Liver salad
Description
A simple dish to prepare. To prevent the liver from becoming bitter, be sure to soak it in water or milk for half an hour before cooking. Season with salt only after frying, not before. If you salt the liver in advance, all the juice will come out, making it dry and less flavorful. You can optionally add bell pepper or celery stalk. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the liver under water and place it in a bowl or dish 30 minutes before cooking. Cover with water or milk to draw out the bitterness into the liquid. Boil the chicken eggs for 12 minutes and cool them in ice water beforehand.
- 2
Step 2
Then remove the liver and pat it dry with a paper towel. Slice it into pieces 0.5 cm thick, but no more than 1 cm.
- 3
Step 3
Heat a little vegetable oil in a skillet and add the liver slices. Reduce the heat to medium and fry each side for 2-3 minutes until browned. Be sure to flip the slices back to the first side again to thoroughly cook the liver—make sure there's no blood left. Do not cook the liver longer than necessary, as it may become dry.
- 4
Step 4
Rinse the cucumber and tomatoes in water. Trim the ends off the cucumber and remove the green cores from the tomatoes. Slice and arrange on a plate or dish.
- 5
Step 5
Peel the boiled eggs, rinse them, cut into quarters, and place on top of the vegetable slices on the plate.
- 6
Step 6
Next, add the salad with hot fried liver, placing it directly from the pan. If the pieces are large, you can cut them into smaller pieces.
- 7
Step 7
Season the salad with pepper and sprinkle with spices, garnish with fresh herbs and drizzle with vegetable oil. You can also dress the dish with sour cream of any fat content, mayonnaise, or another sauce.
- 8
Step 8
Serve the salad while the liver is still warm. Complement the dish at dinner with a glass of chilled white wine. Enjoy your meal!