Salad with liver and meat. How to make a quick beef liver salad

Liver salad with beans First you need to boil the liver and let it cool. Fry on buttermushrooms and let them cool.

Mix 200 g of mayonnaise, flour and eggs into a batter and bake omelets. Let them cool. Rub on...You will need: boiled beans - 1 glass, beef liver - 300 g, eggs - 2 pcs., mayonnaise - 400 g, flour - 2 tbsp. spoons, onion - 1 pc., carrots - 1 pc., champignons - 500 g

Salad with liver and pickles Cut the liver, carrots and onions into strips and fry separately in oil.Cut the cucumbers into slices.

Combine liver, carrots, onions and cucumbers with herbs, season with mayonnaise and olive oil. To serve, place in a salad bowl on...You will need: beef liver - 400 g, pickled cucumbers - 2 pcs., onions - 2 heads, grated hard cheese - 50 g, olive oil - 3 tbsp. spoons, carrots - 1 pc., dill - 1 tbsp. spoon, mayonnaise - 3 tbsp. spoons

Liver salad (3) Cut the liver into cubes, roll in the khmeli-suneli seasoning, then fry in oil. Refrigerate. Pepper and apple, peeled from seeds, cut into strips. Cut the asparagus into pieces, cucumbers into slices. Combine the prepared ingredients...You will need: meat broth (see recipe on the website) - 1 glass, olive oil - 2 tbsp. spoons, wine vinegar - 1 tbsp. spoon, onion - 1 head, champignons - 50 g, cherry tomatoes - 6 pcs., radishes - 100 g, green salad leaves - 100 g, beef liver - 300 g, sour cream...

Liver salad with mushrooms Rinse the mushrooms well, cover with water for 2-3 hours, then rinse again and cook until softened. Place the liver in salted water, after removing the film. Refrigerate. Cut the onion into half rings and fry in oil. Cucumbers, mushrooms...You will need: beef liver - 200 g, dried mushrooms - 40 g, pickled cucumbers - 2 pcs., onions - 3 heads, boiled egg - 2 pcs., mayonnaise - 150 g, vegetable oil - 3 tbsp. spoons, ground black pepper, salt to taste

Liver salad Remove the film from the liver, rinse and cut into thin slices. Fry over hot vegetable oil for 3-4 minutes, stirring constantly. Salt and pepper. Let cool. Wash the lettuce leaves, dry and cut...You will need: beef liver - 400 g, lettuce leaves - 200 g, 3% vinegar - 1 tbsp. spoon, peanut butter - 1 tbsp. spoon, olive oil - 2 tbsp. spoons, vegetable oil - 2 tbsp. spoons, peanuts, salt and ground black pepper to taste

Liver and mushroom salad Wash the mushrooms, soak for 3 hours in cold water, then cook in the same water. Cool, strain the broth and cut the mushrooms into strips. Cut the liver into strips. Cut the onion into half rings, fry in oil, cool. Cut the eggs into circles...You will need: boiled beef liver - 200 g, boiled egg - 2 pcs., dried mushrooms - 40 g, onions - 2 heads, mayonnaise - 100 g, vegetable oil - 2 tbsp. spoons, ground black pepper, salt, green lettuce, dill

Pancakes from beef liver We grind the liver and bread through a meat grinder, add the egg, salt, pepper, soda and knead the minced meat (I did everything on a food processor). The dough turns out like pancakes. Spoon our minced meat into a frying pan with heated oil and fry the liver pancakes for a couple of minutes each...You will need: beef liver - 700 grams, White bread- 4 pieces, onions - 1 piece (optional, I did not add), milk for soaking bread, egg - 1 piece, soda on the tip of a knife, salt, pepper to taste

Tender salad with liver and apples Grate all ingredients on a coarse grater. Mix the liver with mayonnaise and place on the bottom of the salad bowl. Then eggs, mayonnaise, apples, mayonnaise, cheese, mayonnaise!Required: 250 gr. beef liver, boiled, 4 hard-boiled eggs, 2 large apples, sweet and sour varieties, 150 gr. cheese, mayonnaise

36 salad recipes for every taste

beef liver salad

1 hour

140 kcal

5 /5 (1 )

Beef liver doesn’t come to our table very often, but it’s in vain: the abundance of useful substances it contains can only be envied. And I’m generally silent about how delicious liver salads turn out!

Boiled beef liver salad

Kitchen tools: you will need a saucepan, a frying pan and a salad bowl.

Ingredients

How to choose the right ingredients

Never lose sight of the fact that liver can be stored for no more than two days. Of course, this does not apply to the frozen product, but fresh liver should always be your priority.

A good beef liver in cross section has the color of ripe cherries. Darker shades may indicate that the cow was old or sick.
The white film, which novice cooks don’t like to mess with, separates from the pulp very easily if the liver is really fresh.

Step-by-step recipe for making liver salad

Pre-soak the liver in milk for about 30 minutes (if you are short on time, you can skip this step), and then send it to boil in salted water with the lid closed - for another 40 minutes you can rest, go about your business or prepare the rest of the salad ingredients.
Grate the carrots and cut the onions into half rings (if the onions are large, cut them into quarters).
Pour vegetable oil into a heated frying pan and fry the onion until it becomes transparent. Then send grated carrots to his company and simmer thoroughly together.
Cut the finished and slightly cooled liver into strips, and do the same with the pickled cucumber.
In a large bowl (it will be more convenient for you to mix the salad), mix the liver, carrots and onions, pickles and green pea. Season the appetizing mixture with salt, pepper and mayonnaise. That's all, the masterpiece liver salad is ready.

Video recipe for making liver salad

It is sometimes useful to clarify the subtleties of even the most understandable recipe with a culinary master. How great it is that for this you don’t need to go far away, but just watch this wonderful video recipe.

Liver salad. Delicious liver salad!

The liver in this salad shows its taste in a completely new way and, in combination with vegetables and spices, creates an incredibly tasty dish. Try it, you will definitely like it.
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Make your loved ones and loved ones happy.
Bon appetit!
****************************************
Recipe:
Beef liver – 0.5 kg
Carrots -2 pcs.
Onion – 2 pcs.
Pickled cucumber – 3 pcs. (200g.)
Green peas – 1 can
Salt pepper, lemon acid, mayonnaise - to taste.
****************************************
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2016-11-21T15:26:14.000Z

Boiled beef liver salad with mushrooms

Cooking time: 30 minutes + preparation of ingredients 30 minutes.
Number of servings: 3-4.
Kitchen tools: Even a student in a dormitory can prepare this salad if he has a banal pot and frying pan.

Ingredients

Step-by-step recipe for preparing beef liver salad with mushrooms

Cut the onion and champignons into small cubes.
In a preheated frying pan with vegetable oil, fry the onion until golden brown. Then add the mushrooms. When the mushrooms release their juice, salt them and fry until tender.
Cut the pre-boiled and cooled liver into cubes. Do the same with chicken eggs.
Once the prepared mushrooms have cooled, cut the pickled cucumber, like everything else in this salad, into small cubes.
Combine all the ingredients in a salad bowl, add salt, season the salad with mayonnaise and let it brew for about two hours.

Video recipe for preparing beef liver salad with mushrooms

This simple and very intelligible video recipe will help you understand the algorithm for preparing this salad.

Salad with liver and mushrooms. / Very tasty and satisfying / Step-by-step recipe

Salad with liver and mushrooms. Very tasty and filling.
Salad with liver and mushrooms
Author of the video channel "vkusnoiprosto"
Music »Together_With_You» YouTube audio library
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Salad with liver and mushrooms
https://youtu.be/qUMOM4L7rPU
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Korean-style salad with liver and carrots
https://youtu.be/JYc2_jZtrK0
Very tasty Beetroot in Korean
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https://youtu.be/n1fHHxAzxr0
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Mimosa salad"
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2016-02-07T22:35:16.000Z

Salad with beef liver and beans

If this dish is served hot, it will pass as a side dish, and if it has cooled down a little, it will appear before the eaters in the guise of a salad. Such versatility!

Cooking time: 40 minutes.
Number of servings: 3-4.
Kitchen tools: a saucepan in which you will boil the beans, and a frying pan in which the rest of the action will take place - that’s all you need.

Ingredients

Step-by-step recipe for cooking liver with beans

Cooking video recipe

This video will help you understand all the intricacies of preparing beef liver with beans.

Liver with beans

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2015-10-27T11:09:27.000Z

How to decorate a salad with liver

If you are accustomed to the fact that your dishes please not only the stomach, but also the eyes, then, in addition to delicious recipe, you should also be puzzled by some salad design options. The simplest, but always win-win solution is to decorate the salad with sprigs of herbs.
You will need a little more artistic ability to decorate the salad with a beautiful mayonnaise mesh, however, if you have a pastry syringe, this will not be difficult.
The salad can also be sprinkled with sesame seeds, decorated with a flower made from a pickled cucumber cut into strips, a “mosaic” of mushrooms cut into slices, a lily made from a boiled egg, or simply olives cut into rings.

Liver secretions

The readiness of boiled liver can be easily checked using a wooden skewer or a simple toothpick.
Liver salad is best served warm or at least not ice-cold, so if you are preparing for future use, be sure to remove the dish from the refrigerator in advance and let it warm up to at least room temperature.
To make the taste of the liver especially delicate, before heat treatment it is soaked in cold milk for thirty or forty minutes. If there is no milk in the refrigerator, you can replace it with baking soda, which is on everyone’s shelf: sprinkle it on each piece of liver, leave for an hour, and then rinse thoroughly under running water.
How long to cook beef liver for salad depends on whether you soaked it in milk (this will shorten the process a little, but not very significantly), and on the size of the boiled piece. A large piece of liver will cook for 35-40 minutes, and liver cut into pieces will be ready in 15 minutes.

How to properly serve liver salad

As a rule, liver salad is served warm - this is how it is best revealed taste qualities. It can be served on the table either in a large salad bowl or in portioned bowls - this also looks very original. Liver salads go great with potatoes in any form, be it mashed potatoes or French fries, and they can also be served with buckwheat, spaghetti or vegetable stew.

Salad variety

In fact, beef liver provides culinary experts with a huge field for experimentation. You can prepare all sorts of snacks with her participation. The simplest thing you can come up with is a salad with beef liver and Korean carrots.

The salad prepares very quickly, and its piquancy can outshine many culinary masterpieces. The same can be said about the salad with beef liver and pickles. An excellent budget snack for students, bachelors and simply lazy people would be a beef liver salad with pickled onions.

Beef liver salad - general principles preparations

Those who want to improve their health and increase hemoglobin simply need to include beef liver in their diet. But consuming the product in its pure form is a little boring, so you can make a lot of tasty and healthy dishes, for example, beef liver salad. There are several types of beef liver salads: hot, cold, puff pastry, or the most ordinary ones, where all the ingredients are simply mixed.

Fried and vegetable stew(carrots with onions), bell pepper, mushrooms, green peas, pickled cucumbers, cheese, eggs and herbs. You can experiment a little and try to combine in one dish completely incompatible products at first glance (for example, liver with grapes, oranges or apples). Beef liver salads may also contain other by-products, such as chicken liver. For dressing, mayonnaise, sour cream, a mixture of vegetable oil with mustard, lemon juice or garlic and table vinegar are most often used.

Beef liver salad - preparing food and dishes

You should start preparing beef liver salad by preparing the main ingredient. To do this, the liver should be thoroughly washed, the films removed from it and boiled. You can also stew the liver with onions or steam the offal. Cooking time for beef liver in a double boiler is about 1 hour. If you first cut the liver into small pieces, it will cook much faster. The cooled liver is cut into small cubes, sticks or strips. Vegetables are washed thoroughly, if necessary, boiled or fried in vegetable oil, then chopped.

The dish is usually served on serving plates, which can be decorated with lettuce leaves and other herbs. You will also need a deep salad bowl or bowl, a saucepan, a frying pan and a small bowl for preparing the sauce. Kitchen equipment that will also come in handy is a grater, cutting board, colander and garlic press.

Beef liver salad recipes:

Recipe 1: Beef liver salad

This tender, tasty and satisfying dish is suitable not only for any holiday, but for an ordinary lunch. Beef liver salad uses the most accessible ingredients that do not require complex preliminary preparation.

Required ingredients:

300 g beef liver;
2 heads onions;
Half a cup of regular rice;
2 chicken eggs;
Salt, black pepper - to taste;
Vegetable oil - 30-45 ml;
A bunch of dill;
Mayonnaise.

Cooking method:

Boil the eggs hard, add water and cool. Then we clean and grate on a coarse grater. Cook the liver in salted water until tender, cool, and grate on a medium grater. Cook the rice in salted water until tender, drain in a colander and cool. Wash and chop the dill. Peel the onion and cut into thin half rings. Fry the onion in a frying pan heated with oil until golden brown. Now let's start forming layers of beef liver salad: 1st layer - liver, 2nd layer - fried onions, mayonnaise, 3rd layer - rice and a little mayonnaise, 4th layer - finely chopped dill, 5th layer - eggs coated with mayonnaise. You can decorate the finished dish with herbs or tomato slices. It is advisable for the salad to stand in the refrigerator for several hours and soak.

Recipe 2: Beef liver and celery salad

This meat dish turns out to be very satisfying, tasty and aromatic. The salad is prepared quickly enough and is suitable for any event (holidays, arrival of guests or relatives, family dinner, etc.).

Required ingredients:

400 g beef liver;
200 g dried mushrooms;
Chicken eggs - 3 pcs.;
1 carrot;
1 onion;
1 stalk of celery;
Mayonnaise;
Salt;
Dill;
Vegetable oil - 2 tbsp. l.

Cooking method:

Rinse the liver in water, cut into small pieces and cook until tender in salted water. Soak the mushrooms in water and cook until tender. Cut the onion into thin half rings (if desired, you can pour boiling water over it to remove the bitter taste). Wash the carrots, peel them, grate them and fry them in a frying pan with vegetable oil. Boil the eggs hard, cool, peel and finely chop. Wash the celery, peel and cut into small pieces. Place the liver, mushrooms, eggs, celery, carrots and onions in a bowl, season with mayonnaise and carefully mix all the ingredients. Add salt to taste and decorate the dish with dill sprigs.

Recipe 3: Beef liver salad with grapes

A very tasty holiday dish that will pleasantly surprise all guests. Grapes, liver and vegetables harmonize perfectly with each other, resulting in a very interesting aromatic snack.

Required ingredients:

Beef liver - 320 g;
2 onions;
1 medium carrot;
Dark grapes (seedless variety) - 120 g;
A bunch of green lettuce;
2 tbsp. l. butter and vegetable oil;
Ground red and black pepper - to taste;
Salt - to taste.

Cooking method:

Wash the liver, cut into small pieces and simmer over low heat until tender, adding water periodically. Salt and pepper the cooled liver. Peel the onions and carrots, cut into thin strips and fry in a frying pan with butter until golden brown, then add the liver to the vegetables and simmer all together for about five minutes. Wash the grapes thoroughly, cut each grape in half. Wash the lettuce leaves thoroughly and dry them. Place the liver with carrots and onions in a salad bowl, add grapes and season with vegetable oil. Mix all components thoroughly. Decorate the finished dish with lettuce leaves.

Recipe 4: Beef liver salad “French style”

The main ingredients of the salad are mushrooms and liver, which is why the dish turns out so satisfying and nutritious. Beef liver salad can be either a festive or an ordinary everyday dish.

Required ingredients:

250 g beef liver;
Champignons - 200 g;
1 head of onion (preferably red);
Green salad - 240 g;
Olive oil - 75 ml;
Vinegar - 40 ml;
50 g butter;
Salt and black pepper - to taste.

Cooking method:

Wash the lettuce leaves thoroughly and dry. We wash the liver and remove the films. Wash the champignons and cut into small slices. Peel the onion and cut it into half rings. Pour 30 ml of olive oil into a preheated frying pan and add butter. Fry the mushrooms until tender, stirring occasionally. Transfer the mushrooms to a bowl, and fry the liver and onions in the remaining oil. Add some salt and pepper to the pan. Whisk the remaining oil with vinegar, pepper and salt. Mix the liver, onions and mushrooms, season with the prepared sauce and place the appetizer on lettuce leaves.

Recipe 5: Beef liver salad with pickled cucumbers

The dish turns out to be spicy, aromatic and very tasty. You can safely offer this appetizer to guests or prepare a beef liver salad for a regular lunch.

Required ingredients:

Beef liver - 400 g;
3 small carrots;
Pickled cucumbers - 5 pcs.;
3 onions;
Mayonnaise;
Pepper;
Salt;
Dill;
Vegetable oil.

Cooking method:

We thoroughly wash the liver, remove the film, cook until tender, cool and cut into small cubes. Wash the carrots, peel them, grate them and simmer in vegetable oil until tender. Peel the onion, cut into half rings and fry in vegetable oil until golden brown. Cut the cucumbers into small cubes and squeeze lightly. Wash and chop the dill. Place all the ingredients in a deep salad bowl, add a little salt and pepper, season with mayonnaise and mix all the ingredients thoroughly. Beef liver salad with pickled cucumbers is ready.

Recipe 6: Warm salad with beef liver “Usadba”

Required ingredients:

60 ml soy sauce;
20 g pine nuts;
200 g beef liver;
freshly ground pepper mixture;
100 g champignons;
10 ml balsamic vinegar;
2 tomatoes;
50 ml olive oil;
30 g arugula.

Cooking method:

Rinse the liver under the tap, cut off the films and remove the ducts. Dry with a disposable towel and cut into oblong strips.

Peel, wash and dry the champignons. Chop the mushrooms into slices.

Pour oil into a frying pan, put it on the fire and heat it up. Add the liver and fry, stirring constantly, until lightly browned. Add the champignons to the liver and fry for another three minutes. Now pour in soy sauce, stir and simmer for two minutes.

Wash and dry the arugula. Place it in a deep bowl. Add washed and sliced tomatoes to it. Place the fried liver and mushrooms here along with the juice formed during frying.

Drizzle the salad with balsamic vinegar, season with a mixture of peppers and toss. Serve the salad warm, sprinkled with pine nuts.

Recipe 7: Salad with beef liver and apples

Required ingredients:

400 g beef liver;
ground black pepper;
apple;
salt;
Bell pepper;
80 g sour cream;
3 pickled cucumbers;
50 g mayonnaise;
green onions.

Cooking method:

Rinse the liver under running water, place in a deep plate and soak in milk for half an hour to get rid of the bitter taste. Then drain the milk, scald the liver with boiling water and remove the film. Cut the liver into large pieces and boil until soft. Drain the water. Cool the liver and cut into small pieces.

Finely chop the washed green onions. Peel the apple, remove the core, and cut the pulp into cubes.

Remove the bell pepper from the stalk, remove the seeds and cut into small pieces.

Finely chop the pickled cucumbers. Place all the crushed products in a deep bowl and mix them with mayonnaise and sour cream, adding salt and seasoning with black pepper.

Recipe 8: Potato salad with beef liver

Required ingredients:

half a kilogram of beef liver;
mayonnaise packaging;
400 g potatoes;
40 g dill;
200 g pickled cucumbers;
50 g green onions.

Cooking method:

We wash and clean the liver from films. Cut out the ducts and boil in lightly salted water for half an hour, adding a peeled onion, a couple of branches of herbs, and a few peppercorns to the pan. Then drain the broth. Cool the liver and grate on a coarse grater.

Boil the potatoes in their skins, cool, remove the skins and chop them in the same way as the liver. Grate the pickled cucumbers using a fine-hole grater.

Line a deep plate with cling film and place the salad in layers:

- half boiled potatoes. Coat with mayonnaise;

- grated beef liver;

- pickled cucumbers. Crush with herbs and grease with mayonnaise.

Lay out the layers in this order again. Turn the salad onto a flat plate. Remove the plate and remove the film. Generously coat the top with mayonnaise and sprinkle with chopped dill. Decorate with chopped walnuts.

Recipe 9: Salad with beef liver and beets

Required ingredients:

four beets;
garlic;
beef liver - 300 g;
mayonnaise;
one and a half glasses of round rice;
lemon juice;
vegetable oil;
salt;
a bunch of parsley.

Cooking method:

Wash the beets thoroughly. Wrap each vegetable in foil and bake in the oven until soft. Then cool, peel and chop into small cubes.

Rinse the liver under running water, pour boiling water over it and remove the film. Remove the ducts and cut the liver into small pieces. Place the offal in heated vegetable oil and fry for two minutes until lightly browned. Cover with a lid, turn down the heat and simmer for another five minutes.

Boil the washed rice until tender, drain in a colander and rinse. Finely chop the parsley. Place all prepared products in a deep bowl. Season with salt, add lemon juice, add finely chopped garlic and stir.

Beef liver salad - secrets and useful tips from the best chefs

The main secret of preparing beef liver salad lies, of course, in properly prepared offal. If you first place the liver in a dish with milk and leave it to soak for a short time, the product will become more tender and will not lose this quality during further heat treatment. If you dress the salad sweet and sour sauce, the meat will be especially spicy and aromatic.

If you want to increase hemoglobin, and simply improve your health, then beef liver should definitely be included in your diet. But simply eating it boiled is boring, which is why many options have been created for preparing salads with liver. The dish can be cold, hot or flaky - there are many recipes, and all of them are quite easy to prepare a delicious salad.

General principles

Stewed and fried vegetables, bell peppers, green peas, any mushrooms, pickled cucumbers, eggs, cheese, and herbs are combined with beef liver. Sometimes cooks combine seemingly incompatible products in one dish: beef with grapes, apples, oranges. You can combine beef liver with chicken liver. For dressing, use mayonnaise, sour cream, a mixture of oils with lemon juice, mustard, table vinegar or garlic.

To learn how to make liver salad, you must first prepare the main ingredient. To do this, the liver is washed, all films are removed from it and boiled. If you steam it together with onions, it will take about an hour, but you can first cut the offal into pieces, then it will cook faster. The cooled boiled liver is cut into strips, cubes or cubes. Vegetables are washed, then they need to be boiled or fried.

Almost all recipes for beef liver salad involve serving ready-made dish on a serving platter or in a salad bowl. Decorate it with lettuce or herbs.

If you want to prepare a simple salad for a quick fix, then this recipe will come in handy. It will be appropriate both on an everyday table and on a festive one. Prepared from available ingredients that do not require special preparation:

a piece of liver;
two onions;
two eggs;
half a glass of boiled rice;
vegetable oil, mayonnaise, fresh dill, pepper and salt.

Boil the eggs and grate them on a large grater. The liver is boiled in salt water, cooled and crushed in a convenient way. Rice is boiled in advance; it is better to take long-grain varieties so that it turns out crumbly. The dill is washed and chopped, and the peeled onion is cut into thin half rings and fried until golden brown.

Next, you need to assemble the liver cake in layers, the recipe does not cause any difficulties for housewives: first comes the liver, then onions with mayonnaise, rice, dill, eggs and mayonnaise. The dish is decorated with slices of tomatoes or simply sprigs of herbs. It needs to sit in the refrigerator before serving.

A similar salad option beef liver It is no longer prepared in layers and with the addition of celery. It turns out aromatic, tasty and very satisfying. Ingredients required:

a piece of liver;
half a glass of dried mushrooms;
three eggs;
carrot, onion, celery stalk;
vegetable oil, mayonnaise, salt.

The main ingredient is washed, cut into pieces and boiled until soft. Mushrooms are soaked in water and boiled. The onions are peeled, cut into thin half rings, the carrots are grated and fried together with the onions in vegetable oil. Eggs are usually boiled in advance, then chopped into smaller pieces. Celery is chopped into small pieces. All components are mixed, seasoned with mayonnaise and salt is added to taste. Decorate the top with sprigs of greenery or serve it to the table without any additional decoration.

With the addition of grapes and apples

You can surprise your guests with delicious festive dish, in which liver, grapes and various other vegetables are in perfect harmony with each other. It turns out lightly aromatic snack from available products:

a piece of liver;
two onions;
carrot;
half a glass of dark grapes;
lettuce, a mixture of peppers, vegetable and butter, salt.

After washing and chopping, the liver is simmered until soft over low heat, adding water if necessary, then cooled and seasoned with pepper and salt. Peel the carrots and onions, cut into strips and fry in butter until golden brown, add the liver and simmer together for another 5 minutes. Grapes are taken without seeds, washed and each berry is cut in half. The lettuce is washed and dried on a paper towel. All ingredients are mixed in a salad bowl, seasoned with vegetable oil. Decorate with lettuce leaves.

The option with apples is no less tasty and interesting. It is also prepared from available products:

liver - about 400 g;
apple;
three pickled cucumbers;
bell pepper;
sour cream, mayonnaise, green onions, pepper, salt.

The liver is rinsed under water and soaked in milk for half an hour to get rid of the bitter taste. The milk is drained, the product is scalded with boiling water and the film is removed, cut into large pieces, boiled until soft and cut into smaller pieces.

The apple is peeled, cut into cubes along with the cucumbers, the green onions are chopped, the bell pepper is peeled and chopped into strips. Everything is mixed and seasoned with mayonnaise and sour cream (taken in equal proportions) with pepper and salt.

The main ingredients here are liver and mushrooms, so this beef liver salad turns out to be very satisfying. The recipe requires the following products in the kitchen:

a piece of liver;
10 champignons;
red onion;
leaf salad;
9% vinegar, butter and olive oil, pepper, all-purpose seasoning or salt.

Lettuce leaves are washed and dried. The entire film is removed from the offal, the champignons are peeled and cut into slices, and the onion into half rings. Heat a mixture of butter and olive oil in a frying pan, fry the mushrooms until soft, and transfer to a salad bowl. In the remaining oil, fry the liver and onions separately. Olive oil with the addition of table vinegar, pepper and salt is used as a dressing. All ingredients are mixed and served on a platter covered with lettuce.

With pickled cucumbers

The offal always goes well with various pickled products. It is worth considering two options with cucumbers: in the first, the ingredients are mixed in a salad bowl, in the second, they are laid out in layers. For preparation you need:

a piece of offal;
5 cucumbers;
3 carrots and onions;
vegetable oil, mayonnaise, dill, pepper, salt.

The liver is prepared for cooking in the usual way, cut into small cubes. Peel the onions and carrots, cut into strips and simmer together until golden brown. Cucumbers are cut into cubes and lightly squeezed to remove excess juice. Dill is also chopped. Everything is mixed in a deep salad bowl, seasoned with mayonnaise, pepper and salt are added to taste.

The puff version turns out to be more festive and very filling due to the addition of potatoes. But you don’t need a lot of ingredients for cooking:

half a kilo of liver;
half a kilo of potatoes;
5 pickled cucumbers;
green onions, dill, mayonnaise.

The main ingredient is prepared and boiled together with a peeled onion; you can add a few sprigs of herbs and peppercorns for flavor. Then rub it on a grater with large holes. Potatoes are boiled, cooled and chopped in the same way. It’s also better to grate cucumbers. The bottom of a wide dish is covered with cling film and layers begin to be laid out: first half of the potatoes with mayonnaise, then the liver and pickled cucumbers. The layers are repeated, the salad is turned over onto another dish, the film is removed and the dish is decorated with chopped dill. You can additionally sprinkle with chopped walnuts.

Warm salads

Exists interesting recipe snacks called “Estate”, it is suitable for any holiday. The following set of products is required for preparation:

liver - about 200 g;
5 champignons;
2 tomatoes;
a handful of pine nuts;
olive oil, soy sauce, balsamic vinegar, arugula, pepper - to taste.

The offal is prepared for frying, dried, and cut into oblong strips. Mushrooms are cut into slices. Heat the oil in a frying pan, lay out the liver, fry until lightly browned, add mushrooms and cook together for 5 minutes, then pour in soy sauce and simmer together for 2 minutes.

The arugula is washed and placed in a deep container, tomatoes cut into slices are added. Add hot liver with mushrooms along with butter, sprinkle with balsamic vinegar on top, and season with pepper. Serve immediately, sprinkled with pine nuts on top.

Another warm option is prepared with beets, which are pre-baked in foil. The dish is hearty and tasty, suitable for lunch or dinner. Ingredients needed:

liver;
4 beets;
a glass of round rice;
several cloves of garlic;
vegetable oil, lemon juice, mayonnaise, parsley, salt.

The beets are baked until soft and cut into small cubes. The offal is fried in vegetable oil until lightly browned, and then simmered under the lid for another two minutes. The rice is first washed, then boiled until soft and washed again under running water. The parsley is chopped quite finely. All products are mixed until the liver has cooled. Add lemon juice with chopped garlic and salt to taste. Serve to the table immediately.

Culinary secrets

Any salad will turn out delicious if you prepare beef liver correctly. Usually professional chefs soak it in milk. Then it becomes more tender and does not lose this quality during further heat treatment.

If you choose as a dressing sweet and sour sauce, the dish turns out more aromatic and piquant.

When cooking, you don’t have to limit yourself to just pepper and salt. It is allowed to use different spices: curry, suneli hops, universal seasoning mixtures, Italian herbs. The main thing is not to overdo it with their quantity and not to interrupt the already attractive taste of the salad.

Each recipe is good in its own way, you can safely experiment with different ingredients, complementing the recipe. The kitchen is the place where you should show your imagination and look for new unusual taste combinations.

Attention, TODAY only!

Experienced housewives know that you won’t be satisfied with meat alone, and it gets boring quite quickly. Therefore, it is necessary to diversify your diet with the so-called liver. Of all the entrails presented in the assortment of stores, it is better to stop at the liver.

Why should you include liver in your diet?

There is an opinion that liver should not be eaten, because it is this internal organ traps harmful substances. In fact, this opinion is wrong. The liver contains a lot of vitamins (A, B, C) and microelements (calcium, sodium, iron) and vital amino acids. A remarkable property of liver, which also speaks for its consumption as food, is its low calorie content (1000 kcal).

Such dishes are served in hospital canteens and are simply recommended for consumption when diabetes mellitus and reduced immunity. Moreover, the product gives quite a lot of scope for culinary imagination: gravies and stews are prepared from it, and many recipes for beef liver salads will delight any gourmet.

To make a liver dish truly tasty, you need to select and process it correctly. When purchasing, the meat should be uniform in color and firm to the touch. After you bring the liver home, soak it in water. Then you need to thoroughly boil the liver, periodically changing the water and removing the resulting scale.

An extremely common dish is liver cake. To prepare it, you just need to bake liver pancakes, top them with fried carrots, garlic and mayonnaise (or other ingredients at the cook’s discretion).

But still, perhaps the most delicious dishes from the liver - these are salads. Further in our article you will learn how to prepare simple delicious salads beef liver puff salad, glutton salad and salad with carrots, onions and pickles.

Layer by layer

So, you chose the right piece of liver in the store, brought it home, cleaned it of films, washed it, soaked it and cooked it. What manipulations need to be done to make beef liver salad in layers?

First, prepare the ingredients you will need for the salad:

. beef liver - half a kilogram
. Dutch cheese - one hundred grams
. chicken eggs - three pieces
. potatoes - two hundred grams
. onion - one piece
. mayonnaise - one hundred and fifty grams
. parsley and dill - to taste
. salt, pepper - to taste

Secondly, put two pans on the fire: one for boiling eggs, the other for potatoes. When these ingredients are ready, cool everything and clean it. Grind the peeled eggs on a fine grater, and the potatoes on a coarse grater.

Next, grate the liver and cheese on a coarse grater. The stored onions must be peeled, cut into small cubes and poured with boiling water. Let it sit for a while and drain the water, then the onion will not be overly sharp and bitter and will not overwhelm the taste of the dish itself.

Once all the products are ready, start laying out the layers.

First, grease the bottom of the salad bowl with mayonnaise. Place the liver on it and coat it with mayonnaise again.
Form a layer of onions, place a layer of potatoes on it, again coat everything with mayonnaise.
Next, lay out the eggs and also coat them with mayonnaise.
A layer of cheese is placed on the very top and decorated with herbs.
If desired, the salad layers can be salted and peppered.

Cover the salad bowl tightly with film or a lid. Before eating, let the salad soak in the refrigerator.

The same salad can be prepared using chicken liver. According to another recipe, you can also put a tomato on top of the cheese on a salad with beef liver.

Liver salad with carrots and pickles

beef liver - two hundred and fifty grams,
chicken breast grill - half a kilogram,
onion - one piece,
carrots - one piece,
pickled cucumbers - things,
garlic - three cloves,
olive oil,
lemon juice,
salt,
sugar.

For this salad, you also need to process and boil the liver. After it has cooled, cut it into strips. Carrots, pickles and chicken meat are also cut into strips. Cut the onion into half rings and simmer a little in vegetable oil. Pass the garlic through a press. Combine all ingredients in a salad bowl, season with olive oil, pepper and salt to taste.

When serving any of these salads, you can garnish the dish with sprigs of parsley or dill. For decoration puff version With beef liver, a figuratively carved tomato or crumbled egg yolk are perfect. The second option would be a serpentine made from pickled cucumber. In general, get inspired and experiment! Bon appetit!