Liver salad with pineapple
Description
This salad may not look too impressive, but even on a festive table it can hold its own against other dishes. The delicious combination of ingredients in this liver and pineapple salad recipe can be enhanced with either mayonnaise or sour cream, for example.
Instructions
- 1
Step 1
1. Wash the liver (you can use pork, chicken, or beef liver), cover with cold water, and place over heat to boil. Wash the mushrooms, dry them, and slice thinly. Peel and finely chop the onion.
- 2
Step 2
2. Heat the oil in a skillet, sauté the onion until translucent, then add the mushrooms. Season with salt and pepper to taste. Cook over medium heat until done, stirring occasionally.
- 3
Step 3
3. Cool the cooked liver, then cut it into strips or cubes (if using chicken liver for the liver and pineapple salad, cubes are more convenient; in this case, it's beef liver).
- 4
Step 4
4. You can use any nuts that are available. They need to be slightly dried in a pan, then chopped (but not ground into powder).
- 5
Step 5
5. Put all the ingredients into a salad bowl. Cut the pineapple into pieces and grate the cheese on a medium grater. Gently mix everything together, add salt, pepper, and spices to taste if desired.
- 6
Step 6
6. Peel and mince the garlic using a press. Add it to the mayonnaise or sour cream (depending on which one you're using as the dressing). Transfer to a salad bowl, mix well, and place the salad in the refrigerator for about 1 hour. Before serving, add fresh herbs (optional).