Liver salad: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat salads occupy a special position among dishes for the everyday and festive table, as they combine good taste and pleasant appearance. At the same time, they allow you to maintain a feeling of satiety for a long time, saturate the body with proteins, trace elements and vitamins necessary for normal functioning.

Meat salads also include offal dishes. Here are some interesting liver salad recipes. The photos presented in the article will clearly demonstrate how they will look on your table, and step-by-step explanations of the cooking process will help even an inexperienced cook to cope with this task faster.

Selecting the main ingredient

To make a tasty liver dish, it is important not only to prepare this product correctly, but also to buy one that meets quality standards. Many stores and supermarkets sell frozen livers, soaking them in water to give them more weight. When defrosted, such an offal loses most of its taste, turning into rubber during cooking.

Therefore, it is recommended to buy chilled liver without obvious signs of icing. When choosing different types of this product, you should be guided by its following features:

• Chicken liver. The fresh product has a brown color, possibly with a beetroot tinge. If the liver is light, yellowish or too dark, then it is stale. You shouldn't buy it. If there are greenish spots on the surface, the product will be bitter.
• Beef liver looks like boiled beets. If she has a grayish or orange-brick tint, then the animal was sick. In fresh beef liver, the film on top of it is easily separated. If not, it means that the product has already been waiting for its buyer for too long.
• Pork liver should be pale burgundy with gloss. If it is dull and sticky to the touch, the product is stale. It is important to closely examine the film. If there are bubbles on it, most likely the product is infected with worms. You should refuse to buy, because you can infect the whole family.

Not all liver salad recipes indicate that it is better to soak this offal before cooking in milk or water, lightly flavored with soda (you can use mustard) to remove excess bitterness. Then the dish will have a delicate taste without a specific shade inherent in the liver.

Charming salad with pomegranate

This salad recipe with chicken liver can be not only a wonderful decoration of the festive table, but also a dietary dish for every day, as it is low in calories and contains a lot of fiber. To prepare it, you should take:

• 400 grams of pre-boiled chicken liver.
• Two Golden apples.
• A large bunch of lettuce (about 50 grams).
• A handful of pomegranate seeds.
• 2 tbsp. l. shelled pine nuts.
• 60 grams of butter and the same amount of olive oil.
• 2 tbsp. l. cognac.
• 1.5 tsp cane sugar.
• 1 tbsp l. wine vinegar.
• 1 tsp honey.

Cooking

The liver should be pre-boiled, cooled and cut into large pieces (3-4 cm long). It is not necessary to make the pieces too small, as this product crumbles when the finished salad is mixed with the liver, which will significantly spoil the appearance of the dish. Rinse the greens under running water and dry between two paper towels, lightly roast the pine nuts in a dry frying pan until the color changes slightly. Remove the core from the apples and cut them into slices 1-1.5 cm thick. Mix honey, vinegar and olive oil in a bowl - this is a salad dressing, it should brew a little. Heat the butter in a frying pan, the fire should be low so that the oil does not smoke.

Place the apples in and fry, stirring for a few minutes. Sprinkle with sugar, mix again. When the apples begin to change color, add chicken liver, cognac to them and keep on fire until the liquid has evaporated. Turn off the fire. Place the lettuce, torn into medium-sized pieces, in a wide bowl, put the liver with apples on top, sprinklepine nuts and pomegranate seeds. Drizzle with chicken liver salad dressing. Using two spoons, lightly mix the finished dish. Serve immediately while the liver is still warm.

Salad with mayonnaise "Bachelor's Dinner"

Those who prefer a simpler and more satisfying option can use the recipe for liver and carrot salad with mayonnaise dressing. This dish is prepared very quickly and can be eaten cold. It's perfect as a snack at work. To prepare such a dish, you must have:

• 0.5 kg of liver. It must be filled with water so that the liquid only covers the product, and boil for 10-15 minutes over medium heat, and then put it in a colander and let it cool. Cut into medium cubes.
• 350 grams of fresh champignons. They must be cut into slices and fried in three tablespoons of vegetable oil until lightly blushed.
• Five eggs hard boiled, cooled, peeled and cut into small cubes along with three pickled cucumbers.

Mix all prepared ingredients in one bowl, add s alt to taste and 1/3 tsp. black pepper. Season the salad with mayonnaise (about 4 tablespoons), mix well again and let stand for half an hour so that the ingredients of the dish exchange taste.

Beef liver salad with fried onions

Another simple salad recipe that even a teenager can cook. The peculiarity of this liver salad is fried vegetables. Therefore it canuse as a separate warm dish (for lunch or dinner). When cold, this is a regular meat salad as an addition to the main course. To prepare it, you need only three ingredients: liver (500 grams), onion (2 pcs.) And carrots (1 pc.), As well as mayonnaise as a dressing.

The liver must be boiled in a whole piece, because this way it retains more vitamins and trace elements, and after cooling, cut into small sticks and lightly fry in a pan, adding two tablespoons of vegetable oil. Transfer the product to a salad bowl.

Chop the onion into thin strips and fry in the remaining oil until transparent, add grated carrots to it and hold on fire for another three to four minutes. Vegetables should be soft but not browned. Put them to the liver, s alt, pepper according to taste preferences and add mayonnaise. Mix the finished salad with the liver and onions. It can be served immediately.

Puff salad "Royal"

Puff types of salads have long taken pride of place on holiday tables. There can be several varieties at the same time. Most of these dishes have similar ingredients: meat base, potatoes, carrots and cheese with eggs. We offer unusual and very interesting liver salad in terms of taste. A photo of this dish in finished form is presented below. With the help of the "Royal" salad, you can diversify the menu and decorate the festive table in an original way. For its preparation you will need:

• 600 grams of liver (pork or beef).
• 350 - 400 grams of crab sticks.

• 8 eggs.
• 2 red onions.
• 4 tbsp. l. vinegar.
• 2 tbsp. l. cold water for marinade.
• 1 can of canned corn.
• 300 grams of hard cheese.
• 150 - 200 grams of mayonnaise.

This amount of ingredients is designed for two large salad bowls. If this is too much for you, you can reduce the proportions by half.

Preparation of ingredients

Before you start laying out a layer of salad with a liver, forming a finished dish, you need to do the primary processing of the ingredients. First of all, you need to boil the liver in a small amount of water, without first forgetting to remove the upper film and veins of the bile ducts. If you soak the product in milk for an hour before cooking, and then rinse and boil, then it will turn out much more tender and juicier. The liver is cooked for about 60 minutes, but it is better to check the readiness by piercing it with a fork to the middle. If this produces pink juice, you need to cook more.

Cool the finished offal by draining the water, and then cut into small cubes or grate on the largest grater. Cut the peeled onions into quarters and chop finely. Pour them with a mixture of vinegar and water for forty minutes in order to remove bitterness and give the slices an original flavor. Eggs need to be boiled for at least eight minutes and cut into neat medium-sized cubes. Pre-thawed crabcut the sticks into halves lengthwise, and then into pieces 0.5 cm thick.

How to layer lettuce

In order for the cooked dish to be harmonious in taste, the layers in it must be placed in the correct order. In this liver salad, they should be arranged in the following order:

1. Liver.
2. Pickled onion. It should be slightly squeezed out, and only then placed on the liver.
3. Chopped eggs.
4. Crab sticks.
5. Canned corn.
6. Cheese shredded with a grater.

On each layer it is necessary to draw a thick mesh with mayonnaise so that the components of the salad are well saturated. It is better to cook it a couple of hours before serving, so that the ingredients have enough time to soak. To make this salad look even more original, finely chopped green onions can be poured on top of the cheese. In our photo, it is located in a slide in the center of the dish, but it can be done differently, for example, along the edge.

Cod liver salad

Puff salad can be prepared from the liver of not only poultry or pigs, but also cod. This product is very high in calories, which should be considered by those who monitor their weight. According to the recipe, for a sea fish liver salad for two persons, the following proportions should be taken:

• 150 hard cheese. It needs to be grated. This will be the first layer of lettuce that is laid out in a flat salad bowl.
• 150 grams of cod liver chop with a knife into small pieces and place on the cheese, smooth with a fork.
• Chop a small bunch of green onions thinly and cover the liver with them. You should try to cut it very finely.
• 200 grams of boiled "in uniform" potatoes cut into small cubes and make another layer out of it.
• Cover the potatoes with a layer of mayonnaise, and spread one pickled cucumber on top of it: you can cut it into strips or slices - the taste will not suffer from this. Please note that this is the last layer, so it should look attractive.

This layered salad with liver needs time to soak, so it is recommended to put it in the refrigerator for an hour. Only then can the dish be served to guests.

Healing salad to increase hemoglobin

Food should be not only tasty, but also he althy. Therefore, it is desirable to include in your diet foods that give the body all the most valuable. Liver salads do an excellent job with this function. The recipe for the next dish is very simple. Its peculiarity is that it nourishes the hematopoietic system well, therefore it is recommended for those who are prone to anemia, as well as for pregnant women. The composition of the salad includes:

• Two eggs.
• Two beets.
• 500 grams of liver.
• Three onions.
• 100 grams of mayonnaise.
• A little black pepper.
• S alt to taste.

To prepare this salad, it is recommended to use only beef liver, since it is the one that is as rich as possible in essential trace elements that stimulate the process of increasing hemoglobin in the blood.

How to cook

FirstThe thing is to boil the whole beets until tender. Next, boil the liver until half cooked, freeing it from films and veins. It should have a slightly pinkish tint, which indicates that the desired product condition has been reached. While still warm, the liver needs to be cut into bars and fried in a small amount of vegetable oil until a light blush. Pour into a bowl.

In a frying pan in the same oil, fry the onion sliced into thin circles until soft. It will give the dish the necessary sweetness and a special piquant taste. Put it on the liver, s alt and lightly sprinkle with pepper. On top of the onion, place boiled beets, cut into strips and pour mayonnaise, distributing it evenly throughout the salad. Cut boiled eggs into small pieces (yolk can be mashed with a fork) and sprinkle on top of mayonnaise.

During cooking, the salad is a bit like a puff, but you don’t need to focus on this, because before serving it needs to be slightly mixed, removing the border of the layers. This salad is quite tasty, despite the unusual ingredients that are rarely used in this combination. If you add 150 grams of grated hard cheese to such a dish, then it will change significantly. It will become not only useful, but very attractive in appearance, so it will be able to decorate the festive table. To make it even more original, you can sprinkle it on top with chopped parsley. This delicious liver salad will be a favorite in your cookbook.

With mushrooms

This is a very easy to prepare and delicious salad. HisThe recipe is taken from French cuisine. We will need the following products:

• Mushrooms - 250g
• Liver (beef) - 200g
• 2 onion heads.
• Mayonnaise - 120 g.
• Parsley - a small bunch.
• Vegetable oil - 3 tablespoons
• S alt to taste.
• Ground pepper (better to take black) - to taste.

This salad can be prepared in 20 minutes. First you need to wash the liver and boil it for 10 minutes. Until it reaches readiness, it is necessary to chop the onion. Peel the mushrooms, cut into thin slices and fry in oil. Cool the boiled liver slightly, cut into cubes. Pour oil into the pan, put the onion and liver. Fry until the onion is slightly golden. Place mushrooms and liver with onions in a bowl. S alt. Spice up. Add Mayo. Mix. Top with chopped parsley.