Chicken liver salad with green peas
Description
Perfect for an everyday meal. When my husband first tried this salad, he said it tasted like a liver cake—actually, it's true, since it has almost the same ingredients: liver, carrots, onion, and mayonnaise—only the texture and presentation are different. But it's just as delicious and filling. Now this salad is one of our favorite weekday dishes, which we prepare to make lunch or dinner special and original. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I'm using canned peas, but during the season you can confidently use fresh ones—they'll be just as delicious!
- 2
Step 2
Rinse the chicken liver and dry it. Heat vegetable oil in a frying pan and place the liver into it. Fry the liver until cooked, seasoning with salt and pepper to taste.
- 3
Step 3
Peel the onion and slice it thinly into quarter-rings, or slightly smaller if the onion is large.
- 4
Step 4
Sauté the onion in vegetable oil until translucent and soft, lightly salt.
- 5
Step 5
Cut the carrots into thin strips, or grate them on a Korean-style carrot grater.
- 6
Step 6
When the onion is fried, transfer it to a salad bowl, and in the same skillet, sauté the carrots until soft.
- 7
Step 7
By this time, the liver has been fried and slightly cooled. Cut it into thin strips.
- 8
Step 8
Mix the onion, carrots, and chicken liver, add the peas and stir.
- 9
Step 9
Add mayonnaise. Since the salad is quite fatty, you don't need too much mayonnaise—2 tablespoons is enough for this portion.
- 10
Step 10
Mix the salad.