An interesting and bright cabbage salad, complemented by hearty liver, tender eggs and spicy arugula. It is healthy, but not difficult to prepare. We will master the technology of its preparation and learn a step-by-step recipe with a photo. Video recipe.
People have different attitudes to the taste of any liver, be it beef, pork or chicken. Some people like its taste, but some do not. However, many healthy dishes can be made from this meat offal, including salads for the festive table. Liver salads are always hearty, they are used as an appetizer and as a full-fledged dinner. For recipes, any sort of offal is used, it all depends on the taste preferences of the cook and eaters. Moreover, they are all delicious and beautiful. Today we are preparing an exquisite, unusual, with a sophisticated combination of flavors - cabbage salad with liver, eggs and arugula.
Regardless of which type of liver is used in the recipe, chicken, duck, beef or pork … it must first be prepared before further cooking. The easiest way to work with chicken and duck liver, which is easy enough to wash. Beef or pork liver needs to be beaten off a little, the ducts should be cut off and the film removed. Depending on the desire to make a dietary salad or with greater nutritional value, the liver is boiled in salted water until tender, or fried in oil in a pan.
See also how to make a salad with arugula, cabbage, tongue, and poached egg.
- Caloric content per 100 g - 185 kcal.
- Servings - 2
- Cooking time - 20 minutes for slicing, plus time for boiling or roasting the liver
Ingredients:
- Liver (any variety) - 250 g (fried or boiled)
- Salt - 2/3 tsp
- Young white cabbage - 200 g
- Eggs - 2 pcs.
- Dill - small bunch
- Arugula - small bunch
- Vegetable oil - for dressing
Step by step cooking cabbage salad with liver, eggs and arugula, recipe with photo:
1. From the white cabbage, remove the top leaves, because they are usually dirty, wash the head of cabbage, dry it with a paper towel and chop it into thin strips.
2. Wash the dill, dry and chop finely.
3. Wash arugula, dry and chop finely.
4. Pre-wash the liver, peel from the film with ducts, boil or fry at your discretion. Then cut the finished offal into medium-sized pieces. Use it warm or chilled for salad, depending on preference.
5. Boil the eggs hard-boiled for about 8 minutes, chill in ice water, peel and cut into slices.
You will find step-by-step recipes with photos of how to cook eggs and liver for salad on the pages of the site using the search bar.
6. Combine all products in one bowl, season with salt and pour over with vegetable oil. Toss the cabbage salad with the liver, eggs, and arugula and serve.
See also the video recipe on how to make a warm salad with chicken liver and arugula.
