Chicken liver salad

Chicken liver salad

Salad with chicken liver is an unusual appetizer and tasty even for those who do not “respect” chicken liver. The secret of its deliciousness lies in the choice of accompanying ingredients for the salad that go well with liver and there are many options. For the salad, it is important to properly boil or fry the chicken liver. Chicken liver salad is served in different ways: warm or cold, formed in layers or simply mixed, which does not affect the taste of the snack.

Warm salad with chicken liver

Warm salad with chicken liver is prepared quickly and completely replaces main courses. Liver is an affordable product and by adding various ingredients to it, you will get a new dish every time, both for home and holiday tables. Prepare a warm salad with vegetables: onions, tomatoes and olives.

Chicken liver salad

Ingredients
+1 (servings)
  • Chicken liver 5 (things)
  • Bulb onions ½ (things)
  • Olives 1 a handful of
  • Tomato 2 (things)
  • French mustard 1 (teaspoons)
  • Salt  taste
  • Ground black pepper  taste
  • Fresh basil  taste
  • Parsley  taste
Steps
40 min.
  1. How to prepare a delicious salad with chicken liver? Rinse the chicken liver with cold water and dry with a napkin. Heat the vegetable oil in a frying pan and fry the chicken livers in it over high heat for one minute on each side.
    How to prepare a delicious salad with chicken liver? Rinse the chicken liver with cold water and dry with a napkin. Heat the vegetable oil in a frying pan and fry the chicken livers in it over high heat for one minute on each side.
  2. Chop half the onion into thin half rings. Reduce the heat under the frying pan and add chopped onion to the fried liver. Fry the onion, covered, for 5 minutes.
    Chop half the onion into thin half rings. Reduce the heat under the frying pan and add chopped onion to the fried liver. Fry the onion, covered, for 5 minutes.
  3. Then salt and pepper the liver fried with onions to your taste, add a handful of black olives and grainy mustard. Mix the liver with seasonings.
    Then salt and pepper the liver fried with onions to your taste, add a handful of black olives and grainy mustard. Mix the liver with seasonings.
  4. Place washed and dried basil and parsley leaves in a salad bowl.
    Place washed and dried basil and parsley leaves in a salad bowl.
  5. Wash the tomatoes, cut into large pieces of any shape and add to the greens.
    Wash the tomatoes, cut into large pieces of any shape and add to the greens.
  6. Then place the chicken liver fried with onions and seasonings into a salad bowl, mix gently and the dish can be served.
    Then place the chicken liver fried with onions and seasonings into a salad bowl, mix gently and the dish can be served.

Bon appetit!

Salad with chicken liver and pickles

Chicken liver itself has a lean and mild taste, and the pleasant bitterness of pickled cucumber will wonderfully complement the taste of the salad. You can get rid of the unwanted taste of liver by carefully removing films, fatty pieces and veins. We fry the liver for the salad and season the salad with mayonnaise, but you can also use yogurt.

Cooking time: 40 minutes.

Cooking time: 25 minutes.

Portions: 4.

Ingredients:

  • Chicken liver – 300 gr.
  • Pickled cucumber – 3 pcs.
  • Onions – 1 pc.
  • Boiled carrots – 1 pc.
  • Egg – 2 pcs.
  • Salt - to taste.
  • Vegetable oil – 2 tbsp.
  • Mayonnaise – 2 tbsp.

Cooking process:

1. Cut the cleaned, washed and dried chicken liver into pieces of any size. Both chilled and frozen liver are suitable for salad.

2.Chop the onion into small cubes and fry until light golden brown in hot vegetable oil. Then add the liver pieces to the onion and quickly fry over medium heat until cooked. Salt the liver a little, taking into account the saltiness of the cucumbers.

3. Chop the pre-boiled carrots into thin slices.

4. Chop three pickled cucumbers into the same cubes.

5. Beat eggs one at a time in a cup and fry for 1 minute on both sides in hot oil. You can use boiled eggs for salad, cutting them into strips.

6. Roll the fried eggs into tubes and cut into thin strips.

7. Place chicken liver fried with onions, sliced ​​cucumbers, carrots and eggs into a beautiful salad bowl and mix gently. Cover the salad with cling film and place in the refrigerator. Before serving, season the salad with mayonnaise and decorate to your liking.

Bon appetit!

Salad with chicken liver and Korean carrots

For those who love liver dishes, we offer a delicious and simple Korean chicken liver salad with carrots. Let's complement the salad with pickles and fried onions. You can take ready-made carrots or make your own. Boil the chicken liver for the salad and season the dish with mayonnaise.

Cooking time: 40 minutes.

Cooking time: 25 minutes.

Portions: 4.

Ingredients:

  • Chicken liver – 400 gr.
  • Korean carrots – 100 gr.
  • Pickled cucumber – 3 pcs.
  • Onions – 2 pcs.
  • Salt – 1.5 tsp.
  • Sugar – 1 tsp.
  • Vegetable oil – 50 ml.
  • Mayonnaise – 100 gr.

Cooking process:

1. Peel and wash two onions. Then chop them into thin quarter rings.

2. Heat vegetable oil in a frying pan and fry chopped onion in it over low heat.Fry the onion until golden brown and add salt and sugar to it towards the end of frying.

3. Clean the chicken liver from films and fat, rinse and boil for 15 minutes in boiling water with half a teaspoon of salt added. Cool the boiled liver and then cut into small pieces.

4. Place the chopped liver in a deep salad bowl and add fried onions to it.

5. Cut the Korean carrots into small pieces; it’s more convenient for salad.

6. Then place the chopped carrots in a salad bowl with the rest of the ingredients.

7. Rinse the pickles with cold water and cut into small cubes.

8. Then transfer this cutting to a salad bowl.

9. Season the salad with mayonnaise and mix with a spoon so that all pieces of food are completely covered with mayonnaise. Then taste the salad. The prepared salad with chicken liver and carrots in Korean can be served immediately.

Bon appetit!

Salad with chicken liver, onions and carrots

Chicken liver is rarely used for cooking, and this is undeserved. This product is very healthy, tasty and satisfying. The recipe for the proposed chicken liver salad, like the ingredients, is tritely simple, but once you try it, you will include it in your home menu. If the bitterness of the liver bothers you, you need to soak it in cold milk for 1 hour.

Cooking time: 50 minutes.

Cooking time: 25 minutes.

Portions: 5.

Ingredients:

  • Chicken liver – 500 gr.
  • Carrots – 5 pcs.
  • Onion – 3 pcs.
  • Salt – 1.5 tsp.
  • Sugar – 1 tsp.
  • Vegetable oil - for frying.
  • Mayonnaise – 5 tbsp.

Cooking process:

1. First, peel and rinse the vegetables for the salad.

2. Grind the peeled carrots on a coarse grater.

3. Chop the onions into small cubes.Heat vegetable oil in a frying pan and fry the chopped vegetables until tender.

4. While the onions and carrots are fried, prepare the chicken liver. Clean it from films and fat, rinse and then boil for 20 minutes in salted water. Cool the pieces of boiled liver on a plate.

5. Cut the cooled liver into small cubes.

6. Place the chopped liver in a deep salad bowl. Then add the fried carrots and onions to it. Season the salad with mayonnaise and mix gently. Then put it in the refrigerator for a while to cool down a little.

7. Chicken liver salad with carrots and onions is ready. Place it in portioned plates, decorate to your liking and serve.

Bon appetit!

Delicious salad with chicken liver and mushrooms

Chicken liver in tandem with champignons is often used for various delicious dishes, and a salad made from these products is no exception. The secret to the deliciousness of this salad is determined by the accompanying ingredients. Add onions, carrots and fresh cucumber to the salad. A warm salad can replace your main course for dinner.

Cooking time: 40 minutes.

Cooking time: 25 minutes.

Portions: 3.

Ingredients:

  • Chicken liver – 300 gr.
  • Carrots – 2 pcs.
  • Onion – 1 pc.
  • Mushrooms (champignons) – 5 pcs.
  • Fresh cucumber – 1 pc.
  • Garlic – 3 cloves.
  • Salt - to taste.
  • Ground black pepper - to taste.
  • Vegetable oil - for frying.

For refueling:

  • Mayonnaise – 2 tbsp.
  • Sour cream – 2 tbsp.

Cooking process:

1. Immediately prepare all the ingredients specified in the recipe to prepare the salad. Peel and rinse vegetables and mushrooms. Clean the liver from films and fat, and then rinse with cold water.

2. Chop the onion into thin half rings.Grind the carrots on a grater. Cut the mushrooms into thin slices. Heat vegetable oil in a frying pan and fry chopped onion over medium heat. When the onion becomes translucent, add the grated carrots to the frying pan and fry for 5 minutes until soft. Then add the chopped champignons to the frying pan, stir and fry the mushrooms for another 5 minutes.

3. Grind the peeled garlic cloves directly into a frying pan through a garlic press. Fry the vegetables with mushrooms and garlic for a couple of minutes and turn off the heat. Leave everything to cool.

4. Boil chicken liver in a saucepan of salted water. Cook for no more than 8 minutes from the start of boiling, otherwise the liver will be hard and may taste bitter. Then cool it and cut it into small cubes.

5. Place the cooled pieces of liver with fried ingredients in a salad bowl. Cut the fresh cucumber into thin half rings and add to the salad. Then sprinkle the salad with salt and black pepper to your taste and mix gently with a spoon.

6. In a cup, mix sour cream and mayonnaise in equal quantities. Season the salad with this sauce and serve.

Bon appetit!

A simple recipe for salad with chicken liver and beans

You are presented with a recipe for a delicious and original chicken liver salad with beans, which will be appreciated not only by lovers of dishes with offal. This dish fits well both at home and on a holiday table. Boil the chicken liver for the salad, add canned beans and pickled onions. Season the salad with mayonnaise.

Cooking time: 2 hours.

Cooking time: 25 minutes.

Portions: 4.

Ingredients:

  • Chicken liver – 0.5 kg.
  • Beans, canned red - 1 can.
  • Carrots – 1 pc.
  • Red onion – 1 pc.
  • Salt - to taste.
  • Ground black pepper - to taste.
  • Vegetable oil – 2 tbsp.
  • Mayonnaise – 5 tbsp.
  • Vinegar – 2 tbsp.

Cooking process:

1. The set of ingredients for the salad is simple and affordable. Prepare them immediately in the quantity specified in the recipe.

2. Clean the chicken liver from films and fat, rinse with cold water and cook over low heat in salted water for 40 minutes. Then cool it and cut it into small cubes.

3. Grind the peeled carrots on a coarse grater. Heat two tablespoons of vegetable oil in a frying pan. Then add chopped carrots and liver pieces into it. Fry the liver and carrots for 10 minutes, stirring. The carrots should just simmer.

4. During this time, chop the peeled red onion into thin quarter rings and place it in a bowl. Dilute the vinegar with water in a ratio of 1:2 and pour the onion with this solution. Leave the onions to marinate for 15 minutes.

5. All ingredients for the salad are ready. Place the chicken liver fried with carrots into any bowl for assembling the salad. Drain the marinade from the onion and place it on top of the liver. Also drain all the juice from the canned beans and add them to the salad.

6. Then sprinkle the salad with salt and black pepper to your taste, season with mayonnaise and mix gently with a spoon.

7. Place the salad in the refrigerator for one hour to infuse. Then take a sample, adjust as you wish, and you can serve the finished dish to the table.

Bon appetit!

How to prepare a salad with chicken liver and tomatoes?

Liver cake is always popular on the holiday table, and this recipe offers you an alternative dish - salad with chicken liver and tomatoes.Add a boiled egg and fried onion to the salad. We prepare it from boiled liver and form the salad in layers.

Cooking time: 40 minutes.

Cooking time: 30 minutes.

Portions: 4.

Ingredients:

  • Chicken liver – 200 gr.
  • Tomatoes – 200 gr.
  • Boiled egg – 4 pcs.
  • Onion – 1 pc.
  • Mayonnaise - to taste.
  • Salt - to taste.
  • Ground black pepper - to taste.

Cooking process:

1. Clean the chicken liver for salad from pieces of fat and films. Then rinse it well with cold water. Boil the prepared liver in water without adding salt for 10 minutes.

2. Chop the peeled onion into thin quarter rings. Then fry the chopped onion in hot vegetable oil until golden brown.

3. Wash the tomatoes and cut them into small cubes.

4. Peel the pre-boiled hard-boiled eggs from their shells and cut into longitudinal pieces in the form of strips.

5. To form, immediately take a beautiful dish. Place the chopped liver on it as the first layer.

6. Then sprinkle the liver with salt and black pepper to your taste and apply a thin mayonnaise mesh on it.

7. Place a layer of fried onions on top of the liver.

8. Place chopped eggs on the onion in an even layer and cover them with a mayonnaise mesh.

9. Then sprinkle the salad evenly with tomato cubes and apply a beautiful mesh of mayonnaise on top of them. Salad with chicken liver and tomatoes is ready. You can put it on the holiday table.

Bon appetit!

Salad with chicken liver and raspberry sauce

For those looking for new and interesting salads, here is a recipe for chicken liver salad with raspberry sauce. The combination of this offal with berries is quite unusual, but the result is wonderful - an exquisite and beautifully decorated dish. We prepare the sauce using fresh raspberries (frozen raspberries may also work) with the addition of lemon juice, balsamic sauce (not to be confused with balsamic vinegar) and olive oil.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions: 2.

Ingredients:

  • Chicken liver – 300 gr.
  • Vegetable oil – 1 tbsp.
  • Salad – 100 gr.
  • Raspberries – 50 gr.
  • Olive oil – 5 tbsp.
  • Lemon juice – 10 ml.
  • Balsamic sauce – 2 tbsp.
  • Pine nuts – 10 gr.
  • Ground black pepper - to taste.
  • Salt - to taste.

Cooking process:

1. Clean the chicken liver from films and fat, rinse well with cold water and dry with a napkin. Sprinkle it with salt and pepper. Heat vegetable oil in a frying pan and fry the liver in it for 2-4 minutes until golden brown on all sides.

2. Rinse any salad or mixture of them (arugula, lettuce) with cold water and dry with a napkin. Place prepared lettuce leaves on serving plates.

3. Place the washed raspberries into the blender bowl. Pour in the amount of balsamic sauce and olive oil indicated in the recipe and squeeze the juice of half a lemon. Then mix these ingredients well until smooth. If the sauce is thick, thin it with olive oil.

4. Cool the fried liver a little and place on plates on top of lettuce leaves.

5. Then pour the prepared raspberry sauce over the salad. Fry pine nuts in a dry frying pan and sprinkle them on the salad. Serve the prepared dish immediately to the table.

Bon appetit!

Delicious puff salad with chicken liver

Chicken liver reveals its taste precisely as part of a salad, and not in a separate dish.It is distinguished by its softness, sweetness and lack of bitterness, which allows this dish to be served to children. For a beautiful presentation to the festive table, the salad is formed in layers. And the secret to the deliciousness of the salad, of course, remains the accompanying ingredients. Prepare a layered salad with egg, carrots, pickled cucumber and cheese and chop all the ingredients on a coarse grater.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Portions: 8.

Ingredients:

  • Chicken liver – 350 gr.
  • Pickled cucumber – 250 gr.
  • Egg – 4 pcs.
  • Carrots – 3 pcs.
  • Garlic – 2 cloves.
  • Hard cheese – 150 gr.
  • Green onion – 1 bunch.
  • Mayonnaise - to taste.
  • Salt - to taste.
  • Ground black pepper - to taste.
  • Olives - for decoration.

Cooking process:

1. Immediately prepare all the ingredients for the puff salad in the quantities specified in the recipe.

2. Boil the washed carrots until tender. Boil eggs hard. We clean the chicken liver from films, rinse and cook in water without adding salt for 15 minutes. Cool and clean the boiled products. This can be done in advance.

3. Now we begin to form a layered salad on a beautiful dish. Grind the boiled chicken liver on a coarse grater and place it in an even layer on a dish. Sprinkle the liver with salt and black pepper to your taste.

4. Apply a thin mayonnaise mesh to the liver layer and sprinkle with finely chopped green onions and minced garlic.

5. Grind the pickled cucumbers on a grater, just like the liver, squeeze out all the liquid well, place them in a second layer and cover with a mayonnaise mesh.

6. Place the grated carrots in the third layer and cover with mayonnaise.

7. Place the grated egg in the fourth layer. Salt it a little and cover it with a mesh.

8. The last thing to do is grate the cheese.We completely cover the entire surface of the salad with it. Then we decorate the salad beautifully with olives and serve.

Bon appetit!

Simple and delicious salad with chicken liver and oranges

Chicken liver and orange salad belongs to the Paleo diet as a type of healthy diet. This salad is served warm as a light and tasty dish for dinner. Fry the chicken liver for the salad and add baked onions, oranges and herbs to the dish. Your dish can compete with the delights from the restaurant.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Portions: 1.

Ingredients:

  • Chicken liver – 4 pcs.
  • Onions – ½ pcs.
  • Orange – 1 pc.
  • Hard blue cheese – 10 gr.
  • Natural honey – ½ tsp.
  • Olive oil – 1 tbsp.
  • Greens – 1 bunch.
  • Salt - to taste.
  • Ground black pepper - to taste.

Cooking process:

1. Cut the peeled half of the onion into longitudinal pieces, leaving part of the base so that the onion does not fall apart. Then fry it in a grill pan over medium heat until the characteristic grill stripes appear.

2. Wash the greens (dill, parsley) with cold water, shake off excess liquid and divide them with your hands into small twigs and leaves. We put it in a separate bowl.

3. Wash the orange, remove the peel and over the bowl so that the orange juice gets on the greens, divide it into slices and separate the pulp from the dense partitions. Then put honey in the bowl and sprinkle everything with a pinch of salt and black pepper. Pour a spoonful of olive oil into the salad and mix gently.

4. Chicken liver, previously cleaned, washed and dried with a napkin, cut into several pieces and sprinkle them with salt and pepper.

5. Then quickly fry the liver pieces over medium heat until golden brown on all sides.

6.Place the greens and oranges into portioned salad bowls.

7. Place baked onion feathers on top of them.

8. Then place the fried liver on salad bowls.

9. Crumble hard blue cheese with your hands and sprinkle the crumbs over the salad.

10. Then pour the remaining juice from the bowl over the salad evenly.

11. Chicken liver salad with orange is ready. We serve it immediately to the table.

Bon appetit!

( 130 grades, average 4.98 from 5 )
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