Beef Liver Salad
Description
The recipe won't take much time. This salad is best served warm, but it doesn't lose its charm even when cooled. The wonderful combination of liver, sautéed vegetables, and canned peas is definitely worth trying. It's a great everyday dish for the whole family. Serve at the table.
Instructions
- 1
Step 1
1. Wash the liver and remove the membranes. Boil in salted water until cooked (about 25-30 minutes).
- 2
Step 2
2. While the liver is boiling, peel and finely chop the onion. Place it in a frying pan with a small amount of vegetable oil and fry until translucent.
- 3
Step 3
3. Add the grated carrots to the same pan. Fry the vegetables over medium heat, stirring, until golden brown.
- 4
Step 4
4. Drain the canned peas in a colander, let them dry slightly, and place them in a salad bowl.
- 5
Step 5
5. Slice the pickled cucumber.
- 6
Step 6
6. Add to the peas.
- 7
Step 7
7. Let the cooked liver cool slightly and slice it into thin strips.
- 8
Step 8
8. Combine all ingredients. Add salt to taste and a pinch of pepper.
- 9
Step 9
9. It remains to season the still warm salad with mayonnaise and serve it immediately.