How to cook a salad with chicken liver

Salads have densely entered our life, without which practically no feast can do. Many housewives love dishes with chicken liver, but few know that they are not only very tasty, but also healthy. It is the liver that supplies the human body with a large amount of valuable minerals and essential substances that ensure the full functioning of all organs and systems.

Layered salad with chicken liver: 3 cooking options

Recipe number 1

Layered salad with chicken liver: 3 recipe options

Composition:

  1. Cheese - 250-300 g
  2. Fresh parsley or dill - to taste
  3. Salt - to taste
  4. Mayonnaise - to taste
  5. Onion - 2 pcs.
  6. Garlic - 2 small cloves
  7. Boiled eggs - 3-4 pcs.
  8. Carrot - 3 pcs.
  9. Pickled cucumbers - 3-4 pcs.
  10. Chicken liver - 350-400 g

Cooking:

  • Take the salad bowl and lay out a layer of boiled chicken liver, pre-crushed on a coarse grater.
  • The next layer is grated cucumbers.
  • Then take the carrots, clean, wash, grind grated (large).
  • Peel the onions from the husk, cut them into small cubes.
  • Put a frying pan on the stove, warm it up, pour in a little vegetable oil, then lightly fry the onion and carrot.
  • We spread the vegetables in the next layer, sprinkle garlic on top, which we pre-pass through the press.
  • The next layer consists of eggs, crushed on a grater (small).
  • Sprinkle with grated cheese on top, decorate with fresh greens.
  • Each layer is smeared with a small amount of mayonnaise, leave the salad for a few hours, so that it is soaked.

Recipe number 2

Layered salad with chicken liver: 3 recipe options

Composition:

  1. Mayonnaise - to taste
  2. Ground black pepper to taste
  3. Salt - to taste
  4. Vegetable oil - about 25 g
  5. Hard cheese - 140-160 g
  6. Eggs - 2-3 pcs.
  7. Carrot - 1 pc.
  8. Onions - 4-5 pcs.
  9. Potatoes - 4-5 pcs.
  10. Champignons - 250-330 g
  11. Chicken liver - 250-320 g

Cooking:

  • We wash carrots and potatoes, boil until ready. As soon as the vegetables are cooked, pour out the water and leave for a while to cool.
  • Cook eggs, cool, peel the shells.
  • We clean the onions, wash them, and cut them in thin half-rings.
  • My champignons and grind.
  • Put a frying pan on the stove, warm it up, pour vegetable oil.
  • In the hot oil we spread mushrooms and part of onions. Intermittently stirring, fry the vegetables until ready (about 10 minutes), season with salt, pepper, mix and remove the split. Leave the vegetables for a while until they cool.
  • My liver, remove the film and cut into not very large pieces.
  • Take another frying pan, heat, pour the oil, then lay out the remaining onions and fry for 3 minutes over medium heat, stirring occasionally.
  • Then add liver to the pan, stirring, simmer for 5 minutes, season with pepper and salt. Remove from heat and let cool.
  • Grind cheese and eggs on a coarse grater (separately).
  • Peel potatoes and carrots, then grate three vegetables.
  • We put the salad in layers in the following order - potatoes, onions with champignons, mayonnaise, onions and chicken liver, carrots, mayonnaise, cheese, mayonnaise, eggs.
  • Ready salad decorate with greens, leave for a while, so as to infuse.

Recipe number 3

Layered salad with chicken liver: 3 recipe options

Composition:

  1. Vegetable oil - for frying
  2. Salt - a little, to taste
  3. Ground black pepper - a little, to taste
  4. Mayonnaise - 3-4 tbsp. l
  5. Pickled cucumbers - 250-330 g
  6. Onion - 120-140 g
  7. Carrot - 250-330 g
  8. Eggs - 2-3 pcs.
  9. Potatoes - 450-550 g
  10. Chicken liver - 450-550 g

Cooking:

  • Boil carrots, potatoes and eggs.
  • Chicken liver is washed with cold water and cleaned of films.
  • Pour water into a saucepan, bring to a boil, then put the liver into it and cook until ready (about 15-20 minutes).
  • Clean the onions, wash and grind.
  • Put a frying pan on the stove, heat it up, pour in some vegetable oil and fry the onion until it gets a light golden hue.
  • Take the dish (flat) and lay out the salad in layers - chopped carrots on a coarse grater, grease with mayonnaise, then a layer of fried onions.
  • Three carrots and put it in the next layer, grease with mayonnaise.
  • With the help of the tracks chop chicken liver, then lay it on carrots.
  • Grate three pickles, grease with mayonnaise.
  • The next layer is eggs shredded on a fine grater.
  • Top salad grease with mayonnaise and put in the refrigerator for several hours.
  • Before serving, decorate the salad with a sprig of fresh herbs.

Snack of chicken liver with mushroom notes

Chicken liver salad with mushrooms: cooking

Composition:

  1. Fresh greens - 1 bunch
  2. Mayonnaise - to taste
  3. Sugar - to taste
  4. Onion - 1 pc.
  5. Fresh cucumbers - 1 pc.
  6. Eggs - 2-3 pcs.
  7. Fresh champignons - 180-220 g
  8. Chicken liver - 180-220 g

Cooking:

  • Boil eggs.
  • Mushrooms thoroughly wash, clean and boil if necessary.
  • My liver, remove the film, boil until ready.
  • At this time, we clean the onions and cut them into thin rings, then marinate in a mixture of sugar, vinegar and salt for a couple of minutes. Then pour onions with boiling water and leave for 15 minutes, drain all the liquid.
  • Eggs are ground.
  • Finely cut the boiled and cooled liver.
  • Grind the mushrooms.
  • We shift all the ingredients in a deep salad bowl.
  • My cucumber, if the skin is hard, it can be cut. Cut the cucumber into small cubes.
  • Add cucumbers and onions to the salad.
  • We mix everything well, we dress with mayonnaise, decorate with greens and can be served.

Warm salad with subproducts

Warm Chicken Liver Salad: Recipe

Composition:

  1. Salt - 1 pinch
  2. Water - a little
  3. Basil - 1 tsp.
  4. Flour - 1 handful
  5. Honey - 1 tsp.
  6. Olive oil - 1 tbsp. l
  7. Lemon juice - 0.5 tbsp. l
  8. Salad leaves - 1 bunch
  9. Nuts (walnuts, hazelnuts) - to taste
  10. Pear - 1 pc.
  11. Cream cheese - 5-7 cubes
  12. Chicken Liver - 5-7 Pieces

Cooking:

  • We take the chicken liver and rinse it under cold water, carefully remove all the films and put them on a paper towel so that all the excess water is gone.
  • Make a batter - mix the flour and basil, and then roll in the resulting mixture dry pieces of the liver.
  • If the liver strongly "shoots" in the pan, you must first put a slice of lemon.
  • Put a frying pan on the stove, heat it up, pour in some oil and fry the liver on high heat (several minutes on each side).
  • It is necessary to ensure that the inside of the liver remains juicy, and an appetizing crisp appears outside.
  • At the very end of frying, lightly salt the liver, so that it will remain soft and will literally melt in your mouth.
  • We take a pear, wash and peel, cut into thin slices.
  • With a small amount of water, mix the honey (no more than 2 tablespoons lb. of water), and pour it into a clean frying pan. In the resulting mixture, lightly fry the pear slices (no more than 2 minutes) - they should be caramelized.
  • We take the cheese and cut quite large cubes.
  • Wash lettuce leaves and lay out on a plate, put liver (warm) on top, then pears and cheese.
  • Make a dressing - mix lemon juice with a small amount of olive oil and mix well until the mixture becomes homogeneous.
  • Warm the salad sprinkled with a small amount of chopped nuts and season with a dressing.
  • Serve the salad in a warm form, adding fresh herbs.

Chicken liver dishes have long been loved by many housewives. Most often it is fried, stewed, baked. Recently, liver salads have become especially popular. They are delicious and so nourishing that they can easily replace lunch or dinner.

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