Liver Salad - General Cooking Principles
Despite the fact that the liver belongs to the category of by-products, it is not inferior to meat in taste and amount of vitamins. This is the most valuable product, which contains essential trace elements (copper, iron, calcium, magnesium, potassium) and other nutrients. Liver dishes are found in many countries of the world, only the method of preparation and the sets of spices used differ. One of these dishes is Liver Salad. Cooking this healthy snack does not take much time, since the liver is cooked much faster than meat (especially bird liver).
A variety of liver types are taken for liver salad: chicken, pork, beef, lamb or cod liver. The most delicious and tender is the liver of the calf. In some restaurants (for example, French cuisine) you can taste Liver salad made from burbot liver, partridges and grouse. In addition to this by-product, various vegetables (both raw and cooked or passaged), eggs, greens, and canned products are added to the liver salad. Mushrooms, green peas, tomatoes, pickled cucumbers, bell peppers, potatoes and walnuts go well with the liver. You can experiment a bit with a combination of different products and come up with your own original recipe for liver salad.
The principle of cooking is not much different from the general rules of cooking other salads. Having passed the preliminary stage of processing, all the ingredients are cut in various ways (slices, cubes or cubes), mixed and dressed with mayonnaise, vegetable oil or a special sauce. There are also recipes for liver salad, where all the ingredients are stacked in layers.
Liver Salad - Preparing Food and Dishes
The set required for preparing liver salad includes the following items: a cooking pot or a frying pan for frying liver and other products, a knife, a cutting board, a grater and a salad bowl, where all the ingredients will be folded.
All vegetables and greens before cutting into a salad should be properly washed under running water. The liver is usually scalded with water and the film is removed, only after that the product is subjected to heat treatment. If the liver needs to be cooked quickly, you can cut it into several pieces and only then put to boil. Liver Salad Recipes:
Recipe 1: Liver Salad
One of the most common options for making liver salad. The dish can be prepared for every day or served as a festive snack.
- Beef liver - 400 g;
- 2 large carrots;
- Onions - 2 pcs .;
- Fat-free mayonnaise - 100 g;
- Ground black pepper.
Wash the liver and remove the film. Put the product to boil in salted water until ready (approximate cooking time - 40 minutes). Readiness can be checked as follows: take a sharp object and make a puncture. The finished liver will secrete light juice. Cool the cooked liver, cut into small pieces. Wash carrots, peel, grate. Peel and chop the onion. Fry the onion in vegetable oil until golden brown, add carrots. Pass vegetables until cooked over low heat. If the vegetable mixture begins to burn, you can add a little water. Combine chopped liver in a salad bowl, passaged vegetables, add black pepper and mayonnaise, mix everything well. If the salad turns out dryish, you can add a little oil, in which carrots and onions languished. Ready liver salad can be decorated with sprigs of fresh parsley.
Recipe 2: Sea Salad Liver
This nutritious and tasty snack is cooked in 5 minutes. Salad turns out quite nourishing and high-calorie, well suited for breakfast.
- Bank of cod liver;
- Chicken eggs - 5 pcs .;
- Onions (large) - 2 pcs .;
- Salt, black pepper powder - to taste.
Cod liver mash with a fork or cut into small pieces. Boil eggs, cool and chop. Finely chop the onion (you can pour it with boiling water so that the bitterness will disappear). Combine products in a bowl, add salt and pepper, mix thoroughly. Cod liver oil is quite a fatty product, so you should not fill a salad with mayonnaise. It will be enough fat left in the bank.
Recipe 3: Liver salad with champignons
This delicious salad of liver and mushrooms will surely delight loved ones and will pleasantly surprise guests. The dish is prepared fairly quickly, and rapidly and eaten. Ingredients Required:
- Calf liver - 300 g;
- Marinated cucumbers - 180 g;
- Champignons - 200 g;
- Eggs - 3 pcs .;
- Ground black pepper to taste;
- Mayonnaise - 100 g.
Wash veal liver, peel off the film, boil until cooked in slightly salted water (it will take about 15-20 minutes), cool, cut into small cubes. Cut the champignons not too small (they are strongly fried and lose volume) and fry in vegetable oil (10-15 minutes). Cook hard-boiled eggs, cool, cut into small pieces. Pickled cucumbers cut into cubes, if a lot of water - slightly squeeze. Put all the ingredients in a salad bowl, add pepper and mayonnaise. Decorate ready-made liver salad with parsley and olives.
Recipe 4: Liver Puffed Salad
This puff salad will rightfully take the first place of honor among other dishes of the holiday table. Delicious and simple, it will surely delight friends and loved ones.
- Chicken liver - half a kilo;
- 4 medium sized carrots;
- Pickled cucumbers of medium size - 5 pcs .;
- Chicken eggs - 6 pcs .;
- 4 small bulbs;
- Mayonnaise, vegetable oil.
Cook chicken livers until ready (about 20 minutes) and cut into thin strips. Cucumbers cut into small cubes. Peel carrots, boil, let cool and grate on a coarse grater. Finely chop the onion and fry in vegetable oil (until golden). Boil hard-boiled eggs, add water, then separate the whites and yolks of each other, chop the whites. Put the layers of liver salad in the following order: half cooked liver, layer of mayonnaise, half of fried onion, layer of mayonnaise, half of cucumbers, layer of mayonnaise, carrots, layer of mayonnaise, proteins, layer of mayonnaise. This is followed by the layers of the remaining liver, onions and cucumbers, smeared with mayonnaise. The final layer is grated yolks. The dish can be decorated with greens, olives or “roses” of cucumbers and boiled carrots. Put the salad soak in the refrigerator for several hours.
Recipe 5: Liver salad with broccoli
This is a healthy dish, in addition to the content of a large amount of vitamins and trace elements, also surprisingly tasty. Salad is made from ordinary products and does not take much time.
- A pound of beef liver;
- Broccoli - 300 g;
- Cherry Tomatoes - 280 g;
- Cashew nuts - 2.5 tbsp. l .;
- Vegetable oil - 3 tbsp. l .;
- Balsamic vinegar - 2.5 tbsp. l .;
- Mustard - 2.5 tsp.
Cut the liver into small pieces and fry in vegetable oil until cooked. Immerse broccoli in boiling water for 2 minutes, then immediately immerse in cold water. This type of food processing is called blanching. Remove the cabbage from the water, fry in vegetable oil for two minutes, cut the cherry in half, add to broccoli and fry for another 2-3 minutes. Prepare the sauce by carefully mixing the vinegar with the mustard. Liver portions on a plate, put vegetables on top, pour the dressing. Sprinkle the dish with roasted cashew nuts.
Liver salad - secrets and tips from the best chefs
In order for a liver salad to turn out not just tasty, but very tasty, you need to properly prepare the liver. The best cooks recommend before boiling beef liver, soak it in milk. The product is left in the milk for at least half an hour. This is done in order to relieve bitterness. After that, you can remove the film. Boil the liver better on low heat.