Salad with chicken liver and pickled cucumbers. beef liver salad

Beef liver is a delicious offal that is great for making hearty main courses or salads. There are many recipes for liver salads, but one of the most delicious and juicy is a salad from beef liver with pickles, fried carrots and onions.

Fried vegetables add not only satiety to the dish, but also a wonderful taste, and pickles add piquancy and juiciness. The key to this dish is its ease of preparation. Boil beef liver raw vegetables fry, cut everything, mix with mayonnaise and amazing delicious salad ready. It can not be insisted, but immediately served on the table. For original taste, vegetables before frying, sprinkle with ground coriander.

Beef liver salad with pickles: a step by step recipe

Ingredients for 6 servings:

  • Chilled beef liver - 300 g;
  • Onions - 1 piece;
  • Carrots - 1 pc.;
  • Pickled cucumbers - 3 pcs.;
  • Parsley - 2 branches;
  • Mayonnaise - 3-4 tbsp. l.;
  • Vegetable oil - 3 tbsp. l.;
  • Ground coriander - 2 pinches;
  • Salt.

Cooking time: 70 min.

How to cook a delicious beef liver salad with pickles

We wash the liver and send it to boiling water. Salt, optionally season with bay leaf and ground black pepper. Set the temperature to a minimum, cover with a lid and cook for about 45 minutes. Then take out the broth and cool completely on a plate. To speed up the process of preparing the salad, the liver can be boiled in advance.

While the liver is cooking, chop the carrots on a grater for Korean carrot(when fried, it will retain its shape and will look very nice in a salad), and simply cut the onion into half rings.

We shift the prepared onions with carrots into the oil in a pan, sprinkle with ground coriander and put on medium heat. Add 2-3 tablespoons of water and cook, stirring, until the water has evaporated and the vegetables are tender. Salt. It will take about 15 minutes in time.

Cool the cooked vegetables, then squeeze with a spatula, removing excess oil.

We cut the boiled beef liver into thin plates and grind them into straws. Put in a deep bowl or on a plate.

Put the cooled fried vegetables on top.

We cut the pickled cucumbers across into several parts, cut them, like a liver, into thin plates and chop into strips. Add to the plate with other products.

We tear off the leaves of parsley sprigs, finely chop with a knife and put them together with mayonnaise on a plate. Leave a few leaves for decoration. Do not salt the dish and mix well.

Fragrant juicy salad with liver and vegetables, transfer to a flat plate or salad bowl, decorate with parsley leaves and serve immediately. This salad is perfect for main hot vegetable dishes.

Cooking tips:

  • The salad will turn out spicy if the fried vegetables are supplemented with ground hot pepper.
  • The dish will acquire garlic pleasant taste and aroma, if finely chopped garlic is added to it.
  • Such a salad can be prepared with chicken, turkey or pork liver.
  • To add light creamy taste, together with mayonnaise, add hard cheese (30-40 g), chopped on a fine grater.
  • Pickled cucumbers can be replaced with spicy pickles with vinegar.

The liver is very useful product which should be regularly included in your diet. That's just in pure form not everyone loves him. To please the tastes of both adults and the smallest members of the family, it is worth experimenting and cooking appetizer salad with beef liver.

Salad with beef liver, carrots and onions

This hearty snack is also economical. Ingredients: 2 onions, 270 g liver, 2 medium carrots, 3 pickled cucumbers, 90 g canned corn, salt, mayonnaise.

  1. The offal gets rid of the film, bile ducts and other inclusions. After that, it is washed, dried with paper towels.
  2. Thin plates of the liver are fried in well-heated oil. Further, thin half-rings of onions are passed in it, and then small straws of carrots.
  3. At this time, the meat is set aside, cooled and chopped into cubes.
  4. Cucumbers are also cut into thin bars.
  5. All prepared ingredients are mixed and sprinkled with corn without liquid.
  6. It remains to salt the treat and season with sauce.

To eliminate the obvious sweetish taste of corn, you can use a frozen product, not canned. It is pre-boiled in salted water.

With the addition of mushrooms

Along with vegetables, mushrooms can also be added to the dish. Best to take fresh champignons(180 g). Other ingredients: 320 g liver, onion, 3 pickled cucumbers, salt, pepper mixture, mayonnaise.

  1. The prepared liver is boiled in advance, cooled and cut into thin strips.
  2. The onion is chopped into medium-sized half rings, fried in oil, first alone, and then with slices of mushrooms.
  3. Cucumbers are also cut into strips.
  4. All ingredients are salted, peppered, smeared with mayonnaise and mixed.

Before taking a sample, you need to leave the snack in the cold for at least one hour.

Layered salad with beef liver

This appetizer is perfect for holiday table, because it is not only appetizing, but also beautifully served. Ingredients: 3 boiled potatoes, 4 hard boiled potatoes chicken eggs, 320 g beef liver, large boiled carrots, half a bunch of green onions, salt, onion, mayonnaise.

  1. Already cooked ingredients are ground with a coarse grater (potatoes, carrots, eggs).
  2. The liver without films is cut into thin sticks and fried well in hot oil, after which it cools and is passed through a meat grinder at least 2 times.
  3. Onions are passivated on the fat remaining from the by-product.
  4. The layers are laid out in the following sequence: onions - potatoes - liver - eggs - carrots - chopped greens. They are salted to taste and smeared with mayonnaise.

This puff salad It really wins if you serve the dish in a transparent salad bowl.

With bell pepper

Sweet pepper will add juiciness to the appetizer. Ingredients: 260 g of offal, several large lettuce leaves, Bulgarian red pepper, purple salad onion, large tomato, salt, 2 large spoons of flour, olive oil, Provence herbs.

  1. Prepared pieces of liver are rolled in salted flour and fried until light brown. Sprinkle them with your favorite spices.
  2. On the remaining oil, thin sticks of sweet pepper are cut.
  3. Lettuce leaves will be the basis of the appetizer. The liver, large slices of tomato, cooled pepper, thin onion rings are laid out on them.
  4. Pour the appetizer with the mixture olive oil with a pinch of Provence herbs.

This salad recipe can be modified to your liking, for example, using eggplant instead of onions.

Liver salad with egg and garlic

In addition to the products listed in the name, hard cheese will become one of the main ones in such an appetizer. Ingredients: 120 g of liver, 90 g of cheese, 2 large boiled eggs, a couple of garlic cloves, salt, mayonnaise.

  1. The liver is boiled until tender in salt water.
  2. Offal and eggs are rubbed on a coarse grater. The cheese is rubbed with a fine.
  3. The appetizer is laid out in layers: eggs - liver - crushed garlic - cheese. They are salted to taste and smeared with sauce.

It is allowed to replace mayonnaise with medium-fat sour cream.

With pickles

Cucumbers are the best home cooking no extra spices. Ingredients: 360 g chicken liver, 4 things. carrots and the same amount of onions, 5 boiled eggs, 8-9 pickles, mayonnaise, salt.

  1. The liver gets rid of everything superfluous (it is especially important to remove the film from it), after which it is cooked in boiling salted water for about 20 minutes. When the product has cooled, it is finely crumbled with a sharp knife.
  2. Onion cubes are sautéed in butter.
  3. Carrots are cooked until soft.
  4. Proteins and yolks boiled eggs rubbed separately.
  5. Pickled cucumbers rub on a grater. Boiled carrots are crushed in the same way.
  6. All prepared ingredients are combined, salted and smeared with mayonnaise.

If you decide to lay out the appetizer in layers, then the last layer should be a layer of egg yolks.

Warm salad with beef liver

Such an appetizer can be served even for lunch as a full-fledged meal. hearty meal. Ingredients: 320 g of liver, 180 g of champignons and green beans, large tomato, purple onion, salt, dry garlic, a large spoonful of flour and lemon juice, a mixture of peppers.

  1. The liver is washed, cut into pieces, poured cold water and left for half an hour room temperature. You can mix the soaking water with milk.
  2. Beans are fried in well-heated oil, sprinkled with salt and dry garlic. Thin onion rings and slices of mushrooms are poured into the same pan. Together, the components are cooked for another 12-14 minutes.
  3. Vegetables and champignons are transferred to a salad bowl, and on the remaining portion of the oil, offal pieces rolled in flour with salt and pepper are fried.
    1. Offal without a film is cut into pieces and boiled for 25 minutes. Then it is cut into cubes.
    2. Pre-cooked chicken eggs are crushed in the same way.
    3. Fresh parsley is washed, shaken off the water and finely chopped.
    4. All prepared ingredients are combined, peas without liquid are poured to them. It remains to salt, pepper the appetizer and season with mayonnaise.

    You can serve the salad right away.

    How much to cook beef liver for salad?

    It will be useful for every housewife to know how much to cook beef liver for salad. Compliance with the exact cooking time will keep the softness and tenderness of the product.

    First of all, you need to consider what size the pieces are cooked. If the liver has not been pre-cut, the process will take 40-45 minutes. And small pieces of offal will be ready in 20-25 minutes.

    Frozen liver must be thawed before cooking, leaving at room temperature. To prevent the product from drying out, it should be covered with a film.

The liver has long been known for its healing properties. Even Avicenna in the 11th century advised drinking goat liver juice to improve eyesight. The liver contains a large number of high-grade proteins, vitamins A, C and B, as well as iron, calcium, phosphorus, magnesium and a number of useful amino acids. The use of the liver improves the functioning of the brain and kidneys, normalizes vision, strengthens teeth and hair. It is recommended to include liver dishes in the menu of pregnant women, children and diabetics. The liver can be boiled, fried, or you can make a delicious salad out of it.

Salad with liver and cucumbers

Salad recipe with liver and mushrooms

To prepare a salad with liver and mushrooms, you should take:

500 grams of beef liver; - 4 hard-boiled eggs; - 150 grams hard cheese; - 300-350 grams of pickled mushrooms; - 1 fresh cucumber; - dill or parsley; - 70 grams of butter; - 200 grams of mayonnaise.

First of all, wash the liver, boil and grate on a coarse grater. Peel the hard-boiled eggs and also grate or chop with a knife. Finely chop the pickled mushrooms. Then grate the cheese and fresh cucumber on a coarse grater.

Layer all the ingredients on a dish. First, put a layer of beef liver and spread it with mayonnaise. Grate on top on a medium grater butter, put the eggs on top and cover them with mayonnaise. Then - fresh cucumber and pickled mushrooms, cover the layers with mayonnaise and garnish with chopped herbs.

Korean pork liver salad recipe with crab sticks and Korean carrots

To prepare a salad pork liver with carrots in Korean and crab sticks you will need:

400 grams of pork liver; - 400 grams of crab sticks; - 6 hard-boiled eggs; - 3 heads of onions; - 150 grams of cheese durum varieties; - 1 bank canned corn; - 150 grams of carrots in Korean; - 2 fresh cucumbers; - mayonnaise. For the marinade: - 2 tbsp. water; - 1 tbsp 9% vinegar; - 1 tbsp Sahara; - 0.5 tsp salt.

Onions must be marinated for at least 2 hours

Prepare the marinade by mixing all the ingredients: water, vinegar, sugar and salt. Then clean onion, cut it into half rings and marinate.

Boil the liver in salted water and grate on a medium grater.

Lay out all the salad ingredients in layers on a round dish, brushing each with mayonnaise. Put grated first pork liver, pickled onions on top, then finely chopped eggs, then Korean-style carrots, then chopped crab sticks and cucumbers, put corn on top and grated cheese on a medium grater.

Decorate the salad with herbs, crab sticks and corn.

Recipe for Liver Salad with Pickled Cucumbers

Liver salad with pickles can also be made from boiled liver. To do this, the liver should be washed and boiled in salted water until cooked, then cut into strips and, without frying, then make the salad according to the recipe

Rinse the liver, remove the film, cut into strips, pepper and salt. Then dredge in flour and fry until done. vegetable oil.

Peel the onion, cut into half rings and fry until golden. Cut pickled cucumbers into strips.

Cover the dish with lettuce leaves, lay out a layer of liver, on top - a layer of onions, and then - cucumbers. Pour the salad with mayonnaise and let stand for one and a half to two hours so that all the ingredients are soaked.

turkey liver salad recipe

To prepare a turkey liver salad, you need to take the following ingredients:

600 grams of turkey liver; - 2 heads of onions; - 15 pieces of pitted prunes; - 1 can of canned corn; - 1 fresh cucumber; - mayonnaise. For the marinade: - 3-4 onions; - 1 glass of cold boiled water; - 1.5 tsp Sahara; - 2–2.5 tablespoons 9% vinegar.

First of all, prepare the marinade. Peel the onion, cut it into half rings, pour cold boiled water, after mixing salt and vinegar in it. Leave the onion in the marinade for 45 minutes.

Rinse the liver, dry it and boil or fry on both sides in vegetable oil. If you are frying the liver, add a finely chopped onion at the end and fry with the liver for 5 minutes, stirring occasionally. If you boil the liver, then fry the onions separately. Cool the onion and liver.

Cut the finished liver (boiled or fried) into strips, add fried onions, pickled onions, chopped prunes and fresh cucumber, corn and mayonnaise. Mix all salad ingredients well.

If you are planning festive feast, or you are just waiting for the arrival of guests and do not know how to surprise and amaze them, in this case, you will certainly be helped by tasty and satisfying cucumbers.

Liver salad with pickled cucumber

Ingredients:

  • beef liver - 500 g;
  • pickled cucumbers - 5 pcs.;
  • carrots - 3 pcs.;
  • onion - 5 pcs.;
  • olive mayonnaise- taste;
  • spices.

Cooking

We thoroughly wash the liver, cut off the excess film, put it in boiling water, add salt to taste and cook until cooked for about 30 minutes. Then cool the liver and chop it into strips. We clean the carrots, three on coarse grater, and finely chop the onion and fry the vegetables in vegetable oil for about 10 minutes. chop into cubes. Now mix all the ingredients, pepper and add olive mayonnaise. Mix well and serve the finished salad to the table.

Chicken liver salad with pickles

Ingredients:

  • chicken liver - 350 g;
  • egg - 4 pcs.;
  • pickled cucumbers - 200 g;
  • carrots - 4 pcs.;
  • onion - 2 pcs.;
  • vegetable oil.

Cooking

So, first boil the chicken liver in salted water, then cut it into thin strips. Finely chop the cucumbers. Carrots are thoroughly washed, boiled, peeled and rubbed on a coarse grater. We pass the onion, crushed by rings, until golden brown in oil. Boil the eggs, peel, separate the whites from the yolks. We rub the squirrels on a coarse grater, and leave the yolks to decorate the salad.

Now we begin to lay out the ingredients in layers: first, a little liver, fried onion, pickled cucumbers, grated carrot and proteins. Coat all layers with mayonnaise and repeat the sequence again. Ready salad decorate with grated yolk, put the dish in the refrigerator for 2 hours, and then put a delicious liver salad with cucumbers on the table.

Cod liver salad with cucumber

Ingredients:

  • boiled rice - 100 g;
  • egg - 3 pcs.;
  • fresh cucumber - 200 g;
  • onion - 1 pc.;
  • canned liver cod - 200 g;
  • mayonnaise.

Cooking

We wash the rice several times, and then boil until tender in lightly salted water. Hard-boiled eggs separately, peel and chop small cubes. Fresh cucumber mine, chop finely together with the peeled onion. Drain the excess oil from the cod liver, and knead the liver itself well with a fork.

When all the ingredients are prepared, we begin to lay out the salad in layers in the following order: first rice, then liver, onion, an even layer of mayonnaise, egg, cucumber and mayonnaise again. Decorate the salad with grated egg yolks on top, let it brew a little and serve.