Salad with chicken liver, pickled cucumbers, and broccoli

An exquisite salad with chicken liver and pickled cucumbers is easy to prepare. It will be a perfect dish for breakfast or dinner, containing a sufficient amount of proteins and vitamins. Chicken liver is rightly considered the most popular offal: it fries very quickly, and the texture remains tender despite the appearance of a crispy crust. The addition to the salad is sesame seeds. They are a plant source of calcium, enriching food with beneficial trace elements. Toasted in a frying pan, sesame seeds become especially tasty whencombined with mayonnaise.

Caloric content: 194 kcal per 100 grams of the dish.

Cooking time: 45 minutes.

Serves: 4.

Ingredients

• chicken liver – 200 g;
• frozen broccoli florets – 200 g;
• eggs – 2 pcs;
• pickled cucumbers – 2 pcs;
• green onion – 1 bunch;
• mayonnaise – 120 ml;
• sesame seeds – 2 tbsp;
• salt – to taste;
• vegetable oil – 30 ml.

Preparation

1. When using frozen products, the liver is completely thawed before frying, while the broccoli florets can remain icy.

2. Frozen broccoli florets are added to lightly salted boiling water and boiled for 7-8 minutes. Since the salad with chicken liver, pickled cucumbers, and broccoli will be dressed with quite salty mayonnaise, the broccoli should not be over-salted during cooking.

3. Chicken liver is fried in vegetable oil for 8-10 minutes. A crispy crust is important for this dish, so the heat is increased in the last minutes of frying.

4. Boiled florets are immersed in cold water for 5 minutes. After that, they are transferred to a colander to drain the water.

5. Broccoli florets can be left whole or cut into 4-5 pieces. The chopped pieces are placed in a deep salad bowl.

6. Fried chicken liver is sliced thinly and mixed with broccoli.

7. Eggs are boiled hard. One egg is diced and added to the salad bowl. The other is kept for decoration.

8. A small bunch of green onions is chopped.

9. Spicy pickled cucumbers are cut into small pieces.

10. Mayonnaise with a fat content of 40-55% is used for dressing the salad.

11. The salad is mixed and left for 10 minutes to soak. The salad does not need to be chilled.

12. Over-fried sesame seeds begin to taste bitter. Sesame is kept in a dry pan for about 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.

13. The salad with chicken liver, pickled cucumbers, and broccoli is served on plates and generously sprinkled with sesame seeds.

14. Then, a quarter of an egg and half a floret are placed in each serving. The salad is sprinkled with green onions.