How to cook delicious liver salads at home. TOP 4 recipes with photos. Culinary tips and secrets. Video recipes.
Not only pate, pancakes and goulash are prepared from the liver. Delicious salads are also made from this healthy by-product, incl. and warm. Liver salads are prepared easily and quickly, but they turn out to be hearty and nutritious. Liver salads are versatile dishes because suitable for guests, for a festive table, for a home dinner. They can be prepared from any kind of liver. However, regardless of which liver is used, it must be prepared before further culinary processing. This will help TOP-4 recipes and life hacks on how to cook this capricious product.
Cooking tips and subtleties
- The easiest way to cook is chicken and duck livers. It is enough to wash them, dry them and quickly fry them in oil in a well-heated frying pan. The main thing is not to overcook, then the liver will remain juicy. The liver is small, so cutting it into pieces is not necessary. Especially delicious warm salads are obtained from it.
- With beef and pork liver, you need to cut off the ducts, remove the film and first slightly beat off. It is better not to fry them, but to cook them in salted water until tender. The finished liver is cut and mixed with other products.
- When buying a liver, pay attention to its appearance. It should be firm, soft, moist and shiny, free from scratches or damage. Spots and blood clots indicate a ruptured gallbladder, which gives the liver a bitter taste.
- Beef liver is the color of ripe cherry, pork liver is red-brown, chicken liver varies from light brown to brown-red, turkey is dark red.
- When buying, be sure to smell the offal. Its smell should be fresh and slightly sweetish, sourness indicates spoilage.
- Thaw frozen liver in the refrigerator for 12 hours. There should not be much ice on the surface of the frozen offal.
- To remove bitterness from the product, first cut the liver into pieces, fill it with cold fresh milk and leave in the refrigerator for several hours, or even overnight. Pork liver is especially bitter. By the way, milk will not only eliminate bitterness, but also make the liver soft.
- Baking soda will also soften the liver. To do this, sprinkle each piece with baking soda and wait about an hour.
Puff salad with liver and Korean carrots
Puff chicken liver salad with Korean carrots is nourishing, nutritious, tasty and outwardly beautiful. Therefore, it is suitable for a festive feast and an everyday table.
- Caloric content per 100 g - 189 kcal.
- Servings Per Container - 5-6
- Cooking time - 30 minutes for assembly, plus time for cooking food
Ingredients:
- Chicken liver - 500 g
- Ground black pepper - to taste
- Eggs - 4 pcs.
- Korean carrots - 150 g
- Nutmeg - 0.5 tsp
- Pickled cucumbers (gherkins) - 1 jar 370 g
- Bulb onions - 4 pcs.
- Hard cheese - 200 g
- Salt to taste
- Vegetable oil - 4 tablespoons
- Mayonnaise - 600 ml
Cooking puff salad with liver and Korean carrots:
- Hard-boiled eggs in advance, cool and cut into cubes.
- Peel the onions, wash, cut into quarters into rings and fry in a skillet in hot oil. Then transfer to a bowl to cool.
- Wash the liver, remove unnecessary things, cut into 2-3 pieces and fry in a pan in which the onions were fried in the remaining oil. Fry it over high heat for 5 minutes so as not to dry it out. Finally, season with salt, sprinkle with black pepper and nutmeg, and also leave to cool. Then cut into strips.
- Cut the gherkins into strips and grate the cheese on a medium grater.
- Cut Korean carrots, eggs, liver, cheese and cucumbers in half. the salad will be from 2 levels.
- Place half of the liver on the bottom of a salad bowl and brush it with mayonnaise.
- Top with half an onion and a layer of cucumbers.
- Brush with mayonnaise and lay on a layer of eggs, which also sprinkle with mayonnaise.
- Then put the carrots again, brush with mayonnaise and sprinkle with cheese. Repeat the sequence of layers.
- Leave the finished puff salad with liver and Korean carrots to soak for an hour.
Liver and bell pepper salad without mayonnaise
Liver salad without mayonnaise is appetizing, hearty and healthy. For him, you need to prepare a salad dressing, the piquancy of which is given by mustard grains.
Ingredients:
- Chicken liver - 300 g
- Bulgarian pepper - 1 pc.
- Lettuce - 1 small bunch
- Onions - 1 pc.
- Wine vinegar - 2 tablespoons
- Olive oil - 2 tablespoons
- Salt to taste
- Black pepper - to taste
- Dijon mustard - 2 tablespoons
Cooking salad with liver and bell pepper without mayonnaise:
- Wash the liver, peel the films and boil until tender. Then cut into medium slices.
- Put the bell pepper on a greased baking sheet and bake in the oven at 200 ° C for 25 minutes. Then cool, peel off the baffled seed box and cut into strips.
- Peel the onions and cut into half rings. Put it in a bowl, pour boiling water for 1-2 minutes, then rinse with running cold water and dry well with a paper towel.
- Tear the lettuce into random pieces with your hands.
- For the sauce, stir in wine vinegar, olive oil, salt, black pepper and Dijon mustard.
- Put all the salad ingredients into a plate, season with sauce and stir.
Salad with beef liver and canned corn
Beef liver salad with canned corn and carrots can be served as a main course. In the absence of beef offal, you can make a salad with chicken liver or a salad with pork liver, it will be no less tasty.
Ingredients:
- Beef liver - 500 g
- Vegetable oil - 2 tablespoons
- Onions - 1 pc.
- Canned corn - 200 g
- Carrots - 1 pc.
- Salt to taste
- Black pepper - to taste
- Mayonnaise - 4 tablespoons
Cooking Beef Liver Salad with Canned Corn:
- Wash the liver, peel off the film, cut into thin slices 0.5 cm thick and fry in a pan with butter for 5-7 minutes on each side. Then place in a bowl and cool.
- Peel and cut onions into small pieces.
- Peel and grate the carrots.
- Place the fried liver, onions, carrots, and canned corn that have been drained off in a bowl.
- Salt and pepper the products, season with mayonnaise and mix.
Pork liver salad with cucumbers and egg pancakes
A hearty salad with fried liver, pickles and egg pancakes, very simple and delicious. One portion of this salad will be enough for dinner.
Ingredients:
- Pork liver - 400 g
- Pickled cucumbers –3 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Eggs - 3 pcs.
- Garlic - 2 cloves
- Vegetable oil - 6 tablespoons
- Salt to taste
- Black pepper - to taste
- Mayonnaise - 3 tablespoons
- Flour - 1 tablespoon
- Walnuts - 35 g
Cooking salad with pork liver, cucumbers and egg pancakes:
- Prepare the liver, cut into strips and fry in a preheated skillet in oil over medium heat for about 7 minutes. Then place it on a plate and cool.
- Peel the carrots, grate for Korean carrots and fry in oil for 10 minutes.
- Peel the onion, cut into half rings and brown in a skillet in the remaining oil for 5 minutes.
- Pour eggs into a bowl, add salt and flour and beat. Grease a clean skillet with oil and fry the egg pancakes for a minute on each side. Then cool them, roll them up and cut into thin strips.
- Dry the nuts in a clean frying pan and chop with a knife.
- Cut the pickled cucumbers into small pieces.
- Peel the garlic and pass through a press.
- Put all the food in a bowl, salt, pepper and season with mayonnaise.
