Liver salad with carrots and onions is my son's favorite. It takes a few minutes, the main thing is to properly cook the chicken liver. It should remain juicy and soft, otherwise it will taste very bitter. This time, let's add some healthy and crunchy fresh lettuce to make the traditional liver salad a lot better.
Ingredients:
Chicken liver - 300 g
Onions - 50 g
Carrots - 70 g
Barrel cucumber - 1 pc.
Lettuce salad - 30 g
Mayonnaise - 1 tablespoon
Vegetable oil - 1.5 tbsp.
Salt to taste
Ch.m. pepper - taste
Preparation:
1. Prepare foods on the list. Clean the chicken liver from films, fat and blood vessels, wash under running water, dry with paper towels. Peel the onion and peel the carrots. Wash and dry vegetables and lettuce.
2. Place the liver on a flat dish and season with salt and pepper on both sides. If the salad is going to be eaten by adults, it can be lightly sprinkled with cognac or brandy. Leave to marinate for 10 minutes.
3. After a while, dry the liver a little more, heat a little refined vegetable oil in a pan, put the offal in it, fry for 2-3 minutes on each side. Do not overdry, otherwise it will taste very bitter. A finished liver is considered when a clear transparent juice comes out of it when punctured. Remove from the pan, cool.
4. Wipe the pan with paper towels to remove liver debris or wash. Cut the onion into half rings, pour fresh oil into a clean frying pan, put the onion in it and cook for 2-3 minutes, it should become soft and sweet.
5. Grate the carrots on a coarse grater, add to the onion, cook over medium heat for 3-4 minutes, until cooked. Cool the fried vegetables.
6. Be sure to dry the lettuce with paper towels, tear it with your hands into small pieces, put it on a dish on which you will serve the finished salad.
7. Put the cooled onions and carrots on top of fresh leaves, lightly salt and pepper.
8. Next, lay out the slices of fried chicken liver and thinly sliced pickled cucumber.
9. Pour a thin stream of mayonnaise over the dish and pepper it slightly.
10. Liver salad with carrots and onions is ready. Incredibly delicious, I recommend it.
Serve immediately, that is, immediately after cooking, while the lettuce leaves are fresh and crispy.
Enjoy!
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