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Salad with chicken liver, pickled cucumbers and broccoli
Instructions
I get all the ingredients ready. I thaw the liver completely, while the broccoli florets can stay icy – that way they won't overcook when boiled.
I drop the frozen broccoli florets into lightly salted boiling water and boil them for 7–8 minutes. Since the salad will be dressed with fairly salty mayonnaise, the broccoli must not be over-salted while boiling.
I fry the chicken liver in vegetable oil for 8–10 minutes. A crisp crust matters for this dish, so I raise the heat for the last few minutes.
I plunge the boiled florets into cold water for 5 minutes, then transfer them to a colander to let the water drain off. This keeps their bright green colour.
The broccoli florets can be left whole or cut into 4–5 pieces. I tip the cut pieces into a deep salad bowl.
I slice the fried chicken liver into thin slices and mix it with the broccoli.
I hard-boil the eggs. I dice one egg and add it to the salad bowl, leaving the other for decoration.
I finely chop a small bunch of green onions.
I cut the tangy pickled cucumbers into small pieces.
For the dressing I use mayonnaise with 40–55% fat content.
I mix the salad and leave it for 10 minutes to soak. There is no need to chill the salad.
Over-toasted sesame seeds start to turn bitter. I keep the sesame in a dry skillet for a minute to a minute and a half over low heat, stirring often. As soon as the colour starts to change, I tip it onto a plate.
I arrange the salad with chicken liver, pickled cucumbers and broccoli on plates and sprinkle it generously with sesame seeds.
I put a quarter of an egg and half a floret on each serving. I sprinkle the salad with green onions.
Tips
- 1
A CRISP CRUST ON THE LIVER – raise the heat for the last few minutes. Started over high heat straight away, the liver turns tough inside.
- 2
BROCCOLI INTO COLD WATER after boiling – it stops the cooking process and keeps the bright green colour and firmness.
- 3
SESAME OVER LOW HEAT – over-toasted seeds turn bitter. 1–1.5 minutes in a dry skillet, stirring often.
- 4
10 MINUTES TO SOAK – the mayonnaise "brings the flavours together". Served straight away, the components stay "disjointed". The same principle works in other warm salads with liver.
FAQ
Which liver should you choose? +
Chicken liver is ideal for salads (tender, fries quickly). Alternatives: turkey liver (a little firmer, but similar), duck liver (fatty, for gourmets), rabbit liver (lean). Beef and pork liver are not suitable – the texture is different. Fresh liver is firm, with no grey film and a dark burgundy colour. Thaw frozen liver in the fridge for 6–8 hours. Remove the membranes and ducts – they will give bitterness. Soak it in milk for 30 minutes – this removes the "specific" aftertaste. For a premium version, use farm chicken liver. Fry it in a well-heated skillet – it will seal quickly.
Can the broccoli be replaced? +
Alternatives: cauliflower (similar texture, white colour), green beans (crunchy), green peas (slightly sweet, cook quickly), Brussels sprouts (firmer, boil longer). Boil fresh broccoli for 5–6 minutes, frozen for 7–8. For a "spring" version, use asparagus boiled for 3–4 minutes. For an "autumn" version, baked pumpkin cubes. For a "diet" version, fresh cucumber (no cooking). Don't overcook it – the broccoli should stay firm, not turn to "mush".
How long does the salad keep? +
In the fridge in a container with a lid – 24 hours. Longer than that, the liver loses its tenderness and the vegetables "weep". Before serving, stir it and, if needed, add a spoonful of fresh mayonnaise. Take it out 15–20 minutes before serving (cold "mutes" the flavours). Don't leave it at room temperature for longer than 2 hours – mayonnaise and liver spoil quickly. For a "packed lunch", keep the dressing separate, with the liver and vegetables in a container, and combine them before eating. For a buffet, garnish it 10 minutes before serving (sesame, egg, onion). Serve it in glass bowls – the contrast of liver and broccoli looks lovely.
What to serve the salad with? +
It is a stand-alone dish – for dinner or a light lunch. With crisp croutons or rye bread – for heartiness. With a cup of green tea or a herbal infusion – for a light option. With a glass of dry white wine (Sauvignon Blanc, Chardonnay) – a "grown-up" serving. For a "family dinner" – with a vegetable broth and bread. For a picnic – in a container with the dressing kept separate. For an "office lunch" – easy to carry (the liver doesn't fall apart). In the morning "French style" – with a croissant and coffee. For a children's version, reduce the amount of pickled cucumbers and sesame. A versatile salad for everyday meals and the festive table.
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