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Liver and carrot salad

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734
Kitchen European
Calorie content 207.8 kcal
Portions 8 port.
Cooking time 45 minutes
Proteins * 32.5 g
Fats * 11.3 gr.
Carbohydrates* 24.2 g
* per 100 gr. product
Liver and carrot salad
Content

Be sure to prepare such a salad with a bite to mashed potatoes or boiled pasta. It includes fried liver, Korean carrots, pickled onions and mayonnaise. It turns out an almost complete meat dish, but the advantage of this salad is that it can be eaten cold, like a snack.

Ingredients

Cooking process

step 1 out of 5
Peel the onions, rinse and cut into thin strips. Next, you need to put it in a container, sprinkle with vinegar, sprinkle with salt and black pepper. Stir the onions and leave to marinate while the other ingredients are processed.
step 2 out of 5
You can take any liver: chicken, beef or pork, but beef has the richest taste, therefore it is recommended to take it. Rinse the liver, pat dry with a paper towel and cut into slices about 1.5 cm thick. Fry in a hot skillet with vegetable oil on both sides, season with salt during cooking. Cool the liver and cut into strips. If desired, the fried liver can be replaced with boiled liver, but the intensity of the taste will decrease.
step 3 out of 5
Drain the marinade from the onion. Squeeze the onion itself and add to the liver. Add mayonnaise and mix everything. Put Korean-style carrots there. If they are too long, the carrots can be trimmed. Taste the salad for salt and lightly salt if necessary.
step 4 out of 5
Mix everything thoroughly again.
step 5 out of 5
Transfer the salad with liver and carrots to beautiful salad bowls, serve with the second hot dishes or as a cold independent snack.

Bon Appetit!

 

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