Chicken Liver Salad
Description
The chicken liver salad is quite simple and quick to prepare. It's very important to fry the liver properly so that it turns out soft and tender. I recommend frying it as follows: first, heat the pan with oil until very hot. Sear the liver for a few minutes on both sides to form a "crust," then reduce the heat and continue cooking until done. Remember that liver doesn't require prolonged cooking—about 12 minutes should be enough. I suggest preparing this salad quickly—fry the vegetables and boil the eggs simultaneously. If you do everything at once, you can easily manage it within 20 minutes. Good luck and
Instructions
- 1
Step 1
Place eggs in a pot and boil them hard. Cut the liver into small pieces and fry in vegetable oil, seasoning with salt and pepper, until fully cooked (about 12 minutes).
- 2
Step 2
Finely dice the onion and sauté it until golden on a separate frying pan. Cook over medium heat, stirring constantly.
- 3
Step 3
Add the carrots (grated on a medium grater) and cook for another 7 minutes, stirring constantly.
- 4
Step 4
Boiled eggs are cut into cubes.
- 5
Step 5
In a salad bowl, mix all the ingredients and add the beans (without liquid), add a few tablespoons of mayonnaise, mix well, and serve the salad warm.