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Chicken liver salad with onions and carrots
Layered salad with chicken liver, pickled cucumbers, fried onions, boiled eggs, and carrots is very tasty and juicy. Thanks to the fact that all the ingredients of the salad are arranged in layers, the dish looks festive and appetizing. Chicken liver salad with onions and carrots can be prepared for any celebration: for Valentine's Day, March 8th, or another holiday.
Caloric content: 319 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- chicken liver - 200 g;
- eggs - 2 pcs. (110 g);
- onion - 1 pc. (100 g);
- carrot - 1 pc. (100 g);
- pickled cucumber - 1 pc. (60 g);
- mayonnaise - 120 g;
- vegetable oil - 50 ml;
- black pepper (ground) - 1 pinch;
- lettuce leaves (for decoration) - 4-5 pcs;
- green peas (for decoration) - 1 tbsp. (20 g);
- salt.
Preparation
- Prepare all the products for making a beautiful layered salad with chicken liver.
- Rinse the chicken liver, dry it.
- Place pieces of liver in a preheated (with oil) skillet, frying them for 5-6 minutes on all sides. Then add salt and pepper. Carefully cover with a lid, then reduce the heat and simmer for another 5 minutes. Transfer the fried liver to a plate to cool.
- Thoroughly clean the onion, then cut it into half-rings.
- Place the sliced half-rings in the skillet where the liver was fried. In the same oil that the liver was fried in, fry the onion until golden brown for 3-4 minutes, stirring constantly. Now transfer the fried onion to a plate to cool faster.
- Boil the eggs for 8 minutes, remove them from the boiling water, and place them in a container with cold water. Once cooled, peel the boiled eggs. Then grate the yolks separately on a fine grater, and the whites - on a coarse one.
- After washing the carrot, boil it for 20 minutes. Then, once cooled, grate it on a medium grater.
- Grate the pickled cucumber on a coarse grater.
- Cut the cooled chicken liver into small pieces or grate it on a regular grater (large holes).
- Line a deep salad bowl with food wrap and place the grated egg whites in it.
- Spread mayonnaise on the egg whites.
- Spread the grated carrot on the layer of egg whites.
- Cover the carrot layer with a net of mayonnaise.
- The next layer is grated pickled cucumbers, previously squeezed from the brine.
- Then add the layer of fried onions.
- Now spread mayonnaise on the layer of fried onions.
- The next layer is the chopped boiled liver.
- Spread mayonnaise on the liver layer. Then place the salad bowl in the refrigerator for 20-25 minutes so that the layers soak.
- After that, cover the salad bowl with a flat plate and carefully turn it over.
- Remove the food wrap from the salad.
- Decorate the layered salad with chicken liver, onions, and carrots on the sides with thin strips of mayonnaise. On top of the salad, place the boiled crushed yolks.
- For decoration, use green peas as well. Around the salad on the plate, arrange (carefully and beautifully) the sliced lettuce leaves. Enjoy your meal!
