Salad with chicken liver and Korean-style carrots
Description
The salad is quick and easy to prepare. This delicious chicken liver salad can be made for a family lunch or served at a festive table—guests will enjoy it immensely. The dish is prepared in no time. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients. Peel and wash the onion. Remove all membranes and fat residues from the liver, then rinse under running water.
- 2
Step 2
Place the liver in slightly salted boiling water, skim off the foam during cooking, and cook the offal for no more than 10 minutes, otherwise it will become bitter.
- 3
Step 3
Meanwhile, heat a little vegetable oil in a frying pan and sauté the onion, sliced into half-rings, until soft.
- 4
Step 4
Slice the cucumbers into thin slices, lightly chop the Korean-style carrot, transfer to a deep bowl, and add the fried and cooled onion.
- 5
Step 5
Slice the cooled liver into thin pieces, chop the herbs, and crumble the boiled eggs. Transfer all the ingredients to a bowl.
- 6
Step 6
Season with a little salt and pepper, add delicious mayonnaise, and gently mix.
- 7
Step 7
Arrange the salad on plates and serve immediately.