Do you want to please and surprise your guests with a beautiful, tasty and inexpensive salad? I offer a step-by-step recipe with a photo of a salad of liver, eggs and pomegranate seeds. It looks harmonious, tastes good, satisfying and easy to prepare. Video recipe.
For those who love liver dishes and adore pomegranate grains, I suggest preparing a great festive salad - a salad of liver, eggs and pomegranate. The main ingredient here is the liver, so the taste of the finished dish depends on its choice. Veal offal is used today. But a salad with chicken or turkey liver will be especially tender. Pork liver can add some bitterness to a dish. But if it is a piquancy for you, then this variety is also suitable for the dish. It is equally important to choose a ripe, juicy and sweet pomegranate for the salad. Its presence in the salad is required. Pomegranate seeds play the role of not only decoration, but also give a unique and fresh interesting flavor. Eggs can be any, store-bought, but homemade or quail eggs are better.
Having picked up quality products, the salad will turn out to be beautiful, and mouth-watering, and tasty, at the same time budget. The cooking principle is classic and simple. Pre-boiled liver will simplify the work. Then very little time will be spent on creating the dish. Since the salad is not very expensive, it can be prepared on a weekday to please family and friends, it will also look great at a festive feast. It should be noted the usefulness of the salad, it contains many vitamins and minerals, especially a lot of iron, which is present in the liver and in pomegranate grains.
See also how to make a warm liver and pear salad.
- Caloric content per 100 g - 285 kcal.
- Servings - 2-3
- Cooking time - 20 minutes for slicing and assembling salad, plus time for boiling and cooling eggs and liver
Ingredients:
- Veal liver - 300 g
- Pomegranate - 1 pc.
- Eggs - 2 pcs.
- Mayonnaise - for dressing
Step-by-step preparation of salad from liver, eggs and pomegranate seeds, recipe with photo:
1. Wash the liver, remove the film and wash. If desired, soak it in milk to remove the bitterness, especially if you are using pork offal. Then fill the liver with drinking water, boil and simmer, covered, until tender, about 15-20 minutes. Cool the offal completely and cut into strips or cubes.
2. Place the eggs in cold water and boil until a cool consistency for about 7 minutes. Then cool in ice water, peel and cut into strips or cubes.
3. Wash the pomegranate and carefully remove the grains so that they do not burst.
How to properly cook liver for salad and hard-boiled eggs, as well as properly peeling pomegranates, you will find in step-by-step recipes with photos on the pages of the site. To do this, enter the desired word in the search bar, and the site will select suitable articles.
4. Combine all products in one container.
5. Season the dish with mayonnaise.
6. Stir in the liver, egg and pomegranate salad. Chill it in the refrigerator for half an hour and serve.
See also the video recipe on how to make Grafsky liver salad.
