Salad with liver cucumbers and carrots

Hearty, juicy and tender salad for every day and holiday. Salad with liver, pickles and carrots is a simple salad of available products. I have been preparing this salad for many years for almost every holiday, and on weekdays often for dinner as an independent dish.

hallen-bunny

The author of the recipe

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Composition / ingredients

servings:

For salad:

Liver

500

Carrots

Onion

Pickles (Or pickled cucumbers, fresh, canned)

Vegetable oil

Dressing (sauce):

Mayonnaise

Sour cream

Grainy mustard

Garlic

Salt

to taste

Ground black pepper

to taste

For decoration:

Pickled cucumbers (slice)

0.5

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 43 % 9 g

Carbohydrates 24 % 5 g

128 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make a salad with liver pickles and carrots Prepare all the necessary products for the salad. Liver is suitable for any beef, pork, chicken. I had pork liver. We will also need three small carrots, two onions, two large pickled cucumbers, mayonnaise, sour cream, French mustard, garlic, salt and pepper.
Step 2:
Peel the liver from the films and ducts, rinse and cut into small slices, about 1 cm thick. Season the liver with salt, pepper and fry on both sides in a small amount of sunflower oil until tender.
Step 3:
You can spread the finished liver on a paper napkin to remove excess oil. When the liver cools down, cut it into thin strips.
Step 4:
Peel the carrots and onions, my. Carrots for salad are better to choose sweet, and pickled cucumbers are strong and crispy.
Step 5:
Cut the pickles into thin strips.
Step 6:
Carrots also cut into thin strips or grate on a grater for Korean carrots.
Step 7:
Cut the onion into thin half rings, and if the onion is large, then - quarter rings.
Step 8:
Fry the onion and carrot in sunflower oil over low heat until tender and let cool.
Step 9:
Prepare a spicy salad dressing. For the dressing sauce, take mayonnaise and sour cream in equal proportions, grainy mustard, squeeze out a clove of garlic, pepper a little.
Step 10:
Mix the sauce well and taste for salt, as mayonnaise and French mustard already contain salt. If salt is not enough, then add to taste.
Step 11:
In a salad bowl, combine the liver, cucumbers, onions and carrots. Add the sauce and mix gently. Put the salad in the refrigerator and let it stand in the refrigerator for about 2-3 hours.
Step 12:
Before serving, decorate the salad with a rose of thinly sliced pickled cucumber and a sprig of greens, you can sprinkle crackers on top and put a small spoonful of grain mustard. The liver salad is ready.

If desired, white bread crackers can be added to the salad just before serving.

Bon appetit and new culinary successes!

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.