Salad
Description
A simple dish to prepare. For the salad, you can either fry the liver or boil it in slightly salted water. If young and tender cabbage is out of season, you can replace it with iceberg lettuce, Chinese cabbage, or regular lettuce. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the egg for about 10 minutes, then cool it in cold water.
- 2
Step 2
Thoroughly wash the liver, dry it, and trim off the fat and excess membranes. Heat a little vegetable oil in a frying pan and cook over medium heat for 7 minutes. The cooked liver should remain slightly pink inside, but without any blood.
- 3
Step 3
Meanwhile, thinly shred young cabbage, lightly knead it with your hands, and transfer to a deep bowl. Add finely diced pickled cucumbers.
- 4
Step 4
Peel and grate the boiled egg on a coarse grater, then slightly chop the Korean carrot with a knife.
- 5
Step 5
Slice the cooled liver into small pieces and chop the dill.
- 6
Step 6
Dress the salad with your favorite mayonnaise, salt, pepper, and mix well.
- 7
Step 7
Place the serving ring on a flat plate and fill it with the salad, gently pressing it down with a spoon.
- 8
Step 8
Carefully remove the ring, garnish with a sprig of parsley or dill, and serve. The "Cossack" salad is ready!