground black pepper;
• champignons – 250 g.

Preparation:

1. Pour water over the prepared liver, add salt, and boil until tender. Cool, cut into cubes.
2. Fry the champignons in oil until the liquid evaporates.
3. Pour water over the eggs, boil, cool, peel, and pass through an egg slicer.
4. Chop the cucumbers into cubes.
5. Combine all products, pepper, pour mayonnaise. Mix everything thoroughly.

With carrots and onions

Thanks to the right combination of products, liver salad with carrots and onions will appeal to all household members.

Ingredients:

• beef liver – 530 g;
• salt;
• carrots – 1 pc.;
• black pepper;
• onions – 2 pcs.;
• oil;
• mayonnaise;
• pickled cucumber – 210 g.

Preparation:

1. Pour water over the offal, add salt and boil. Cut the cooled liver into thin strips.
2. Chop the onion into half rings and grate the carrots. Sauté the onion in a frying pan with oil, add the carrots and fry.
3. Grate the cucumbers.
4. Mix the prepared products, season with pepper to taste, and pour in mayonnaise.

With pickled cucumbers step by step

Liver salad with pickles is filling, tasty and healthy.

Ingredients:

• chicken liver – 110 g;
• onion – 1 pc.;
• mayonnaise;
• potatoes – 2 pcs.;
• greenery;
• carrots – 2 pcs.;
• canned peas – 4 tbsp. spoons;
• pickled cucumber.

Preparation:

1. Boil the offal in salted water, cool, cut into cubes.
2. Without peeling, boil the carrots and potatoes, cool, peel, and cut into cubes.
3. Chop onion and herbs.
4. Cut the cucumber.
5. Place a layer of liver, distribute the cucumber, cover with a layer of onion, coat with mayonnaise. Spread the potatoes, add salt, and coat with mayonnaise. Place carrots, sprinkle with peas, grease with mayonnaise.
6. Decorate with greens.

Sea salad with cod liver

Good option for breakfast. It only takes a few minutes to prepare.

Ingredients:

• salt;
• cod liver - jar;
• black pepper;
• onions – 2 pcs.;
• egg – 5 pcs.

Execution order:

1. Mash the contents of the jar with a fork.
2. Pour water over the eggs, boil and cool. Chop the peeled eggs.
3. Chop the onion. If you don’t like to feel bitterness, pour boiling water over it. After this procedure, the vegetable will become tender and fit perfectly into the salad.
4. Mix mashed liver with onion, add eggs, add salt and sprinkle with pepper. Mix.

• To make the dish as tasty as possible, the liver should be properly prepared. It is better to soak the offal in milk in advance and leave it for half an hour. Thanks to this manipulation, possible bitterness will go away. Then remove the films, vessels, and boil. During cooking, do not allow the liquid to boil excessively.
• Use special rings for preparation that will help shape the salad and make it original and attractive.
• Layered salad is best kept in the refrigerator before serving. The layers will be well soaked, thanks to which the food will delight you with its taste.