Salad with liver and carrots recipe. Salad with liver and carrots - step-by-step recipes for cooking with onions, pickles, beans or mushrooms. Cod liver salad with carrots

1. Wash the liver thoroughly and boil until soft in lightly salted water. Cool and chop on a fine grater. Boil the eggs until hard, peel them after cooling and also finely grate them.

2. Cook the peeled carrots until tender and chop them, but on a coarse grater. Finely chop the onion with a knife and sauté until lightly browned. Finely three cheese.

3. Mix half the liver thoroughly with half the grated eggs. And put this resulting mass on a flat plate. If the salad is intended for a holiday table, you can place lettuce leaves along the edge. This will make the dish brighter and more elegant.

4. Cover the liver with eggs with a thick layer of mayonnaise. If you grease it a little, the liver layer will not be saturated and will remain dry, which will not have a very good effect on the taste of the salad.

5. Then lay out the fried onions. This layer does not need to be lubricated, since it is very thin.

6. Cover the onion with a carrot layer, onto which we must apply mayonnaise.

7. The next layer is the second half of the chopped liver. Layer with mayonnaise.

8. A layer of remaining eggs will go on top of the liver, which is also secured with mayonnaise.

9. And we finish with a salad of beef liver with carrots, onions and eggs, a layer of cheese. You can sprinkle the salad with cheese on all sides, but it is better to place a cap of cheese, leaving the salad open on the sides. In this version, the salad with liver looks brighter and more elegant.

Place the salad dish on the refrigerator shelf. After a few hours, when the salad with liver is thoroughly soaked and becomes unusually tender, serve it on the table. Its bright appearance and unique taste will not go unnoticed.

If preparations for a festive feast are beginning in your home, then you are probably racking your brains over drawing up a festive menu. Traditional “Olivier” and “Shuba” are unlikely to surprise your guests, which means it’s worth preparing new and original dishes. We suggest you try making it with carrots and onions, which will be presented below, as well as with pickled and fresh cucumbers, processed cheese and other ingredients.

Salad “Easy as Easy”

This dish is very easy to make, does not require the purchase of expensive products and significantly saves your time. How to prepare liver salad:

• Boil 300 grams of beef liver in salted water until half cooked, let it cool slightly, and then cut into strips. After this, the liver should be fried in a frying pan in a small amount of vegetable oil. Don't forget to season it well with salt and pepper.
• Grate one large carrot and chop one onion into thin half rings. Fry the vegetables until golden brown.
• Mix all the prepared ingredients, season them with mayonnaise and, if necessary, add salt and pepper.

Liver salad with pickles

You can prepare this dish as an original appetizer for the holiday table or serve it for dinner on any weekday. Preparing liver salad (recipe with carrots and onions) is very simple:

• Clean 500 grams of beef liver from ducts and film, lightly beat with a knife and cut into long cubes.
• Heat a frying pan, pour oil into it and fry the product until crispy.
• Cut three onions and one large carrot into thin strips and fry them too.
• Chop (4 pieces) and fresh herbs (one bunch), and then mix with the rest of the prepared products.
• Season the salad with salt and pepper to your taste, let it brew a little and serve.

Liver salad with mushrooms

This dish cannot be called dietary, but it is very tasty and satisfying. We do not recommend preparing it every day - it is better to save the recipe for special occasions. Liver salad (recipe with photo attached) is prepared as follows:

Layered salad

A tasty and satisfying salad of liver and vegetables can decorate any holiday table. You can serve it as an independent dish, or you can use it as a snack for strong drinks. Its liver version is very simple) is prepared like this:

• Boil two large carrots and four chicken eggs. Grind the products on a grater, grating the yolks and whites separately.
• Boil 300 grams of liver in salted water until fully cooked, cool slightly. After this, cut the offal into small pieces and chop using a blender (you can also grate it).
• Finely chop two onions and sprinkle with apple cider vinegar.
• Finely grate cheese (150 grams).
• We assemble the liver salad (the recipe with carrots and onions is far from the only one) as follows: first lay out the minced meat, then the pickled onions, cheese, and finally the mashed egg whites. Each layer needs to be slightly salted and greased with mayonnaise. Sprinkle the finished salad with chopped yolk, garnish with herbs and let it brew a little before serving.

Salad with melted cheese

Prepare an original liver salad with pickles and cheese for your family and friends. Your family will be grateful to you and will ask you to repeat this culinary experience again and again. Liver salad (a recipe with photos will be useful to every housewife) is prepared as follows:

• Boil 300 grams of liver in boiling water. You can check the readiness of the product with a toothpick.
• Boil potatoes (six tubers) and carrots (five pieces).
• Place processed cheese (100 grams) in the freezer for an hour.
• Peel two large pickled cucumbers.
• Grind all ingredients.

We form the liver (the recipe can be improved and supplemented if the need arises):

• Place half of the prepared potatoes on a large dish and spread with mayonnaise. It is better to prepare the sauce yourself - it will take you no more than three minutes. Salt and pepper the potatoes.
• The next layer is minced liver (half of the total mass) and mayonnaise. If you don’t like beef liver, you can prepare this dish using chicken, pork or turkey.
• After this, add half the cucumbers and carrots. We also salt and pepper this layer and grease it with mayonnaise.
• We lay out the rest of the products in the same sequence again.
• Decorate the finished dish with grated cheese, herbs and viburnum berries.

Korean layered carrot salad

This tasty dish will appeal even to those who usually do not like liver snacks. Surprise your guests with a spicy salad and receive well-deserved compliments from them. Liver salad in layers (recipe below) is prepared as follows:

• Boil 400 grams of beef or chicken liver in salted water. Cool and grate.
• Finely chop four onions and fry in vegetable oil.
• Grate three boiled eggs on a coarse grater.
• Salt and pepper the minced liver and mix with two tablespoons of homemade mayonnaise.
• Place the liver mass on a plate and level it out.
• The next layer is fried onions and mayonnaise.
• After this, add (200 grams), mayonnaise, chopped eggs (3 pieces) and mayonnaise again.
• Decorate the dish with grated cheese (150 grams), green onions and dill sprigs.

Layered liver salad (this recipe will find its place in your cookbook, believe me!) will turn out especially tasty if you let it sit in the refrigerator for several hours before serving.

Salad with liver and fresh cucumbers

If you want to reduce the fat content of the finished dish, then try to use as many fresh vegetables as possible for its preparation. Liver is prepared quite simply and quickly:

Quick salad

Liver salad with pickles and croutons can be prepared very quickly. This recipe will be very helpful for those who are unexpectedly visited by a large company of guests:

• 400 or 500 grams of liver should be cut into cubes, salt, add ground pepper and fry until golden brown in vegetable oil.
• Separately, fry the grated carrots, chopped onions and garlic.
• Mix the prepared products with mayonnaise, homemade or store-bought crackers (you can use any flavor). If desired, you can add a little dill or green onions.

Festive salad “Chamomile”

This original dish is decorated in a special way so as to become the central decoration of the table. To prepare it you need:

• Chop one large onion and sprinkle it with vinegar.
• Boil and finely chop three eggs, potatoes (two large tubers) and 200 grams of beef liver.
• Place pickled onions, potatoes, minced meat, chopped canned cucumbers (four pieces), 50 grams of canned corn and eggs on a large, flat dish. Each layer must be salted and greased with mayonnaise.
• To decorate, place a chamomile pattern on the surface of the salad. For the stems and leaves you need to take green onion feathers, cucumbers or dill sprigs, and for the flower - corn kernels (core) and the white of one egg cut into strips (petals).

Exotic chicken liver salad with pineapple

Prepare an original dish for your guests and delight them with an unusual combination of flavors:

• 300 grams of chicken liver should be washed, cut into small pieces and fried in vegetable oil until tender.
• Cut 200 grams of champignons into thin slices and also fry in a frying pan.
• Mix the processed foods in a deep bowl and add chopped canned pineapples (half a can), onion, cut into half rings (one head), and squeezed garlic (two or three cloves).
• Finely grate 100 grams of any hard cheese and crush 60 grams of walnuts on a kitchen board. Add these products to the salad and mix everything thoroughly. Season the dish with salt, pepper, ketchup (three tablespoons) and mayonnaise (to taste).

Before serving the salad on the holiday table, let it brew for a couple of hours in the refrigerator. Be sure to come up with an original design for this dish. For example, you can place it on lettuce leaves or garnish with fresh herbs.

As you can see, liver salad (the recipe with carrots and onions is a classic) can be prepared in a dozen different ways. And each of these dishes is simple, even if it contains exotic products. Liver salad, prepared in just half an hour, will pleasantly surprise your guests with its piquant and delicate taste. We hope that our recipes will help you adequately welcome unexpected guests or quickly prepare for a long-awaited holiday.

The liver itself has a very original taste, but if you combine it with Korean carrots, you get an even more interesting flavor range. The root vegetable slightly muffles the special aroma of the offal and adds a piquant touch. Additional components allow you to achieve true harmony. The dishes turn out to be bright, unusual, but always extremely tasty.

It turns out to be festive, extraordinary and aromatic. The liver does not stand out, its taste turns out to be a little muted, due to which even those who do not really like this offal will be happy to eat this dish.

For a salad with liver and Korean carrots you need:

• 300 gr. chicken liver;
• 150 gr. Korean carrots;
• 200 gr. canned corn;
• 2 onion heads;
• 160 gr. mayonnaise;
• 35 gr. dill;
• 5 gr. salt;
• 40 gr. oils

Liver and Korean carrot salad:

1. The liver is washed and all films are cut off. After preparation, pour the mixture into a frying pan, add oil and fry for about five minutes. Then cool and cut into small pieces.
2. The onion is peeled, chopped into thin slices, placed in a frying pan, oil is added and fried.
3. Place the corn in a colander and allow the marinade to drain.
4. Korean carrots are cut into several pieces.
5. Pour all the ingredients into a salad bowl, pour in mayonnaise and mix with a spoon.
6. The greens are washed and chopped, sprinkled on the dish.

Tip: to make the liver more tender and not too bitter, it is recommended to soak the offal in milk for about 30 minutes before frying.

Korean-style liver and carrot salad

This simple interpretation has its advantages. The costs of labor and money are reduced to a minimum, and the result is pleasantly pleasing. It turns out, although simple, but tasty and not quite an ordinary dish, which can be prepared both on a holiday and on an ordinary day. And in this case, you can take absolutely any liver. There are no clear requirements in this regard; you should rely solely on personal taste preferences.

For liver salad with Korean carrots you need:

• 300 gr. any liver;
• 300 gr. Korean carrots;
• 2 onions;
• 50 gr. canned peas;
• 80 gr. mayonnaise;
• 4 gr. salt;
• 5 gr. pepper;
• 20 gr. oils

Korean-style liver salad with carrots:

1. Peel the onion and chop it with a knife into thin halves of rings.
2. The liver is washed, cleaned, if possible, of all films and cut into pieces.
3. Place the onion in a frying pan, pour oil into it and fry.
4. Add the liver to the frying pan and fry for about seven more minutes.
5. At the end of cooking, add salt and pepper.
6. Place the liver and onion on a napkin, dry and cool, and pour into a salad bowl.
7. The marinade is filtered from the peas and also placed in a salad bowl.
8. The carrots are slightly chopped and added to other products.
9. Pour mayonnaise over everything and mix with a spoon.

Tip: instead of onions, you can use green onions. In this case, there is no need to fry it, just finely chop it.

Salad with liver and Korean carrots

This combination of products is not entirely ordinary. Fried mushrooms in a salad simply look amazing and give it a special charm and elegance. Even the liver looks completely different thanks to this component. The taste is so rich and multifaceted, even slightly contrasting, that it involuntarily evokes surprise and admiration. It really is both original and extremely tasty.

For a salad with Korean carrots and liver you need:

• 500 gr. beef liver;
• 500 gr. Korean carrots;
• 4 onion heads;
• 500 gr. mushrooms;
• 160 gr. mayonnaise;
• 30 gr. oils

Salad with Korean carrots and liver:

1. The onion is peeled and washed, placed on a board and chopped into halves of rings with a knife. Then pour it into a frying pan, add oil and fry.
2. The liver is washed well, the films are removed and cut into small pieces, poured into a frying pan with the onions and fried for about 7 minutes. Be sure to mix.
3. Korean carrots are cut into a couple of pieces to make them shorter.
4. The mushrooms are washed, sorted, the film is peeled off the caps and cut into small pieces. Pour them into a frying pan with oil and fry until the moisture evaporates.
5. Pour all the products prepared for this moment into a salad bowl, add mayonnaise and mix with a spoon.

Tip: you can use absolutely any mushrooms in this recipe, but the salad tastes better with champignons. During frying, you can add a little garlic, which will add taste and aroma to the appetizer.

Korean carrot and liver salad

The aroma and pleasant sweet and sour taste of pickled cucumbers fits perfectly into the overall, harmonious picture. The result is a somewhat spicy dish with a pronounced pungency, which at the same time can also be called tender, no matter how paradoxical it may sound. It seems that the products are all very simple, but they turn out to be akin to delicacies. It's very tasty and unusual.

For a salad with liver and Korean carrots you need:

• 400 gr. turkey liver;
• 150 gr. Korean carrots;
• 3 medium pickled cucumbers;
• 3 large eggs;
• 1 onion;
• 15 gr. parsley;
• 80 gr. mayonnaise;
• 2 gr. salt;
• 4 gr. pepper;
• 5 gr. black mustard.

Liver and Korean carrot salad:

1. The turkey liver is first placed in a bowl and filled with water and soaked for 30 minutes. After this time, the offal is taken out and washed.
2. Fill the pan with water, add some salt and place it on the stove. Already pour the liver into boiling water and boil it for about 40 minutes.
3. Place the eggs in a saucepan, add water and boil. This process will take about 12 minutes. Afterwards, the boiling water is drained, and the eggs themselves are poured with cold water and cooled in it, then cleaned.
4. The parsley is washed and dried.
5. Onions are peeled and rinsed in water.
6. Egg yolks are separated from whites. The yolks are set aside, and the squirrels are cut into strips.
7. Washed cucumbers are cut in the same way.
8. The boiled liver is also cut into thin strips.
9. The onion is cut into halves of rings and crushed with your hands so that the juice begins to come out of it.
10. All prepared products are poured into a salad bowl, Korean carrots and pepper are added there.
11. The yolks are colored and mixed with mayonnaise and mustard, and salt is added to this mixture.
12. The resulting dressing is poured over all the products and mixed.
13. Lay out the salad and garnish with parsley.

Tip: to check the readiness of the liver, you need to pierce it with a toothpick. The resulting clear liquid indicates the readiness of the offal.

Korean-style salad with liver and carrots

This is a completely self-sufficient dish that can quickly satisfy your appetite. The salad is laid out in even layers, due to which it has an incredibly refined appearance. Its taste is delicate and at the same time piquant. This effect was achieved thanks to the use of carrots, butter and cheese. The combination with liver is not only impressive, but also elegant.

For the Korean-style liver and carrot salad you need:

• 400 gr. pork liver;
• 150 gr. cheese;
• 3 large eggs;
• 160 gr. mayonnaise;
• 50 gr. butter;
• 150 gr. carrots in Korean.

Korean-style salad with liver and carrots:

1. Initially, the liver is washed and separated from the films. Only after these steps have been completed is it placed in a saucepan already filled with salted water and boiled. Once boiled, it is cooled and grated.
2. The chopped liver is mixed with mayonnaise and placed on the bottom of the salad bowl.
3. The butter must be placed in the freezer and kept there until it hardens completely. Grind it hard and place it on top of the liver.
4. The eggs are placed in a saucepan with water and boiled for no more than twelve minutes, then the boiling water is drained, and they are immersed in ice water and cooled in it. Then they clean it, rub it with the same grater as the butter, put it in a salad, coat it with mayonnaise.
5. Grind the cheese on a grater and spread it in the next layer, coat it with mayonnaise.
6. Carrots are cut into smaller pieces, squeezed out of the liquid and placed last. It is extremely undesirable to soak it with mayonnaise; it is already quite juicy. And in this case the dish will lose its colorfulness.

Tip: it is better to grate the oil not into a bowl, but directly over the salad. This way you can avoid the formation of lumps, which are so undesirable in the dish. Naturally, this layer does not need to be soaked in mayonnaise.

Salad with liver and Korean carrots is an amazing dish that deserves attention and recognition. In addition to the fact that the snack turns out to be very tasty, it is also very healthy. Thanks to carrots with spices, the taste of offal is muted, less harsh, even tender. That is why these can be considered one of the best options, in which the liver is involved among the main components.

During the Soviet era, a healthy and tasty carrot and liver salad was sometimes called the strange name “Lenin” - but not in honor of the leader of the revolution, but because the author of the recipe was supposedly a certain Aunt Lena. Whoever she is, you should thank her. Over time, the familiar recipe was supplemented and enriched with additional ingredients: vegetables, mushrooms, smoked breast and cheeses. Traditionally, liver-carrot appetizer was served on holidays. The variety of recipes and the availability of ingredients makes it possible to whip up this dish every day.

How to make a delicious liver salad

The culture of consumption of offal in our country is not very developed, but, according to statistics, more than half of the housewives cook liver. Dishes made from liver and fried carrots and onions are famous for their beneficial properties. Additional ingredients will help diversify the salad. The offal goes well with vegetables: beans, green peas, corn, pickles. Instead of regular carrots, you can use Korean carrots, which will give the dish a spicy, spicy note.

Food preparation

• When choosing meat products, you should pay attention to its appearance: A burgundy or brown shade indicates good quality, a light shade indicates the opposite. A dark coating on the meat signals that it is not worth buying.
• Beef or pork liver from the store should be soaked in milk: after defrosting, pour in and leave for three hours. This simple technique will add softness.
• It is easier to cut the liver when it is slightly frozen.
• Fry or boil the product for 15-20 minutes. You can determine readiness using a toothpick.

Recipe for liver salad with carrots

A healthy salad with liver and carrots can be made into a daily or holiday dish. There are various options for combining ingredients. For example, chicken or beef liver is replaced with cod or pollock liver, and vegetables are added to the base. Dress the salad with liver and carrots with mayonnaise or butter. Serving can be different: cold or hot, mixed or in layers.

With chicken liver

• Time: 15 minutes.
• Number of servings: 4 persons.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

A simple chicken liver salad recipe can be served as a light appetizer before the main course. Preparation will take a minimum amount of time. A salad with liver and carrots will help out when expecting unexpected guests. Chicken offal does not need to be soaked in milk, especially if the bird is young. To increase the beneficial properties of the dish, it is better to use olive oil.

Ingredients:

• onions – 1 pc.;
• chicken liver – 200 g;
• carrots – 2 pcs.;
• frying oil – 50 g;
• sweet red pepper – 1 pod.

Cooking method:

1. Rinse the liver. Peel the carrots and cut into strips. Chop the onion into half rings. Remove seeds from pepper and cut into rings.
2. Heat a frying pan, add oil, add the liver, fry it for two minutes on all sides.
3. Place vegetables in the pan and season to taste. Fry for 4 minutes, stirring constantly.
4. Remove from the stove and cool. Serve warm or chilled.

Beef liver

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 248 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

This original salad with beef liver and carrots will appeal to lovers of hearty snacks. Beef is not inferior to chicken in terms of beneficial properties and adds an interesting flavor. The recipe calls for dressing with mayonnaise. To reduce calorie content, you can replace it with sour cream or unsweetened yogurt. To ensure the juiciness of the liver, before frying it should be breaded in flour, having previously cleared of the film.

Ingredients:

• veal liver – 500 gr.;
• eggs – 3 pcs.;
• onion - bulb;
• fresh carrots – 1 pc.;
• pickled cucumbers – 2 pcs.;
• light mayonnaise, sour cream or yogurt – 150 g;
• frying oil – 45 ml;
• green peas - half a jar.

Cooking method:

1. Fry the liver, cool, grate.
2. Boil eggs in a saucepan, add cool water. After cooling, peel and chop with a grater.
3. Grate the cucumbers and squeeze.
4. Peel the onion, chop it, grate the carrots.
5. Heat a frying pan, add oil, fry vegetables for 8 minutes. Cool.
6. Place cooled fried vegetables and meat in a salad bowl, add peas, season with mayonnaise, yogurt or sour cream, add salt, pepper and spices.

Liver salad with carrots and onions

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 198 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

To prepare this salad you will need a minimum amount of ingredients. The whole dish consists of liver, carrots and onions. Housewives are attracted by the simplicity and low cost of the recipe, and guests are attracted by the interesting taste of the salad. You can serve the dish on a festive table or diversify your daily menu. You can choose any liver, but people with high cholesterol should avoid pork.

Ingredients:

• liver – 300 gr.;
• carrots – 1 medium piece;
• onion – 1 pc.
• vegetable oil - for frying;
• mayonnaise or sour cream - for dressing (to taste).

Cooking method:

1. Boil the liver until half cooked, let cool, and chop into strips. Fry in vegetable oil until fully cooked, add pepper and salt during the process.
2. Grate the carrots with a grater, cut the onion into half rings, and sauté the vegetables in oil.
3. Combine chilled products, season with mayonnaise or sour cream, add spices.

With Korean carrots

• Time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 215 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Korean carrots give the salad an unusual, spicy, spicy taste. You can buy it in a store or make it yourself. You need to grate a kilogram of carrots, pour in a glass of vegetable oil and add store-bought spices for Korean dressing. The ingredients should be mixed well and left to brew for a day. After this, carrots can be added to the salad.

Ingredients:

• Korean carrots – 150 gr.;
• olive oil – 60 ml;
• lettuce leaves - 1 head;
• chicken liver – 300 gr.;
• onion - head;
• lemon – 1 pc.;
• pine nuts - a handful.

Cooking method:

1. Rinse the liver, dry with a towel, cut into 2 parts, put on foil, put in the oven for 10 minutes at 200 degrees. Cool.
2. Place lettuce leaves on the bottom, carrots and cooled liver on them.
3. Place chopped onion and nuts on top.
4. Add a dressing of olive oil and lemon juice, season with salt and pepper.

Layered salad with beans

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: easy.

Salad with chicken liver and carrots and beans can be served not only as an appetizer, but also as an independent dish that contains the necessary proteins, healthy carbohydrates, vitamins and minerals. You can buy canned beans at the store or boil them yourself. The first option will significantly reduce cooking time. The dish can be served warm or chilled.

Ingredients:

• chicken liver – 500 g;
• red beans – 250 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• garlic – 2 cloves;
• mayonnaise - for dressing;
• Sunflower oil - for frying.

Cooking method:

1. Soak the beans in cold water and leave for 4 hours or overnight. Boil until soft.
2. Peel the onion and carrots and chop them.
3. Wash the liver, cut into pieces.
4. Place the chopped vegetables in a heated frying pan with oil and fry until tender.
5. While the vegetables are frying, simmer the offal in another frying pan until tender, adding salt and pepper in the process.
6. Cool the ingredients, mix in a salad bowl, add salt, pepper, spices to taste, and season with mayonnaise.

Hot salad with chicken liver, carrots and arugula

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Russian.
• Difficulty: medium.

Hot salad with arugula is suitable for serving on a holiday table or a romantic dinner. Aesthetic design in this case is very important, so the ingredients are laid out in a certain sequence. The dish is both nutritious and light. For dressing, a mixture of lemon and orange juices, soy sauce and olive oil is used. which give an interesting taste.

Ingredients:

• chicken liver – 400 g;
• onion – 1 pc.;
• cherry tomatoes – 150 g;
• arugula – 80 g;
• oil for frying – 30 ml;
• salt - to taste;
• pepper - to taste;
• lemon juice – 2 tbsp. spoons;
• orange juice – 2 tbsp. spoons;
• soy sauce – 30 ml;
• olive oil – 30 ml.

Cooking method:

1. Wash the liver, dry with a towel, cut into pieces.
2. Peel the onion, chop it, place it in a heated frying pan and fry.
3. After 2-3 minutes, when the onion is covered with a golden crust, add the liver to it, add salt and pepper.
4. Fry the ingredients over medium heat for 8-10 minutes until a crust forms.
5. Wash and dry the arugula. Wash the tomatoes, cut into halves.
6. Make a dressing by mixing lemon juice, orange juice, soy sauce, olive oil.
7. Arugula is laid out on a serving plate, cherry tomatoes and liver are on top. The dressing is added before serving.

With cheese and mayonnaise

• Time: 15 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 357 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Some chefs like to use fish liver, such as pollock, in salads. It is sold in stores ready-made, which reduces preparation time. The salad turns out to be delicate in taste, which is facilitated by grated hard cheese. The salad is served cold; before serving, it should be left to steep and soaked in mayonnaise in the refrigerator for at least two hours.

Ingredients:

• pollock liver – 200 g;
• medium carrots – 1 pc.;
• hard cheese – 100 g;
• eggs – 2 pcs.;
• onion – 1 pc.;
• mayonnaise – 150 g;
• salt - to taste.

Cooking method:

1. Open the jar of liver, pour out the liquid, mash the contents with a fork.
2. Boil the eggs, cool, grate.
3. Peel and chop the vegetables.
4. Grate the cheese.
5. Place the ingredients in layers on a flat plate, brushing each with mayonnaise. Lay out the products step by step in the following order: carrots, eggs, liver, onions and cheese.
6. Refrigerate for two hours.

Liver, onion and pickled cucumber salad

• Time: 25 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 136 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

A dish with pickled cucumber tastes unusual. Inexpensive ingredients are suitable for this recipe. You can find cucumbers in winter supplies or buy a small jar of gherkins at the store. Pig liver can be replaced with any other one if it is harmful to the body (for example, high cholesterol). The rest of the products are always in the owner's refrigerator.

Ingredients:

• pork liver – 300 g;
• pickled cucumber – 2 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• salt, pepper, seasonings, mayonnaise - to taste.

Cooking method:

1. Rinse, dry the liver, boil for 7-10 minutes until tender.
2. Peel the onion and cut into cubes.
3. Peel the carrots and grate them.
4. Fry the peeled vegetables over medium heat until golden brown.
5. Cut the cucumbers into strips and fry for 3 minutes in a frying pan to evaporate excess moisture.
6. Grate the cooled liver on a coarse grater.
7. Mix all ingredients, season with mayonnaise, add salt and pepper.

With mushrooms

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 160 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

A light dish with mushrooms and carrots in Korean style will surprise guests and family with its pleasant, unusual taste. The salad is suitable for daily consumption if you replace the mayonnaise dressing with light yogurt with spices. For people losing weight, it will be a godsend: low-calorie, tasty, satisfying, quick to prepare and light, not leaving a heavy aftertaste in the stomach.

Ingredients:

• Korean carrots – 350 g;
• chicken liver – 400 g;
• champignon mushrooms – 400 g;
• onion - half an onion;
• milk – 1 tablespoon;
• salt, pepper - to taste;
• mayonnaise or yogurt - for dressing.

Cooking method:

1. Wash the liver, cut off the film, cut into pieces.
2. Peel and cut the onion into half rings.
3. Fry the onion over medium heat until golden brown, add the liver, and keep in the pan for 8 minutes.
4. Wash the mushrooms, peel them, rinse them again, cut into pieces, fry, adding salt and pepper during the process.
5. Mix the ingredients and let them cool.
6. Add Korean carrots, season with mayonnaise.
7. Before serving, garnish with fresh herbs if desired.

Cod liver salad with carrots

• Time: 20 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 213 kcal per 100 g.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

A salad with cod liver and fresh carrots will help maintain health and youth. This tender and light dish is rich in vitamins A and C in raw carrots and D, E in cod. Preparing the salad does not take much time, it is suitable for people on a diet, watching their health or those who want to decorate the table with something tasty and healthy at the same time. The dish fills the body with strength and vigor.

Ingredients:

• canned cod liver – 1 jar;
• raw carrots – 1 pc.;
• onion – 1 pc.;
• eggs – 2 pcs.;
• processed and hard cheese – 50 g each;
• mayonnaise and sour cream - 1 tablespoon each.

Cooking method:

1. Boil the eggs, cool, grate.
2. Peel the onion, rinse, cut into small cubes, mash until the juice releases.
3. Open a can of canned food and mash the contents with a fork until smooth, without discarding the fat.
4. Peel the carrots, rinse, grate on a fine grater.
5. Grate the cheeses on a fine grater.
6. Mix mayonnaise and sour cream.
7. Mix all ingredients except hard cheese. Pour a mixture of mayonnaise and sour cream, stir, add salt, pepper and other spices to taste.
8. Sprinkle with hard cheese before serving.

Features of liver preparation

Salads will turn out delicious if you not only choose the right liver, but also prepare it correctly. Tips for preparing liver:

• Before boiling or frying the liver, you need to get rid of the film. To do this, beef liver should be washed and placed in warm water for several minutes, pork liver should be placed in boiling water for 20 seconds. Afterwards you need to make an incision at the edge and peel off the film.
• Before cooking, cut out the veins and vessels in the meat.
• For softness and airiness, cut the pieces of meat so that they are 1.5 cm thick.
• Frying takes place in a well-heated frying pan.
• Adding salt at the end of frying will help relieve veal liver from hardness.
• Beef offal should be soaked in milk for 2-4 hours before cooking.
• Lamb liver is chosen by gourmets and noted for its mild taste when fried in butter.
• Chicken liver does not require soaking, but its shelf life is minimal compared to other products - 2 days.
• The sour cream and mayonnaise sauce in which the product is placed during stewing will add softness during cooking.
• The liver should be simmered for no more than 20 minutes.
• Salt takes away moisture and makes the product dry, so it is better to season it at the end of frying or stewing, before turning off the heat.

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