Liver and Egg Salad
0
565
Kitchen
European
Calorie content
78.6 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
4.9 gr.
Fats *
5.7 g
Carbohydrates*
2.4 gr.
Chicken liver is used to prepare this salad: it is tender and goes well with an egg. Fresh vegetables add lightness and juiciness to the salad. A great food combination for a nutritious, satisfying yet easy meal.
Ingredients
Cooking process
We thoroughly wash the chicken liver, cut off the vessels, dry them. Heat the butter in a skillet and put the chicken liver there. At medium-high temperature, fry the liver until golden brown on all sides, sprinkle a little with salt during frying. Put the finished liver on a paper napkin so that it absorbs excess fat, let it cool. If desired, cut the finished liver into smaller pieces.
We wash the cucumbers, dry them, cut off the tips so that they do not taste bitter. Cut the cucumbers into thin semicircles. We also wash the tomatoes, dry them and cut them into thin slices. If a lot of juice is released when cutting tomatoes, it is better to drain it so that a lot of liquid does not get into the salad.
We wash the salad greens and dry them well. Put a pillow of greens in a salad bowl, put slices of cucumber and tomatoes on it. Put chicken liver and chopped eggs on top. Sprinkle the salad with balsamic vinegar on top. Pour the prepared dressing with a tablespoon. We try to evenly distribute the dressing over the surface of the salad. It is recommended to serve immediately after cooking, while the salad is fresh and juicy.
Bon Appetit!