Salad with liver and corn
Description
Perfect for an everyday table. In my opinion, this salad is ideal because it requires no dressing. Fried onions and Korean-style carrots go very well with liver and corn. By the way, the base can be not only chicken liver, but also pork or beef liver. Garnish if desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Rinse the liver and place it in a saucepan. Pour in water, bring to a boil. Season with salt to taste and cook for about 12-15 minutes until tender.
- 3
Step 3
Peel and chop the onion, add to a frying pan with vegetable oil, and sauté until translucent.
- 4
Step 4
Meanwhile, place the Korean-style carrot into a deep salad bowl, chopping it slightly beforehand.
- 5
Step 5
Add canned corn, drained from the marinade.
- 6
Step 6
Remove the liver from the heat, pat dry and let cool.
- 7
Step 7
Cut into strips and place in a salad bowl.
- 8
Step 8
Add the fried onion.
- 9
Step 9
Salt and pepper to taste.
- 10
Step 10
Mix everything thoroughly.
- 11
Step 11
The salad is ready.