Liver salad: selection of ingredients and cooking recipes

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

Although some housewives do not have offal, probably the most popular of them can be called the liver. It is from it that you can cook the most delicious dishes. Plus, they're incredibly useful. The liver is rich in a variety of vitamins, in particular A, B2 and C. Let's not forget about amino acids and antioxidants. This product is worth it to cook soups, main dishes and snacks from it. But today we will learn how to make liver salad. This is a very tasty dish that is enjoyed by the vast majority of people. Even those of them who are not too fond of "insides" will be blown away by their exquisite taste.

Which product is best to use?

Liver salads are an indispensable part of the cuisine of almost all peoples of the world. Use beef, pork, lamb, chicken, turkey liver. Calf liver is considered a delicacy. And in some expensive restaurants you can even try a salad fromquail or partridge liver. Goose liver, especially foie gras, is an accompaniment to many French appetizers.

Liver is usually combined with vegetables - fresh and pickled, as well as eggs, potatoes, mushrooms, nuts, tomatoes and paprika. This is such a versatile product that it leaves great room for personal experimentation. So learn the basic rules and be able to cook original and unique dishes. Products for liver salad are usually diced. And you can fill it with different sauces - mayonnaise, vegetable or olive oil. You can also prepare your own dressing for him.

Liver salad ingredients

The simplest form of this appetizer does not require any "overseas" products. When preparing it, you can use what almost every housewife has at home. For a pound of liver, we need two onions, a jar of green peas, one carrot and a few pickles. This combination of products perfectly emphasizes the taste of the liver.

Season this salad with s alt and black pepper (usually a pinch each). Sometimes nutmeg is also added. Spices are best taken freshly ground. It is desirable to use mayonnaise as a salad dressing. You can buy store-bought, but it's better to make your own. Then you will know that all your ingredients are of high quality, there are no emulsifiers and harmful additives in them. Before cooking, the film must be removed from the liver, for which it should first be scalded. Some chefs advise soaking itpreviously in milk, so that the bitterness is gone. Carrots need to be washed and peeled.

Cooking the salad

The liver for this snack needs to be boiled. We know that a lot of people don't like it this way. But believe me, in a liver salad, it will seem unusually tasty to you. You won't spend a lot of time on this salad. After all, the liver is cooked faster than meat, especially poultry. When it cools down, it should be thinly (straw) chopped. Onions for this salad are cut into half rings, and it is better to rub the carrots. Then the vegetables must be fried in vegetable oil until they acquire a golden color. Chop pickles very finely. Now mix all the ingredients together. S alt and pepper to taste, season with mayonnaise at the end.

If the salad is too dry, add the vegetable oil in which the onions and carrots were fried. It is usually garnished with parsley. This classic liver salad recipe can be spruced up with boiled eggs and walnuts. Then it will become more satisfying and festive.

Combination of liver and mushrooms

Such a snack is usually eaten very quickly after you put it on the table. How to cook liver salad with mushrooms? To do this, take a veal liver. Its delicate taste goes well with champignons. For three hundred grams of veal liver, you will need to take several pickled cucumbers, three eggs and 200-300 grams of mushrooms. A film is removed from a well-washed liver, boiled for about 20 minutes (water can be s alted quite a bit), cooled and cut into slices. Champignons clean andfried in oil. It is not worth cutting them too finely, because during heat treatment they greatly decrease in size. Eggs are hard-boiled, peeled and chopped into cubes. Cucumbers are cut into small pieces. All prepared products are mixed in a salad bowl, seasoned with black pepper and mayonnaise. Topped with parsley and chopped olives.

Puff liver salad

This appetizer recipe is one of the most popular. It is easy to prepare, but it rightfully occupies a prominent place on the festive table. This salad is usually made from chicken liver, which we need a pound. We boil it until cooked and, as in previous recipes, cut into strips. Finely chop five pickled cucumbers. Separately, cook 4 carrots, then peel and rub them coarsely. Finely chopped onion (4 pieces) pass. Boil the eggs, cool, separate the whites from the yolks.

Now spread the liver salad in layers. First comes the offal (half of the amount that we boiled and cut). Lubricate with mayonnaise, then spread half of the fried onions, pickled cucumbers, carrots and egg whites. Lubricate each layer with mayonnaise. We repeat the bookmark sequence. And sprinkle everything with grated yolks on top. They decorate such a salad in different ways - with greens, culinary “roses” cut from fresh cucumbers, and olives. Before serving, it should stand in the refrigerator for several hours so that all layers are evenly soaked.

Appetizer with cheese and garlic

This is a very high-calorie salad thatgood for recuperation after illness. It is slightly spicy and spicy, which is why men often like it. Such a liver salad with egg, cheese and garlic is made from beef offal. All ingredients for it must be ground on a grater or in a blender.

There are several ways to prepare this salad. In the first, you need to chop the boiled liver and carrots. Then finely rub the cheese and eggs. All this is mixed, seasoned with mayonnaise, where several cloves of garlic are squeezed out. In the festive version, the appetizer is stacked in layers. Half of the liver with mayonnaise and garlic goes down to a dish with high walls, the bottom of which is covered with lettuce leaves. Then we put carrots, eggs, cheese. The second half of the liver is the topmost layer. And each time we do not forget to coat the layers of lettuce with mayonnaise. It can be eaten on its own.

Mushrooms and cheese

This is an interesting option for a festive snack, which can be replaced with a bored Olivier. Liver salad with cheese and mushrooms is made from pork offal. The latter, of course, must be boiled in a whole piece, after soaking in milk. We need 200 grams of liver, raw champignons, hard cheese. Take also one or two fresh cucumbers. While the liver is cooking, clean the mushrooms, chop them not too finely, and then fry them in vegetable oil. After that, we cut the cucumbers into strips, mix with mushrooms, chop the cooled liver, add to the salad. At the end, grind the cheese on a coarse grater. Sometimes boiled eggs are placed in this appetizer.

The best dressing for this salad is mayonnaise,in which a little s alt and mustard is added. It can be divided into portions and decorated with greens.

With peas

This appetizer is quite simple and does not require much time from the chef. But the method of its preparation is different from all the previous ones. How to make liver salad with peas? We take 250 or 300 grams of chicken offal, rinse under running water. Cut the raw liver into pieces. Fry for about seven minutes in a pan, in vegetable oil. S alt a little before turning off the gas. Place the liver on a warmed plate. Three onions cut into half rings. Then fry in a separate pan until golden brown. Coarsely rub three raw carrots and send to the onion. Mix all ingredients in a salad bowl. Add a jar of canned green peas, s alt, pepper. Dressing this salad is best with sour cream.

Gourmet

For such a salad, in addition to half a kilogram of beef liver, you will need 300 grams of broccoli and the same number of small salad tomatoes, cherry tomatoes are best. We prepare the liver, but do not boil it, but fry it in small cubes, making sure that it remains soft. Broccoli must be blanched. That is, dip the inflorescences of this cabbage in boiling water for a couple of minutes, and then rinse them with cold water. Then we fry it in olive oil. Cut the cherry tomatoes in half, add to the cabbage and keep it all on fire for about three minutes. A few tablespoons of mustardmix with the same amount of balsamic vinegar. Now we have dressing ready.

It remains to spread the salad in portions. First, we place the liver on plates. Put fried vegetables on top, pour dressing. And the last detail - sprinkle with crushed pine nuts or cashews.

Lust

The classic liver salad recipe can be varied. Fry one onion in vegetable oil until soft. Add in coarsely chopped carrots. We continue to fry the vegetables together for another five minutes. My chicken liver, cut into pieces. We send it to vegetables. Fry over low heat until the blood stops coming out. At the end, add spices. Cool, open a jar of corn, drain the liquid, mix with liver and vegetables. 4 hard-boiled eggs. Each of them is cut into 8 parts. Add to salad. Season it with mayonnaise, s alt to taste, decorate with herbs, corn, olives or black olives.

This truly masculine liver salad with corn is a godsend for a romantic dinner.

With turkey liver

If the guests came unexpectedly, and you have a frozen bird's liver, then this is a salvation for you. A hearty appetizer that anyone who loves meat will love. Liver salad with pickled onions requires a minimum of products. A kilogram of offal, 5-6 medium onions and mayonnaise - that's all. The turkey liver is ideal for him. Beef and pork can be too tough, and chicken is very small. We cook it until ready. ATAt this time, cut the onion into half rings and prepare the marinade. Mix half a glass of vinegar with 250 grams of water, add 4 teaspoons of sugar. Pour all this onion for half an hour. Cool the cooked liver, cut into strips. Add onion and mayonnaise. This sauce is best prepared by yourself, but, in extreme cases, you can take purchased. Now mix the liver, onion, mayonnaise, s alt and pepper, the salad is ready

Foi gras salad

This type of goose or duck liver is great for all sorts of holiday snacks. Here is a recipe for one of them. Take arugula leaves - about a hundred grams. Rinse with cold water. Prepare dressing - three tablespoons of olive oil to one balsamic vinegar. Fill them with arugula leaves. Remove the canned liver (foie gras) from the jar and cut into slices. Place arugula leaves seasoned with dressing on a flat salad plate. On top, in a circle - chopped liver, whole cherry tomatoes and thinly sliced \u200b\u200bmushrooms. This salad can also be served at banquets.

A few last tips

So, we have seen that even such an offal as the liver can serve as the basis of both nutritious and he althy "every day" dishes, and gourmet restaurant dishes. There are a lot of salad options. The liver is combined with herbs, and with vegetables, and with marinades. You can fill such salads with mayonnaise, vinegar and olive oil dressing, sour cream and other sauces. You can also make pancakes from it, which, cut into pieces, are used as ingredients forsalads. You can try to play on contrasts, and thus discover new taste qualities of the liver. Dare and experiment, and you will see that it is quite easy to create culinary miracles.