Composition / ingredients
Step-by-step cooking
Step 1:
How to make pork liver salad? Prepare the products. Choose cheese without milk fat substitutes. The taste of the finished dish will depend on its quality. If the liver has been frozen, pre-defrost. It is better to do this by transferring it from the freezer to the bottom shelf of the refrigerator. Then boil the liver.
Step 2:
How to boil pork liver properly? Boil water in a saucepan. The washed liver is sent to boiling water. Add allspice, bay leaf, reduce heat and cook for 40-50 minutes (if you have small slices, about 20 minutes). Remove the resulting foam with a spoon. Add salt. Pierce the offal with the tip of a knife or fork. If a colorless juice is released, then it's ready. Remove the liver from the saucepan to a plate and cool. Cut the cooled liver into cubes.
Step 3:
Grate the cheese on a coarse grater. Any hard cheese will do, the main thing is that it is delicious.
Step 4:
Boil hard-boiled eggs. How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Peel them and also cut them into cubes.
Step 5:
In a salad bowl, combine pork liver, eggs and cheese.
Step 6:
Season the salad with mayonnaise and mix everything thoroughly until smooth. If for some reason you don't like mayonnaise, you can fill the salad with sour cream, natural yogurt. Or mix in equal parts mayonnaise with sour cream or yogurt.
Step 7:
For a more effective serving, put the dried leaf lettuce on the dish. Form a slide of lettuce on top, smooth it out. Before serving, garnish the salad with cherry tomatoes, cut in half or into quarters. If desired, you can grate everything on a fine grater and lay it out in layers using a cooking ring or just in a salad bowl. Smear each layer with mayonnaise. The salad can also be served in portioned cream bowls or small salad bowls.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Pork liver - 109 kcal/100g
- Lettuce leaves - 12 kcal/100g
