Salad with chicken liver and carrots

Description

A simple dish to prepare. Making the salad is very easy: I prepare all the ingredients in advance, first subjecting them to heat treatment, then chopping them. I layer everything and spread mayonnaise between the layers. I let the dish chill in the refrigerator before serving. The liver can be boiled or fried in a pan. Serve chilled.

Instructions

1. 1

   Step 1

   I wash the liver to remove blood clots, then boil it in salted water (12-15 minutes). I take it out and let it cool, then grate it on a coarse grater or chop it with a knife.

2. 2

   Step 2

   I grate the pickled cucumbers coarsely.

3. 3

   Step 3

   I wash and peel the raw carrot, then grate it on a coarse grater. I peel the onion and dice it. I heat a pan with vegetable oil and first sauté the onion, then add the carrot.

4. 4

   Step 4

   I peel the garlic, press it through a garlic press, and add it to the pan with the onion and carrots a few minutes before they are done.

5. 5

   Step 5

   I boil and peel chicken eggs, then grate them on a coarse grater.

6. 6

   Step 6

   Grate the hard cheese on a coarse grater, wash the dill and finely chop.

7. 7

   Step 7

   Assemble the dish: place the liver as the bottom layer, lightly salt it and spread with mayonnaise, then add cucumbers, followed by sautéed carrots and onions, and spread with mayonnaise. Add eggs and generously coat with mayonnaise, sprinkle the salad with hard cheese and garnish with chopped dill. Let the salad marinate, then serve.