Salad with beef liver and pickles: recipe with photo

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

Liver is quite a useful product, though capricious in preparation. It requires proper pre-treatment, so few housewives decide to use it for their culinary experiments. And it’s completely in vain, because at minimal cost it makes amazing cold and hot snacks. In today's publication you will find some original salad recipes with beef liver and pickles.

Practical Tips

For the preparation of such snacks, it is advisable to purchase only fresh and high-quality ingredients. Since the liver has a specific bitter taste, it is first soaked in milk or water. And only after that they are subjected to heat treatment and combined with the rest of the ingredients. Offal, which is part of beef liver salads and pickles, can not only be boiled, but also fried in heated vegetable fat.

In addition to these components, chicken eggs, hard cheese, onions, carrots, potatoes and other vegetables are added to such snacks. ATas a dressing, mayonnaise or sour cream mixed with garlic, herbs and spices is most often used.

Basic option

An appetizer made using the technology described below consists of a minimum set of ingredients and, if desired, can become a good basis for creating more complex dishes. For its preparation you will need:

• 400 grams of fresh beef liver.
• 3 pickles.
• 2 bulbs.
• S alt, spices, flour, vegetable oil, lettuce and mayonnaise.

You need to start the process of preparing snacks with the processing of the liver. It is thoroughly washed with running water, cleaned of films and cut into strips. Then it is s alted, sprinkled with spices, rolled in flour and fried in heated vegetable fat. The browned offal is laid out on a dish lined in advance with green lettuce leaves. Pre-fried onion half rings and chopped cucumbers are distributed on top. All this is poured over with mayonnaise and sent for a couple of hours in the refrigerator. After the specified time has elapsed, the infused salad with beef liver and pickles is served at the table.

Egg and cheese variant

This hearty and fragrant appetizer can become not only a worthy decoration for almost any feast, but also replace a full-fledged second course. For its preparation you will need:

• A pound of beef liver.
• 2 pickles.
• 100 grams of delicious hard cheese.
• 3 eggs.
• 2 large spoons of 9% vinegar.
• S alt, spices and mayonnaise (to taste).

The washed liver is poured with cool water and left for at least half an hour. Then it is rinsed under the tap, wiped dry with paper towels, cleaned from the film and cut into portions. The offal prepared in this way is put into a suitable saucepan, poured with two liters of water and sent to the included burner. Boil it for thirty minutes, not forgetting to add s alt and not being lazy to periodically remove the resulting foam. The finished liver is fished out of the broth with a slotted spoon and cooled.

Now it's time for the eggs. They are thoroughly washed, poured with s alted water mixed with vinegar, and boiled over the slowest fire for ten minutes. Then they are completely cooled, cleaned, crushed and combined with pieces of liver. Cheese chips and chopped cucumbers are sent to the same vessel. All this is s alted, peppered, poured with mayonnaise and gently mixed. A fully prepared salad with beef liver and pickles can be stored in the refrigerator for several days. But then it does not need to be immediately seasoned with sauce.

Carrot variant

A snack made using the technology described below can be a wonderful dinner for the whole family. Despite the relatively simple composition, it turns out to be very satisfying and he althy. For its preparation you will need:

• A pound of beef liver.
• 100 grams of fresh herbs.
• 5 pickles.
• 70 grams of hard cheese.
• Large carrot.
• 3 bulbs.
• 150 milliliters of milk.
• 5 large spoons each of mayonnaise and olive oil.

After making sure you have everything you need to make a salad with beef liver, pickles, onions, carrots and cheese, you can start the process. The washed offal is cleaned from the film, cut into slices, poured with milk and briefly removed to the side. Then it is laid out in a frying pan greased with vegetable fat and fried. A slightly browned liver is poured with half a glass of milk and stewed in a closed bowl for a quarter of an hour. Then it is combined with cheese chips, chopped herbs and pieces of pickles. The almost ready appetizer is mixed with sautéed onions and carrots, sprinkled with mayonnaise and put on the table.

Child and radish variant

Salad with liver, pickles, carrots and a few additional ingredients has a pleasant refreshing taste and light aroma. It turns out to be moderately spicy and will surely appeal to lovers of savory snacks. For its preparation you will need:

• A pound of beef liver.
• 300 grams of radishes.
• 2 bulbs.
• 5 garlic cloves.
• Large carrot.
• 200 milliliters of sour cream.
• 5 pickles.
• 3 tablespoons of flour.
• S alt, milk and vegetable oil.

You need to start the process with the preparation of the offal. It is washed, cleaned from films, cut into smallpieces and soaked in milk. Then the liver is breaded in flour, lightly fried and sent together with a frying pan to the oven. Ten minutes later, it is removed from the oven, cooled and passed through a meat grinder. The resulting liver minced meat is combined with passivated onions and carrots. Chopped cucumbers, slices of radish and a sauce made from sour cream and crushed garlic are also added there.

Potato option

For lovers of simple food, we recommend paying special attention to another interesting salad recipe with beef liver and pickles (photos of such dishes can be found in today's publication). To play it you will need:

• 2 potatoes.
• 100 grams beef liver.
• 2 hard boiled eggs.
• Pickled cucumber.
• Mayonnaise.

The washed liver is boiled until tender, cooled and cut into cubes. Then it is combined with cucumber slices. Crushed eggs and diced boiled potatoes are also added there. The finished appetizer is poured over with mayonnaise and mixed gently. If desired, it is decorated with fresh herbs.

Apple and bell pepper variant

This salad with beef liver and pickles will surely be appreciated even by the pickiest gourmets. Despite the fact that it contains simple and inexpensive ingredients, it has a very interesting refined taste. For its preparation you will need:

• 400 grams beef liver.
• Ripe apple.
• Sweet pepper.
• 3 pickles.
• 80 milliliters of sour cream.
• 50 grams of mayonnaise.
• Milk and green onions.
• S alt and spices.

Action algorithm

You need to start the process with the processing of the liver. To save it from a bitter taste, it is soaked in milk and only then scalded with boiling water and cleaned from the film. The offal prepared in this way is cut into large pieces, poured with s alted water and boiled until soft. Then it is combined with apple slices, sweet pepper cubes and chopped onions.

Sliced pickles and spices are added to the almost ready appetizer. All this is seasoned with a sauce made from mayonnaise and sour cream. A delicious salad with beef liver and pickles is carefully mixed and served.