Layered liver salad
Description
The recipe won't take much time. Those who can't imagine their holiday table without various layered salads with mayonnaise should definitely try this recipe. The listed ingredients will yield 5-6 servings of the finished dish. Let the salad chill in the refrigerator before serving, so the mayonnaise soaks through all the layers. Serve at the table.
Instructions
- 1
Step 1
1. Wash the liver and pour boiling water over it, then immediately transfer it to cold water. Remove the skin and cut the liver into 1-centimeter-thick pieces. Salt them and coat in flour.
- 2
Step 2
2. Heat a frying pan with sunflower oil, fry the liver for 2 minutes on each side. Transfer to a paper towel and blot off excess fat.
- 3
Step 3
3. Grate the cooled liver on a coarse grater or finely chop with a sharp knife.
- 4
Step 4
4. Cook the rice in salted water, then drain in a colander and rinse under cold water.
- 5
Step 5
5. Open the can and drain the water from the canned corn.
- 6
Step 6
6. Boil the eggs and cool them, then separate the yolks from the whites and grate each separately on a fine grater.
- 7
Step 7
7. Grate the hard cheese on a coarse grater and transfer it to a bowl.
- 8
Step 8
8. For homemade mayonnaise: place chicken egg yolks in a bowl, add mustard, a teaspoon of salt, sugar, and whisk with a whisk for 1-2 minutes.
- 9
Step 9
9. To the beaten egg yolks, I pour lemon juice and continue beating.
- 10
Step 10
10. Turn on the mixer and slowly pour in sunflower oil (150 milliliters) in a thin stream, whisk until the mayonnaise reaches the desired consistency. Place the mayonnaise in the refrigerator for 1-2 hours.
- 11
Step 11
11. To assemble the salad: place the liver and spread with mayonnaise, then add rice with mayonnaise, corn, cheese and again mayonnaise, egg whites and yolks. Refrigerate for 2-3 hours, and before serving, garnish with a sprig of fresh herbs.