Puff chicken liver salad

Name: Puff chicken liver salad
Total time: 50 min
Yield: 3
Ingredients: 300 g Chicken liver; 3 Chicken eggs; 2 Pickles; 1 Carrot; 1 Bulb onions; 1 tablespoon Vegetable oil; 100 g Hard cheese; to taste Salt; 100 g Mayonnaise; 2 Bay leaf; 1 g Peppercorns

Delicious and light salad with chicken liver! Not a single holiday table is complete without some salads. If the classics like “Olivier” and “Mimosa” are boring, then you can make a salad with chicken liver that is simple in the method and preparation time, and easy to eat. There are many different recipes with chicken liver. You can find one to suit your taste. This salad is especially light because it does not contain carbohydrates. The specific taste of liver is masked by vegetables, boiled eggs add tenderness to the salad, and hard cheese adds piquancy.

133

74318

Ella Wilson

Author of the recipe

Calories

643Kcal

Protein

39gram

Fat

51gram

Carbs

12gram

*Nutritional value of 1 serving

Ingredients

Servings: 3

300g

3

2

1

1

1tablespoon

100g

to taste

100g

2

1g

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Let's prepare the ingredients. Wash and boil the carrots in their skins, and hard-boil the chicken eggs. We wash the bird's liver well, fill it with water and put it on the fire. When the water boils and foam appears on the surface, drain the broth, rinse the liver again, fill it with clean water and set it to cook again.
STEP 2
Add salt, a couple of bay leaves and sweet peas. Spices will add a pleasant aroma to the liver and mask its specific taste. Cook for about 15 minutes from the moment it boils. Drain the broth and cool the liver.
STEP 3
When the liver has cooled, finely chop it with a knife. Place the first layer in a salad bowl. You can add a little salt if it doesn't taste salty enough.
STEP 4
We clean the onions, chop them finely and sauté in vegetable oil.
STEP 5
Place the onion on the liver in a salad bowl. Lubricate with mayonnaise; mayonnaise can be replaced with a lighter mayonnaise sauce.
STEP 6
Next comes a layer of pickled cucumbers. Finely chop the pickled cucumbers and place on top. Grease with mayonnaise sauce again.
STEP 7
Let cool and peel the carrots. Finely chop it or grate it on a coarse grater. Place in a layer in a salad bowl.
STEP 8
Mayonnaise again on top.
STEP 9
When the chicken eggs are boiled, fill them with cold water, cool, peel and grate them on a coarse grater. We put them in a salad bowl. You can add a little salt and also grease with mayonnaise.
STEP 10
Next, sprinkle with finely grated hard cheese. Garnish with finely chopped green onions. Let the salad soak; to do this, put it in the refrigerator for a couple of hours. And we serve it to the table. It’s quite an easy independent dish, at the same time light and not very high in calories, especially if the mayonnaise is replaced with some dietary product. Bon appetit!