Salad with beef liver and pickles

Cooking such a salad is not difficult at all. Here's what we're going to do ...

1. Beef liver is thoroughly washed under cold running water and soaked with paper towels. Then we cut off the film from it and remove the bile ducts. If this is not done, the dish may end up bitter. Next, cut the liver into small pieces.

Pour refined vegetable oil into a frying pan and heat it at an average temperature. Put the liver in a frying pan and fry it until cooked for 3-4 minutes, depending on the thickness of the pieces. Season the liver with salt and ground black pepper to your liking. As soon as the liver is ready, remove the pan from the heat and transfer the liver to a clean plate so that it cools down.

2. Iceberg lettuce is washed under water and dried in a special dryer or spread out on a paper towel. Then we tear the salad right with our hands into small pieces.

3. Peel the onion from the husk, rinse with water and finely chop.

4. Drain the excess liquid from the salted cucumbers and cut into circles figuratively.

5. In a salad bowl, mix all the prepared ingredients together.

6. Grate Cheddar cheese on a coarse grater or finely cut into strips. And then we also add it to the salad bowl.

7. When all the products are sliced, you can start preparing salad dressing. To do this, mix mayonnaise and mustard together. Add white wine vinegar, a little sugar and smoked ground paprika. Such spices will give the sauce a piquant and slightly insular taste.

We cut the pickles as small as possible and also add them to our dressing. We also add finely chopped onions. And mix all the ingredients of the dressing well together.

8. The prepared dressing is poured on top of the salad. If you serve the salad immediately, you can stir the sauce and the rest of the products together.

Or put the salad together with the dressing in the refrigerator without stirring.

Bon appetit!