Salad
Description
The recipe won't take much time. The "December Evening" salad is very easy to prepare. You can fry the chicken liver, but I prefer it boiled, not to mention that using fried liver makes the salad greasier. Many cooks don't add pickled or marinated cucumber to the salad, but that's a mistake. It's precisely the cucumber that adds a slight tanginess and sharpness to the sweet beet and sautéed carrots with onions. Without the cucumber, the salad will be too bland, in my opinion. As for decorating the salad, that's a matter of taste. I used boiled carrots, white radish, cheese, pomegranate, and dill. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making the salad.
- 2
Step 2
Peel and wash the onion and carrot. Finely chop the onion and grate the carrot. Place in a frying pan with sunflower oil and sauté until soft. Season with salt to taste.
- 3
Step 3
Wash the chicken liver, remove the films and veins. Boil in salted water until cooked.
- 4
Step 4
Finely chop the boiled chicken liver and mix it with onion and carrot.
- 5
Step 5
Chop the walnuts to the desired size.
- 6
Step 6
Grate the pickled cucumbers and squeeze them well to remove the brine.
- 7
Step 7
Boil or bake the beetroot. Cool, peel, and grate on a coarse grater.
- 8
Step 8
Grate any hard cheese of your choice.
- 9
Step 9
Layer the salad in the following order: beet, nuts, chicken liver with carrots and onions, marinated cucumber, cheese. Spread mayonnaise on each layer except the top one.
- 10
Step 10
Salad "Evening of December is ready." Decorate it and serve.