Layered salad with liver
Description
Perfect for everyday meals. This salad is great because all the ingredients are always available at the store, so you can prepare it any time of the year. It is layered, so it should be left to marinate before serving, allowing all ingredients to absorb each other's flavors. Garnish as desired and serve.
Instructions
- 1
Step 1
1. I boil the carrots and eggs, then cool and chill them. I peel the onion and finely chop it.
- 2
Step 2
2. Heat a frying pan with sunflower oil, add the onion, season with salt and pepper, sauté for a couple of minutes, then transfer to a plate and let it cool.
- 3
Step 3
3. I thoroughly wash the chicken liver, then remove blood clots and cut each piece in half.
- 4
Step 4
4. Return the pan in which the onions were sautéed to the heat, add the liver, sauté until cooked through, then season with salt, pepper, and nutmeg.
- 5
Step 5
5. I slice the cucumbers (I used cornichons) into thin strips.
- 6
Step 6
6. I peel the boiled and cooled carrots and grate them on a coarse grater.
- 7
Step 7
7. I slice the fried and cooled liver into thin strips.
- 8
Step 8
8. I place half of the liver as the bottom layer in the salad bowl.
- 9
Step 9
9. I spread mayonnaise on the liver, then add half of the onion and carrots.
- 10
Step 10
10. Place half of the chopped pickled cucumbers.
- 11
Step 11
11. Spread mayonnaise over the cucumbers. Top with chopped boiled eggs and spread mayonnaise over them again.
- 12
Step 12
12. Place the second half of the carrots, spread with mayonnaise.
- 13
Step 13
13. Grate 50 grams of hard cheese finely and sprinkle it over the salad.
- 14
Step 14
14. Fill the salad bowl with the remaining ingredients in the same sequence. Place the salad in the refrigerator for several hours.