Liver liver salad. Puff salad with pork liver

A huge variety depends solely on the flight of creative imagination! You can prepare a liver salad using any available ingredients: vegetables, fruits or mushrooms. Delicate bird liver is very easy to prepare: it does not require extra work. Beef or pork should be well beaten and cleaned before serving. In salads, it is successfully combined with all kinds of greens and vegetables: it can be mixed with grated cabbage, carrots or beets, sprinkled with nuts or grated cheese, seasoned with thick mayonnaise and a lot of spices, giving a delicate, wonderful aftertaste.

The five most commonly used ingredients in recipes are:

Mixing the liver with grapes, apples or even pineapples, the culinary specialist may not be afraid of poor compatibility, since even fruity sweetness will not spoil the culinary creation, but will only make the dish more unusual and brighter! Spicy lovers can always add spicy carrot, pepper and spices for piquancy. Every gourmet will certainly find his original idea!

The liver is an offal, but in terms of nutritional properties it is not inferior to meat. Many housewives prepare dishes based on this product, appreciating it for taste qualities. For example, liver salad. You don’t have to spend a lot of time cooking, and the liver is cooked faster than meat.

This is the most common type of lettuce. You can cook on a simple day or serve for a holiday.

The dish is suitable for a festive table.

Composition of components:

• beef liver - 420 g;
• ground black pepper;
• carrot;
• salt;
• mayonnaise - 100 ml;
• onion - 2 pcs.

Execution order:

1. In a thoroughly washed liver, remove the film, blood vessels, periodically changing the fluid. Pour cold water, salt, boil. Then cool, chop into cubes.
2. Grind carrots on a medium or fine grater.
3. Saute chopped onion in a pan, add carrots. Cook until ingredients are soft.
4. Mix roast and liver, pour mayonnaise, sprinkle with pepper.

Liver salad in layers

This salad should be placed in the most honorable place at the feast. It's easy to prepare and tastes amazing.

Ingredients:

• onions - 4 heads;
• chicken liver - 550 g;
• sunflower oil;
• carrots - 4 pcs.;
• pickled cucumber - 5 pcs.;
• mayonnaise;
• egg - 6 pcs.

Cooking:

1. Boil the liver in salted water for 20 minutes. Drain the liquid, cut the offal into strips.
2. Cut cucumbers into cubes. If the vegetable has a hard skin, it is better to cut it first.
3. Boil carrots, cool. Grind on a coarse grater.
4. Fry chopped onion in a pan.
5. Boil eggs. Cut the whites, grate the yolks.
6. Now it's time to fold the prepared foods. Spread everything in sequence: liver, mayonnaise layer, cucumbers, mayonnaise, carrots, mayonnaise, protein, mayonnaise. Repeat layers if necessary. Decorate with yolks.
7. Allow the dish to soak for a couple of hours before serving.

With chicken liver

The appetizer has a delicious taste, will give pleasure and delight everyone gathered at the table. Liver salad with chicken liver is not only tasty, but also very healthy.

Liver salad is very healthy.

Ingredients:

• egg - 3 pcs.;
• chicken liver - 320 g;
• mayonnaise - 120 ml;
• salt;
• pickled cucumbers - 190 g;
• ground black pepper;
• champignons - 250 g.

Cooking:

1. Pour the prepared liver with water, salt, boil until tender. Cool, cut into cubes.
2. Fry the mushrooms in oil until the liquid evaporates.
3. Pour water over eggs, boil, cool, peel, pass through an egg cutter.
4. Chop cucumbers into cubes.
5. Combine all products, pepper, pour mayonnaise. Mix everything thoroughly.

With carrots and onions

Liver salad with carrots and onions the right combination products will appeal to all households.

Ingredients:

• beef liver - 530 g;
• salt;
• carrots - 1 pc.;
• black pepper;
• onions - 2 pcs.;
• oil;
• mayonnaise;
• pickled cucumber - 210 g.

Cooking:

1. Pour offal with water, salt, boil. Cut the cooled liver into thin strips.
2. Grind the onion in half rings, grate the carrots. Sauté onions in a frying pan with oil, add carrots, fry.
3. Grate cucumbers.
4. Mix prepared products, pepper to taste, pour mayonnaise.

With pickles step by step

Liver salad with pickles comes out hearty, tasty and healthy.

Pickled cucumbers give light salad sourness.

Ingredients:

• chicken liver - 110 g;
• onion - 1 pc.;
• mayonnaise;
• potatoes - 2 pcs.;
• greens;
• carrot - 2 pcs.;
• canned peas - 4 tbsp. spoons;
• pickled cucumber.

Cooking:

1. Boil offal in salted water, cool, cut into cubes.
2. Without peeling, boil carrots and potatoes, cool, peel, cut into cubes.
3. Chop onion, herbs.
4. Cut cucumber.
5. Put a layer of liver, spread the cucumber, cover with a layer of onion, coat with mayonnaise. Arrange the potatoes, salt, grease with mayonnaise. Put carrots, sprinkle with peas, grease with mayonnaise.
6. Decorate with greenery.

Sea salad with cod liver

Good option for breakfast. It only takes a few minutes to prepare.

Ingredients:

• salt;
• cod liver - bank;
• black pepper;
• onion - 2 pcs.;
• egg - 5 pcs.

Execution order:

1. Fluff the contents of the jar with a fork.
2. Pour water over eggs, boil, cool. Chop the peeled eggs.
3. Chop the onion. If you do not like to feel bitterness, pour boiling water over it. After the procedure, the vegetable will become tender and fit perfectly into the composition of the salad.
4. Mix mashed liver with onions, add eggs, salt, sprinkle with pepper. Mix.

Warm liver salad

The unusual performance of the salad will delight and delight all guests. Thanks to the cherry flavor, the dish is fragrant and appetizing. For cooking, you can use any kind of liver.

An appetizing salad will not stand aside.

Ingredients:

• butter / ghee - 55 g;





• To make the dish as tasty as possible, you should properly prepare the liver. It is better to soak the offal in milk in advance, hold for half an hour. Thanks to this manipulation, possible bitterness will go away. Then remove the films, vessels, and boil. During cooking, do not allow strong seething of the liquid.
• Use special rings for cooking that will help shape the salad, make it original and attractive.
• layered salad before serving, it is best to keep in the refrigerator. The layers are well saturated, so that the food will delight you with its taste.

Chicken liver is extremely useful, but not everyone eats it with pleasure. But a salad with her is a completely different matter: they can effortlessly feed a family. Yes and on festive table salad with chicken liver is appropriate: it is not only tasty, but also unusual, especially in a wide range of variations and decent design. It can be boiled, fried or stewed - all options are good in their own way. At the same time, in almost any form, the liver harmoniously combines with fresh and canned vegetables, fruits, mushrooms. So feel free to experiment! If you want something original - cook Chicken Liver Salad!

Of all the offal, chicken liver is perhaps one of the first places. Salads are very tasty, nutritious and tender. The product contains a number of vitamins: A, B and C, as well as iron, selenium, folic acid and protein. Salad from chicken liver can be warm or cold, plain or puff. For cooking, boiled, stewed or fried with vegetables (carrots and onions) liver is used. Very tasty salads are obtained from liver stewed in cream or sour cream.

FROM chicken liver fresh and pickled champignons, onions, carrots, potatoes, tomatoes, cucumbers, canned peas and corn, salads different varieties, cheese and apples. You can fill the dish with mayonnaise, sour cream, their mixture, as well as a mixture of vegetable oil with soy sauce, mustard, herbs and spices.

Chicken Liver Salad Recipes

Potato salad with chicken liver

Ingredients:

• 2 potatoes
• 150 g chicken liver
• 6-8 pitted olives
• 1 bell pepper
• 2 tbsp. tablespoons of vegetable oil
• mayonnaise
• greens
• ground pepper
• salt to taste

Cooking:

Salt the offal, fry in vegetable oil. Cool, cut. Boil the potatoes in their skins, cool, peel, cut into small cubes. bell pepper cut in half, remove the core, seeds, then cut into pieces. Cut the olives into rings. Combine the prepared products, pepper, salt, season with mayonnaise, mix. Put in a salad bowl, decorate with herbs.

Salad with chicken liver, champignons and arugula

A healthy and delicious salad according to this recipe will not leave anyone indifferent. Chicken liver is an excellent source of iron, and fresh arugula is rich in vitamins. This salad is best served warm.

Ingredients:

• 100 g champignons
• 150 g arugula
• 250 g chicken liver
• 5 st. l. olive oil
• 1 tsp french mustard
• 1 st. l. cognac
• 1 st. l. dry red wine
• handful of pine nuts
• salt,

Cooking:

Wash the liver, dry a little on a paper towel. Heat up a skillet with 2 tbsp. l. olive oil, put, salt, pepper, fry over moderate heat on both sides for 15 minutes. Pour in cognac, simmer over moderate heat for 3 minutes. Cool down a bit. Cut the warm liver into slices. Wash the mushrooms, cut into thin slices. Add mustard, wine to the mushrooms, simmer over moderate heat for 3 minutes. Arrange the arugula on a plate, removing the tough stems. Place liver slices and mushrooms on top. Drizzle with remaining olive oil. Dry the pine nuts in a frying pan without adding oil, sprinkle them over the salad before serving.

Layered Vesuvius salad with chicken liver

Ingredients:

• 400 gr chicken liver
• 3 large pickled cucumbers
• 3 large carrots
• 2 medium bows
• 4 hard boiled eggs
• 2 medium cloves of garlic
• mayonnaise,
• salt to taste
• dill or parsley
• 100-300 gr of cheese

Cooking:

Lay out the salad in layers.

1 layer - boiled liver, grated on a coarse grater. 2 layer - cucumbers on a coarse grater. 3rd layer - carrots on a coarse grater fried with onions (it is advisable to add vegetable oil only a little bit so that the carrots are not too greasy), sprinkle the layer with garlic through a press. 4 layer - grate the eggs on a fine grater. 5 layer - sprinkle with cheese.

Decorate the salad with finely chopped greens. Between the layers make a mayonnaise mesh. Let the salad brew for 5-8 hours.

Asparagus salad with chicken liver

Ingredients:

• Asparagus - 150 g green
• Chicken liver - 200 g
• Chicken egg - 2 pcs.
• Cherry tomatoes - 6 pcs.
• Olive oil - 2 tbsp. l.
• Vinegar - 1 tbsp. l. balsamic
• Salt - to taste
• Black pepper - to taste
• Lemon - 0.5 pcs.

Cooking:

We wash the asparagus, cut off the hard tail. Boil water, adding salt and half a lemon to it. Blanch the asparagus for 2 minutes. We discard on a sieve, then lower it into ice water. We throw it back on the sieve. We clean the liver from large vessels. Salt, pepper. We heat olive oil (1 tablespoon) in a pan and quickly fry on all sides until golden brown, but so that inside it remains pink and juicy. Hard-boiled, peeled eggs and cherry tomatoes cut lengthwise into slices. Asparagus into pieces 3-4 cm long. Mix all the products together, salt, pepper to taste, sprinkle with the remaining olive oil and balsamic vinegar. We serve immediately!

Chicken liver salad with pears and cheese

Ingredients:

• 400 g chicken liver
• 2 pears
• 150 g curd cheese
• 2 tbsp. spoons of kernels walnuts
• 1 handful of lettuce leaves
• 2 garlic cloves
• 1 teaspoon wine vinegar
• 3 art. spoons of olive oil
• ground black pepper

Cooking:

Wash the liver, remove the films, chop, salt, pepper and stew until cooked with half the oil. Wash greens, dry. Remove cores and seeds from pears. Crumble the cheese. Combine the prepared foods, then put on a flat dish on top of the lettuce leaves. Drizzle with the remaining oil and vinegar mixture, sprinkle with chopped walnuts and chopped garlic.

Chicken liver and spinach salad

Ingredients:

• 150 g salad mix
• 150 g spinach
• 6 pcs. chicken liver,
• 1 slice goose liver,
• 1 truffle
• 2 tbsp. l. butter,
• 70 ml of port wine,
• 3 art. l. olive oil,
• 3 art. l. peanut butter,
• 2 tsp sherry vinegar,
• 2 tsp dry red wine vinegar
• serrated bow,
• tarragon,
• chervil,
• ground black pepper,
• salt to taste.

Cooking:

Peanut butter, vinegar, olive oil, salt and ground black pepper mix, add salad mix, spinach, liver fried in butter. Sprinkle with chopped herbs, pour over port wine. Add truffle, cut into strips, at the end add finely chopped goose liver.

Chicken liver and eggplant salad

The salad prepared according to this recipe is very unusual. Chicken liver gives it a rich taste, which is especially good in combination with eggplant and ripe tomatoes. Spicy ginger-honey dressing brings oriental notes to the dish. Such hearty salad Can be served cold or warm as a complete dinner.

Cooking time: 30 minutes Number of servings: 1-2

Ingredients:

• 100 g chicken liver
• 100 g eggplant
• 100 g cherry tomatoes
• 30 g arugula salad
• 20 ml olive oil
• salt,
• freshly ground black pepper - to taste

For refueling:

• 20 ml olive oil
• 20 ml honey
• 10 g pickled ginger

Cooking:

Cut eggplant into thin slices. Salt and pepper the eggplant slices. Drizzle eggplant with olive oil. Fry eggplant on both sides in a dry frying pan until tender.

Cut the tomatoes in half. Rinse the liver, dry, remove films, ducts, salt. Fry in a preheated pan with olive oil until golden, remove from heat, bring to readiness in the oven for 4-5 minutes at 180 ° C. Chop pickled ginger. Mix honey with olive oil and ginger separately in a container. Put eggplant, tomatoes, liver, arugula in a container, add dressing. Mix salad and serve.

Recipe for warm salad with chicken liver

Warm salad with chicken liver and tomatoes

You will need:

• 400 g chicken liver;
• 1 bunch lettuce;
• 8 cherry tomatoes;
• 3 drops of vegetable oil;
• balsamic vinegar;
• basil.

Cooking method:

1. Wash offal, cut into small pieces, salt.
2. Put 3 drops of vegetable oil into the pan, rub with a napkin. Fry the liver, then salt for 2-3 minutes until cooked.
3. Tear the lettuce leaves with your hands and place in a bowl.
4. Cut tomatoes into small pieces, mix with salad. Add warm liver, stir.
5. Drizzle salad with balsamic vinegar and sprinkle with basil.

Warm salad with chicken liver and grapes

Beneficial features It is difficult to overestimate the liver: it is rich in trace elements, vitamins, including B9 (folic acid), and substances important for supporting the immune and circulatory systems. In combination with grapes and fresh lettuce leaves, it will surprise you with a new interesting taste and delicate structure. This dish will give you energy for the whole day.

Cooking time: 20 mins Number of servings: 4

Ingredients:

• 500 g chicken liver
• 200 g seedless grapes
• small head of radicchio lettuce
• small bunch of lettuce
• 2 tbsp. l. vegetable oil
• 1 st. l. white wine vinegar
• salt, freshly ground black pepper to taste

For submission:

• 25 g pine nuts

Cooking:

Clean the liver from films and ducts, rinse in cold water dry on a paper towel. Heat oil in a frying pan, then fry, turning quickly, until light brown. Pour in the vinegar. Pour grapes, add salt, pepper. Mix ingredients thoroughly. Tear lettuce leaves with your hands and arrange on plates. Put the liver with grapes on the leaves. Sprinkle the dish with pine nuts, then serve immediately.

Warm salad with chicken liver and apple

Ingredients:

• 300 g chicken liver
• 2 handfuls frisee lettuce or lettuce mix
• 1 apple
• 1 head of onion
• 1 tsp lemon juice
• 1 tsp Sahara
• 3 art. l. olive oil
• 15 g butter
• 1 st. l. balsamic or red wine vinegar
• 1 tsp honey
• 1 tsp mustard
• salt, ground black pepper to taste

Cooking:

1. Wash offal, dry well with paper towels, cut in half.
2. Onion cut into thin rings.
3. Cut the apple into thin slices, drizzle lemon juice.
4. Heat 1 tablespoon of olive oil in a frying pan, melt butter in it. Put the onion in the pan, then fry over low heat for 3-4 minutes. Sprinkle onion with sugar, continue frying for another 5 minutes. Take the onion out of the pan.
5. Put the liver in the pan, fry on both sides for several minutes until cooked, salt and pepper at the end of cooking.
6. For dressing, mix remaining olive oil with vinegar, honey, and mustard.
7. Arrange lettuce, apples, onions, liver on plates. Pour over the dressing.

The correct consistency of the salad largely depends on the preparation of the main component. Chicken liver is quite capricious and will be juicy and tender only under certain conditions:

• if the product is supposed to be fried, then it must certainly be chilled. Thawed liver is only suitable for cooking or stewing;
• before cooking, it is necessary to remove films, veins, spotted areas;
• it is better to salt not earlier than 5 minutes before readiness - salt takes moisture;
• for frying, the product is laid out in a pan in an even thin layer, and mixed no more often two or three times, very carefully so as not to damage such a fragile product;
• immediately upon readiness, the liver must be removed from the hot pot or pan to avoid overdrying;
• Ready boiled pieces should be dried on a paper towel. To the touch they should be elastic; hard means dry.

product availability and great taste make chicken liver dishes a welcome guest on many tables. Feel free to include this most useful product in every sense in your diet! Enjoy your meal!

The liver is one of the most valuable products, containing many substances necessary for humans. Among them are vitamins A, E and B12, which are contained in the product in the most easily digestible form.

The liver is a source of such essential trace elements as iron, copper, phosphorus, chromium and others; it can increase the level of hemoglobin in the blood and lower the level of sugar.

Pork liver improves the condition of hair and skin, improves immunity and the ability to regenerate tissues, and heals the kidneys and nervous system. For this reason, salads pork liver popular, and also because they are budget-friendly and quickly prepared.

However, pork liver contains quite a lot of cholesterol, so it should be combined with vegetables and onions, which neutralize the undesirable effect. However, one serving of pork liver - say, pork liver salad with onions - will only benefit!

Recipes for salads with pork liver with photos can be found in many books and websites, which proves the popularity of this product. Pork liver salads are tasty and nutritious, they can replace dinner. Among them there are both everyday ones, which make it possible to improve the quality of family food, and festive, beautiful and unusual ones. Here are recipes for salads with pork liver everyday and for treating guests.

Quick salad with liver, carrots and green peas

Pork liver and carrot salad is a healthy everyday dish.

Ingredients:

• Liver - 300 gr
• Eggs - 4 pcs
• Green pea- 5-6 tablespoons
• Pitted green olives - 2-3 tablespoons
• Green onions - 5-7 feathers
• Carrot - 1 piece
• Maasdam type cheese - 150 gr
• Mayonnaise

Cooking process:

1. Rinse the liver and soak for an hour in milk. Drain the milk. This simple action will save the pork liver from the somewhat harsh taste inherent in it, which is why some people do not like it.
2. Boil the liver with carrots.
3. Hard boil eggs.
4. Finely chop the liver, grate the carrots coarsely, and finely grate the cheese.
5. Eggs can be chopped and rubbed - to your taste.
6. Slice the olives crosswise green onion- arbitrarily.
7. Combine liver, eggs, carrots, peas, cheese and olives.
8. Add mayonnaise. Top with green onions.

This pork liver salad, hearty and tasty, can become a good meal for a long cold autumn evening. It will increase immunity and improve mood, because, in addition to the liver, it contains peas and cheese - excellent antidepressants, as well as green onions, which saturate the body with vitamins.

Liver salad can be a great option for an original and fairly budget salad for the holiday. Many people don't liver loving, willingly eat it as part of a salad, because in combination with vegetables and other ingredients, this product acquires a pleasant and multifaceted taste, giving the salad piquancy and charm.

Since the liver is somewhat fatty, in any pork liver salads, the recipes of which we give, it is worth combining it with something sour or spicy, then the dish will sparkle with new colors.

Layered liver salad with pickled cucumbers and champignons

Ingredients:

• Liver - 400 gr
• Champignons - 300 gr
• Eggs - 4 pcs
• Walnuts- big handful
• Pickled cucumbers - 2-4 pieces
• Parmesan type cheese - 100 gr
• Carrot - 1 piece
• Garlic - 4 cloves
• Onion - 1 medium onion
• Mayonnaise
• Lettuce leaves - 5-6 pieces
• Vegetable oil

Cooking process:

1. Soak the liver in water or milk for 1 hour, then freeze slightly and cut into “noodles”.
2. Cut the onion into half rings, grate the carrots coarsely.
3. Fry the liver, onions and carrots until the liver is ready.
4. Boil eggs for 10 minutes, hold in cold water, peel and coarsely grate or chop.
5. Also grate pickled cucumbers.
6. Cut mushrooms into slices and stew without water for about 5-7 minutes. Squeeze the garlic on them and simmer for another 2 minutes.
7. Rub the cheese on a fine grater.
8. Peel the walnuts from the shell, calcine in the microwave for a couple of minutes at maximum power, rub between the palms and blow off the fallen skin. The remaining skin can not be peeled off.
9. Chop the nuts into crumbs with a knife.

Place lettuce leaves on a platter. Spread lettuce on top of them. Each layer should be lightly tamped:

• 1 layer - half of the eggs. Lubricate with mayonnaise, lightly tamp.
• 2 layer - liver with onions and carrots.
• 3 layer - half nuts
• 4 layer - pickled cucumbers
• 5 layer - mushrooms. Lubricate with mayonnaise.
• 6 layer - the remains of the egg. Lubricate with mayonnaise.
• 7th layer - grated cheese and the remains of a walnut.

The top can be decorated with greenery. Layered salad should be in the refrigerator, covered cling film for at least two hours. Enjoy your meal!

Calories: Not specified
Cooking time: not specified

Recently, the liver has increasingly become the "hero" of today's popular warm salads replacing the main course. But do not forget that it is also a good ingredient for regular salad and goes well with the most simple products, which are almost always in the refrigerator - with eggs, carrots, onions, potatoes.

The boiled liver is a bit dry in taste, so in this version it looks best with mayonnaise, in which different ingredients densely mixed and exchange tastes and smells. In addition, in a layered salad, you can put the liver in the bottom or intermediate layer and it will not weather, so the salad can be prepared in advance, and not right before serving.
Today, together with you, we will prepare a pork liver salad with carrots and onions.

Ingredients:
- liver (pork, beef) - 300 g,
- bow - 2 pcs.,
- carrots - 1 pc.,
- eggs - 2 pcs.,
- mayonnaise,
- salt.

Step by step recipe with photo:

All salad ingredients are thermally processed, so before assembling it, you need to boil and fry individual products.



Liver preparation
Defrost frozen liver, remove films and veins, divide into several large pieces and soak in milk.
There should be enough milk to completely cover the pieces.
Soaking in milk softens the structure of the liver and removes the bitterness that is often present in ready-made liver dishes.
During cooking, do not salt the liver so that it remains soft.
Cook the liver for 20-30 minutes, depending on the size of the pieces. Readiness is checked by piercing a piece. If bloody fluid flows out of the puncture, the liver is not yet ready.
Grate the cooled pieces.

Preparing vegetables
Carrots and onions for salad from the liver are fried on sunflower oil. To do this, clean the onion and cut into thin rings or half rings, clean the carrots and rub on a coarse grater.
We put them in place in a pan with preheated vegetable oil and fry over low heat until softened. Salt.

Egg preparation

Hard boil the eggs, cover with cold water. Separate the whites from the yolks.

salad preparation

When all the ingredients are prepared, you can collect the salad. The sequence of layers does not matter much, but the liver should not be placed on top so that it does not dry out.
It is better to make more thin layers than to lay out each product in one layer.




The liver can be mixed in a separate bowl with mayonnaise and salt, and then spread in a salad.

We put a layer of vegetables on the liver, after squeezing out excess fat from them.

Then lay out a layer of egg white.

Duplicate the layers several more times, smearing each with mayonnaise, and sprinkle the entire surface of the salad with grated yolk. To prevent the yolk from sticking together, it is better to rub it directly over the salad, and then brush off the excess from the edge of the plate with a napkin.






From above, the salad can be decorated with herbs, boiled carrots, canned vegetables, olives, mushrooms.

Recall. what did we cook last time