avg —
Salad with chicken liver, pickled cucumbers and broccoli
Instructions
When using frozen products, the liver should be completely thawed before frying, while the broccoli florets may remain icy.
Frozen broccoli florets are thrown into slightly salted boiling water and boiled for 7-8 minutes. Since the salad with chicken liver, pickled cucumbers, and broccoli will be dressed with fairly salty mayonnaise, the broccoli should not be oversalted during cooking.
Chicken liver is fried in vegetable oil for 8-10 minutes. A crispy crust is important for this dish, so in the last minutes of frying, the heat is increased.
The boiled florets are immersed in cold water for 5 minutes. After that, they are transferred to a colander to drain the water.
The broccoli florets can be left whole or cut into 4-5 pieces. The chopped pieces are poured into a deep salad bowl.
The fried chicken liver is sliced thinly and mixed with the broccoli.
The eggs are boiled hard. One egg is diced and added to the salad bowl. The other is saved for decoration.
A small bunch of green onions is chopped finely.
Spicy pickled cucumbers are cut into small pieces.
For dressing the salad, mayonnaise with a fat content of 40-55% is used.
The salad is mixed and left for 10 minutes to soak. There is no need to chill the salad.
Over-fried sesame seeds begin to taste bitter. Sesame is kept in a dry skillet for a minute to a minute and a half. The heat is low, and the seeds are stirred frequently. As soon as a color change is noticeable, the sesame is transferred to a plate.
The salad with chicken liver, pickled cucumbers, and broccoli is arranged on plates and generously sprinkled with sesame seeds.
Then, a quarter of an egg and half a floret are placed in each serving. The salad is sprinkled with green onions.
- Comment
or post as a guest
Be the first to comment.
