Beef Liver Salad
Description
The salad is quick and easy to prepare. It turns out very colorful and tasty. The key is to soak the beef liver in water or milk for at least 1 hour to remove its bitterness. Mayonnaise can be replaced with any other sauce, but not sour cream. Add fresh herbs, boiled potatoes, or carrots if desired. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Soak the liver in water or milk beforehand for about 1 hour.
- 2
Step 2
In a deep container, beat the chicken eggs with 1 tbsp of mayonnaise and 50 ml of water, a pinch of salt.
- 3
Step 3
Heat a skillet and add 1 tablespoon of oil. Fry two thin omelets, transfer them to a plate, and let them cool.
- 4
Step 4
Slice the liver into pieces 0.5–1 cm thick. Let the slices sit on a cutting board for 5 minutes to remove excess blood, then pat dry with paper towels. Heat vegetable oil in a frying pan and fry the liver for 3–5 minutes on each side. Then let it cool for about 10–15 minutes.
- 5
Step 5
Cut the fried liver into strips or medium cubes, and place the chopped pieces into a deep container or salad bowl.
- 6
Step 6
Cut the pickled cucumbers into small strips, leave them on the cutting board for 5 minutes to drain the brine. Then add them to the container with the liver.
- 7
Step 7
Roll the cooled omelets into rolls and slice them into strips, then place them in a container with the remaining ingredients. Season with salt and pepper.
- 8
Step 8
Add mayonnaise of any fat content or garlic sauce, and gently mix everything.
- 9
Step 9
Garnish the salad with fresh herbs and serve.