Salad with fried chicken liver. Chicken liver, liver salad

22.03.2024

A snack table is unthinkable without salads. They can be vegetable, but meat and fish are often added to salads. A popular option is salad with chicken liver; this dish is inexpensive, but tasty, nutritious and healthy. You can prepare a snack with the addition of different products. You can make a simple salad by adding onions and carrots to the liver, or you can make a multi-component puff version.

Chicken liver is an inexpensive product, but in terms of benefits and taste it is not inferior to more expensive by-products, for example, beef liver. Chicken liver salads are hearty, but light, and relatively low in calories.

There are many recipes for preparing the dish; chicken liver goes well with various vegetables, cheese, eggs, nuts and even fruits.

First of all, you need to prepare the main ingredient. If the liver is frozen, then it needs to be allowed to thaw. After which the liver is washed. It is better to boil or fry the liver whole, and cut it ready for salad, so the product will be more juicy.

When cooking, the liver is immersed in boiling water and cooked for 10-12 minutes. Readiness is checked by cutting a piece; no blood should be released on the cut. If you plan to fry the liver, it is important to place the pieces in one layer in a hot frying pan. Fry on both sides until done. You can also stew the liver in cream or sour cream.

Before preparing the salad, the liver must be cooled to room temperature and only then mixed with the rest of the ingredients. Season the salad with mayonnaise, sour cream or vegetable oil, depending on the recipe.

Interesting facts: chicken liver should be included in the diet of people recovering from illness, injury or surgery. This product is great for maintaining strength and giving energy.

Warm chicken liver salad with caramelized onions

A tasty and light warm chicken liver salad is an excellent dietary dinner or hearty snack.

200 gr. chicken liver;
1 onion;
2 teaspoons sugar;
2 tomatoes;
1 bunch of lettuce (any type, you can use a mixture of different types of lettuce);
vegetable oil, balsamic vinegar, salt, pepper to taste.

We wash the liver and cut it into large pieces. Fry by pouring just a little oil into the pan. Season the finished liver with salt and pepper.

Fry the onion cut into rings, as soon as the rings begin to acquire a golden color, sprinkle with granulated sugar and caramelize for about three minutes, stirring constantly.

Place washed and dried lettuce leaves on a plate. Cut the tomatoes into large slices. Salt and sprinkle with ground pepper. Then spread the fried hot liver and caramelized onions. Mix a spoonful of olive oil with a few drops of balsamic vinegar and drizzle the mixture over the salad.

Warm salad with arugula and pine nuts

Another delicious version of a warm salad is prepared with arugula.

600 gr. chicken liver;
100 gr. arugula;
1 red onion;
1 bunch of parsley;
200 gr. cherry;
1-2 tablespoons of pine nuts;
2 tablespoons olive oil;
1 tablespoon soy sauce;
1 teaspoon melted butter;
1 teaspoon balsamic vinegar;
spices to taste.

Wash and dry the liver, cut in half or into three parts. Heat the melted butter in a frying pan, lay out the liver pieces in one layer, fry on one side, then carefully turn to the other side, sprinkle with salt and pepper and fry until done.

500 gr. chicken liver;
5 medium sized carrots;
3 medium onions;
5 tablespoons of mayonnaise;
vegetable oil for frying.

The salad is very simple, but tasty and filling. Finely chop the onion and grate the carrots on a medium grater. Fry the vegetables in vegetable oil until tender, stirring frequently. We do not allow vegetables to fry.

Boil the chicken liver in salted boiling water with the addition of spices. Cool the liver and vegetables. Cut the liver into small pieces. Mix onions with carrots and liver, season the salad with mayonnaise. Pepper and salt to taste.

Layered chicken liver salad

You can make a hearty layered chicken liver salad.

300 gr. liver;
2 onions;
2 pickled cucumbers;
4 boiled eggs;
2 carrots;
100 gr. hard cheese;
1 tablespoon vegetable oil for frying;
salt, pepper, nutmeg to taste;
100 gr. mayonnaise;
100 gr. sour cream;
2 cloves of garlic;
0.5 teaspoon mustard;
a few drops of balsamic vinegar.

Boil the chicken liver until cooked. Separately boil the carrots and eggs. All products are refrigerated.

Cut the liver into small pieces, season with salt, pepper and nutmeg. Peel the boiled carrots and grate them. Cut the eggs into small cubes. Finely chop the onion and fry in vegetable oil until tender. Pepper and add some salt to the onion. Cut pickled cucumbers into cubes. Grate the cheese.

Preparing the sauce, mixing mayonnaise with sour cream. Add chopped crushed garlic and mustard to the sauce.

We collect the salad. Place a serving ring on the plate and lay out the food, covering each layer with the prepared sauce. First lay out the chicken liver, then the fried onions, pickled cucumbers, eggs and cheese. We do not cover the top layer with sauce. Let the salad brew for 1 hour. Then remove the ring and serve the salad to the table.

Loin carrot salad

Spicy salad with chicken liver and it turns out very tasty.

250 gr. chicken liver;
150 gr. Korean carrots;
1 onion;
2 pickled cucumbers;
2 tablespoons of mayonnaise;
greens for decoration;
salt, pepper to taste.

Place the liver in boiling water and cook for 15 minutes until fully cooked. Let the liver cool directly in the broth.

Cut the onion into thin halves of rings, sprinkle with half a teaspoon of sugar, a quarter teaspoon of salt, pour in 1 tablespoon of vinegar (9%) and 100 ml of boiling water. Stir. Leave the onion to marinate for 20-30 minutes.

Cut the cucumbers into thin and long strips. Cut the liver into long pieces. Place liver, cucumbers, Korean carrots in a bowl, add pickled onions (squeezed). Mix and season with mayonnaise. Place in a heap in a salad bowl, sprinkle with finely chopped herbs.

A dish for a festive table or for a hearty lunch - a beautiful layered salad with liver: pork, beef, chicken, turkey. Choose the best recipe option!

To prepare a delicious meat salad, you don’t have to stock up on chicken fillet or buy a piece of expensive tenderloin. Liver is quite suitable as a meat component - either chicken or turkey, or pork or beef.

In salads with liver, it is advisable to add some ingredients with a rich, bright taste: pickled or pickled cucumbers, Korean carrots or carrots with garlic, hard cheese, and make the dressing from mayonnaise. So that the taste of one product does not interrupt another, it is better to prepare the salad in puffs. You can lay out the layers in any order, but it will be tastier and more appetizing when different colors alternate, and between neutral-tasting products there is a layer of spicy carrots, pickled cucumbers or grated cheese. It is possible to serve the salad either portioned or regular, but in this case it is not recommended to make the puff salad with liver tall.

The fried liver needs to be grated or put through a meat grinder so that the liver layer is saturated with mayonnaise and the salad turns out juicy and tasty.

pork or beef liver – 200-250 g;
carrots – 1 large;
garlic – 4-5 cloves (to taste);
mayonnaise - to taste;
pickled cucumbers – 2 pcs;
egg – 2 pcs;
vegetable oil – 2 tbsp. spoons;
salt - to taste;
green onions or any greens - to decorate the salad.

Cut the liver into pieces of arbitrary shape and size. Pour oil into a frying pan, heat it well, add the liver. Salt and fry until fully cooked. The time is 5-7 minutes, depending on the size of the pieces. In this recipe, it is not so important how soft it turns out, but still try not to overcook the liver.

Transfer the fried liver to a bowl and cool.

Three carrots on a fine grater. Peel several small cloves of garlic and grate them into the carrots on the finest grater. Or press it through the garlic clove.

Mix carrots, garlic and a couple of tablespoons of mayonnaise. If necessary, add some salt. The mass should not turn out liquid; add a little mayonnaise, taking into account the fact that it will be present in each layer.

Three cooled livers on a coarse grater or once through a meat grinder with a large wire rack.

We cut the pickled cucumbers into cubes, a little larger than usual for salads. Drain off the separated brine.

Boil hard-boiled eggs in advance. Cut it in half, take out the yolks - they will be grated on a fine grater or mashed with a fork and decorated with a salad. Three whites on a coarse or fine grater.

When all the ingredients are prepared, assemble the salad. For portioned serving, you will need pie or dessert plates and a cooking ring or cut-off jars. Place the mold in the center of the plate, fill it with 2 cm of cucumber cubes. Press with a fork or masher so that the layer becomes dense and the salad holds its shape well.

Coat with mayonnaise, but a little, because... The cucumbers are juicy and the sauce drains quickly. Place the grated egg white on top and compact. Apply a mayonnaise mesh to this layer.

We spread a layer of grated liver, be sure to level it and compact it. Lubricate this layer with mayonnaise, generously covering the entire surface.

Without removing the mold, sprinkle the salad with grated egg yolk. There is no need to compact it; we leave this layer fluffy and voluminous. Carefully pull the form up and remove it. Decorate the finished salad with grated carrots and herbs. You can serve it immediately or leave it to soak for half an hour or an hour. Bon appetit!

Recipe 2: layered salad with cod liver (with photo)

Layered cod liver salad will take pride of place both on the holiday table and on the everyday table. The taste of this simple salad is amazing and so delicate that it is impossible to tear yourself away. The salad is very easy to prepare, from the usual set of products: eggs, processed cheese, garlic, and of course a jar of canned cod liver. Be sure to try it, very tasty!

cod liver - 200 g;
egg - 4 pcs.;
processed cheese - 180 g;
garlic - 1 clove;
mayonnaise - 2 tbsp. l.;
greens for serving (optional).

Recipe 3, simple: layered salad with chicken liver

Fans of liver dishes will love this wonderful puff salad. The products used for its preparation are the simplest, and the taste is very impressive.

Chicken liver – 0.5 kg.
Potatoes - 0.5 kg.
Eggs - 3 pcs.
Carrots – 0.3 kg.
Onions – 150 gr.
Pickled cucumbers – 300 gr.
Mayonnaise
Vegetable oil for frying
Salt pepper

How to prepare chicken liver salad: Let's start with potatoes. Cook it in its “uniforms” until ready. Boil eggs and carrots. Cook chicken liver in salted water. Finely chop the onion and fry in vegetable oil until golden brown.

Now we take a dish on which we will put the salad. The first layer will be grated boiled potatoes, covered with a layer of mayonnaise.

Place a layer of fried onions on a layer of potatoes.

Then comes a layer of grated boiled carrots, seasoned with mayonnaise.

Grate the chicken liver and place it on a layer of carrots.

Place a layer of grated pickles on the liver layer and season with mayonnaise.

Sprinkle the salad with finely chopped eggs.

Finally, season the chicken liver salad with mayonnaise and put it in the refrigerator to soak for 3 hours. Decorate our puff salad with chicken liver with herbs and serve.

Recipe 4: layered salad with beef liver

Layered salad with beef liver is a festive appetizer that can be served on a weekday. Thanks to mayonnaise and pickled cucumbers, the dish turns out juicy, tasty, and due to the layering, it looks colorful. All the ingredients in the salad fit together perfectly, so there is no need to remove or add anything.

To create a dish according to the recipe, you must first boil beef liver, chicken eggs and carrots in separate saucepans and stewpans, and then cool them, since only cold ingredients are chopped into the salad. If you don’t have green onions, you can pickle regular onions in vinegar, after cutting them into small cubes. Pickled onions are added to the salad between a layer of boiled liver and pickles.

To form one serving of the dish, use a cooking ring; for several servings at once, use a circle from a springform baking dish. By the way, boiled beef liver will not taste bitter after cooking if you place it in milk 30 minutes before.

Beef liver 150 g
Pickled cucumbers 2 pcs
Carrot 1 piece
Chicken egg 2 pcs
Mayonnaise 2 tbsp.

Grind the boiled beef liver on a coarse grater, pour a pinch of salt into the container with the liver mass, and add 1 tbsp. mayonnaise and mix.

Grind salted or pickled cucumbers and boiled carrots on a fine grater. Squeeze the liquid from the cucumber mass. Peel the eggs, rinse, separate the whites from the yolks. Grind both whites and yolks on a fine grater.

Place the cooking ring on a plate, place the liver mass in it, and press down lightly.

Place a cucumber layer on the layer of liver mass. If you use pickled onions, place them between these layers.

Place chopped carrots on top of the cucumber mixture. Grease with mayonnaise.

Place a layer of chopped chicken proteins on the carrots, add salt, and grease with mayonnaise.

Garnish the salad with grated yolks, chopped, pre-washed green onions and serve.

Recipe 5: liver salad with cucumbers (step by step)

Liver salad is prepared in layers, the order of which you can change to suit your taste.

250-300 g beef liver
1 onion (70-100 g)
1 carrot (70-100 g)
170-200 g pickled or pickled cucumbers
170-200 g corn or green peas
3 eggs
2 cloves garlic
mayonnaise
cherry tomatoes and dill for garnish

We wash the liver, cut it into small pieces and boil it in salted water until tender, i.e. after boiling, cook over low heat for about 20 minutes. Then remove the liver and cool.

Grate the cooled liver on a coarse grater. In this case, all films and knots will remain on the grater and will not end up in the salad.

The liver can also be cranked in a meat grinder, but then you first need to clear it of films and cut out large vessels. Cut the peeled onion into small cubes and fry in vegetable oil until transparent.

Three carrots on a coarse grater, add to the onion and continue to fry, stirring, until the carrots are soft.

Place the grated liver and garlic, passed through a press, into the frying pan. Stir and fry for another 1-2 minutes. Let cool.

Place the cooled liver and vegetables in the first layer on a dish; the diameter of my dish is 25 cm.

Cut off a corner of a bag of mayonnaise and make a mesh out of mayonnaise.

Three cucumbers on a coarse grater and spread in a second layer.

Cut the eggs into small cubes and add corn or peas to them.

Add mayonnaise to taste, mix and spread on cucumbers.

And the fourth layer is cheese, grated on a fine grater.

We again make a mayonnaise mesh on top of the cheese and decorate the salad as desired.

The liver salad must be left in the refrigerator for several hours to soak well. Then it will be tastier, and the layers will not crumble when served.

Recipe 6: Liver puff salad with mushrooms

Be sure to try the very tasty and satisfying liver salad with mushrooms and green peas. The salad is easy to prepare, it turns out a lot and is incredibly tasty.

0.5 kg. beef or pork liver
300 gr. fresh champignons
1 large onion
1 can of green peas
½ small carrot
vegetable oil
salt and pepper to taste
mayonnaise

We wash the liver in cold water, remove all the films, cut the liver into small pieces, each piece the size of a matchbox. Soak the liver in water for 40 minutes (the liver becomes soft).

Carefully drain the water from the liver. In a well-heated frying pan, fry the liver in a small amount of vegetable oil, add salt, and place in a plate.

Wash the champignons and cut them into slices.

Grate half a small carrot.

Fry mushrooms and carrots in a small amount of vegetable oil, add salt to taste.

Chicken liver is extremely healthy, but not everyone eats it with pleasure. But a salad with it is a completely different matter: you can easily feed your family with it. Yes, and on a festive table, a salad with chicken liver is appropriate: it is not only tasty, but also original, especially in a wide range of variations and decent design. It can be boiled, fried or stewed - all options are good in their own way. Moreover, in almost any form, the liver goes harmoniously with fresh and canned vegetables, fruits, and mushrooms. So feel free to experiment! If you want something original, make Chicken Liver Salad!

Chicken liver salad - general principles of preparation

Of all the by-products, chicken liver occupies, perhaps, one of the first places. The salads turn out very tasty, nutritious and tender. The product contains a number of vitamins: A, B and C, as well as iron, selenium, folic acid and protein. Chicken liver salad can be warm or cold, plain or flaky. To prepare the dish, boiled, stewed or fried liver with vegetables (carrots and onions) is used. Salads made from liver stewed in cream or sour cream are very tasty.

Fresh and pickled champignons, onions, carrots, potatoes, tomatoes, cucumbers, canned peas and corn, various types of salads, cheese and apples go well with chicken liver. You can season the dish with mayonnaise, sour cream, a mixture of them, as well as a mixture of vegetable oil with soy sauce, mustard, herbs and spices.

Chicken liver salad recipes

Potato salad with chicken liver

Ingredients:

2 potatoes
150 g chicken liver
6−8 pitted olives
1 bell pepper
2 tbsp. spoons of vegetable oil
mayonnaise
greenery
ground pepper
salt to taste

Preparation:

Salt the offal and fry in vegetable oil. Cool, cut. Boil the potatoes in their skins, cool, peel, and cut into small cubes. Cut the bell pepper in half, remove the core and seeds, then cut into pieces. Cut the olives into rings. Combine the prepared products, pepper, salt, season with mayonnaise, mix. Place in a salad bowl, garnish with herbs.

Salad with chicken liver, champignons and arugula

A healthy and delicious salad according to this recipe will not leave anyone indifferent. Chicken liver is an excellent source of iron, and fresh arugula is rich in vitamins. This salad is best served warm.

Ingredients:

100 g champignons
150 g arugula
250 g chicken liver
5 tbsp. l. olive oil
1 tsp. French mustard
1 tbsp. l. cognac
1 tbsp. l. dry red wine
handful of pine nuts
salt,

Preparation:

Wash the liver and dry it a little on a paper towel. Heat a frying pan with 2 tbsp. l. olive oil, add, salt and pepper, fry over moderate heat on both sides for 15 minutes. Pour in cognac, simmer over moderate heat for 3 minutes. Cool slightly. Cut the warm liver into slices. Wash the champignons and cut into thin slices. Add mustard and wine to the mushrooms and simmer over moderate heat for 3 minutes. Place the arugula on a plate, removing any tough stems. Place liver slices and mushrooms on top. Drizzle with remaining olive oil. Dry the pine nuts in a frying pan without adding oil, sprinkle them on the salad before serving.

Vesuvius layered salad with chicken liver

Ingredients:

400 g chicken liver
3 large pickled cucumbers
3 large carrots
2 medium onions
4 hard-boiled eggs
2 medium cloves garlic
mayonnaise,
salt to taste
dill or parsley
100−300 grams of cheese (take as much cheese as you don’t mind, you can sprinkle the salad generously or just a little on top)

Preparation:

Lay out the salad in layers.

1st layer - boiled liver, grated on a coarse grater. 2nd layer - cucumbers on a coarse grater. 3rd layer - carrots fried on a coarse grater with onions, (preferably add only a little vegetable oil so that the carrots are not too greasy) sprinkle the layer with garlic through a press. 4th layer - grate the eggs on a fine grater. 5th layer - sprinkle with cheese.

Decorate the salad with finely chopped herbs. Make a mayonnaise mesh between the layers. Let the salad brew for 5-8 hours.

Asparagus salad with chicken liver

Ingredients:

Asparagus – 150 g green
Chicken liver - 200 g
Chicken egg - 2 pcs.
Cherry tomatoes - 6 pcs.
Olive oil - 2 tbsp. l.
Vinegar - 1 tbsp. l. balsamic
Salt - to taste
Black pepper - to taste
Lemon - 0.5 pcs.

Preparation:

Wash the asparagus and cut off the hard tail. Boil water, adding salt and half a lemon. Blanch the asparagus for 2 minutes. Place in a sieve, then plunge into ice water. Place it back on the sieve. We clean the liver from large vessels. Salt and pepper. Heat olive oil (1 tbsp) in a frying pan and quickly fry on all sides until golden brown, but so that the inside remains pink and juicy. Hard-boiled, peeled eggs and cherry tomatoes cut lengthwise into slices. Asparagus into pieces 3-4 cm long. Mix all the products together, salt and pepper to taste, sprinkle with the remaining olive oil and balsamic vinegar. Serve immediately!

Chicken liver salad with pears and cheese

Ingredients:

400 g chicken liver
2 pears
150 g curd cheese
2 tbsp. spoons of walnut kernels
1 handful of lettuce leaves
2 cloves garlic
1 teaspoon wine vinegar
3 tbsp. spoons of olive oil
ground black pepper

Preparation:

Wash the liver, peel off the films, chop, salt, pepper and simmer until tender with half the oil. Wash the greens and dry. Peel the pears from cores and seeds. Crumble the cheese. Combine the prepared products, then place on a flat dish on top of the lettuce leaves. Drizzle with a mixture of vinegar and the remaining oil, sprinkle with chopped walnuts and chopped garlic.

Chicken liver and spinach salad

Ingredients:

150 g salad mix,
150 g spinach,
6 pcs. chicken liver,
1 slice of goose liver,
1 truffle,
2 tbsp. l. butter,
70 ml port wine,
3 tbsp. l. olive oil,
3 tbsp. l. peanut butter,
2 tsp. sherry vinegar,
2 tsp. vinegar based on dry red wine,
scalloped onion,
tarragon,
chervil,
ground black pepper,
salt to taste.

Preparation:

Mix peanut butter, vinegar, olive oil, salt and ground black pepper, add salad mixture, spinach, liver fried in butter. Sprinkle with chopped herbs and pour over port wine. Add truffle, cut into strips, and at the end add finely chopped goose liver.

Chicken liver and eggplant salad

The salad prepared according to this recipe is very unusual. Chicken liver gives it a rich taste, which is especially good when combined with eggplants and ripe tomatoes. A piquant ginger-honey dressing adds oriental notes to the dish. This hearty salad can be served cold or warm as a complete dinner.

Cooking time: 30 min Number of servings: 1−2

Ingredients:

100 g chicken liver
100 g eggplants
100 g cherry tomatoes
30 g arugula salad
20 ml olive oil
salt,
freshly ground black pepper - to taste

For refueling:

20 ml olive oil
20 ml honey
10 g pickled ginger

Preparation:

Cut the eggplants into thin slices. Salt and pepper the eggplant slices. Drizzle the eggplants with olive oil. Fry the eggplants on both sides in a dry frying pan until cooked.

Cut the tomatoes in half. Rinse the liver, dry it, remove films, ducts, salt. Fry in a preheated frying pan with olive oil until golden, remove from heat, and cook in the oven for 4-5 minutes at 180°C. Grind the pickled ginger. Mix honey with olive oil and ginger separately in a container. Place eggplants, tomatoes, liver, arugula in a container, add dressing. Mix the salad and serve.

Recipe for warm salad with chicken liver

Warm salad with chicken liver and tomatoes

You will need:

400 g chicken liver;
1 bunch of lettuce;
8 cherry tomatoes;
3 drops of vegetable oil;
balsamic vinegar;
basil.

Cooking method:

Wash the offal, cut into small pieces, add salt.
Add 3 drops of vegetable oil to the frying pan and rub with a napkin. Fry the liver, then add salt 2-3 minutes before it is ready.
Tear lettuce leaves with your hands and place in a bowl.
Cut the tomatoes into small pieces and mix with the salad. Add warm liver and stir.
Drizzle balsamic vinegar over the salad and sprinkle with basil.

Warm salad with chicken liver and grapes

The beneficial properties of the liver can hardly be overestimated: it is rich in microelements, vitamins, including B9 (folic acid), and substances important for supporting the immune and circulatory systems. In combination with grapes and fresh salad leaves, it will surprise you with a new interesting taste and delicate structure. This dish will give you a boost of energy for the whole day.

Cooking time: 20 min Number of servings: 4

Ingredients:

500 g chicken liver
200 g seedless grapes
small head of radicchio lettuce
small bunch of lettuce
2 tbsp. l. vegetable oil
1 tbsp. l. white wine vinegar
salt, freshly ground black pepper - to taste

To submit:

25 g pine nuts

Preparation:

Clean the liver from films and ducts, rinse in cold water, dry on a paper towel. Heat a frying pan with oil, then fry, turning quickly, until light brown. Pour in vinegar. Add grapes, add salt and pepper. Mix the ingredients thoroughly. Tear the salad leaves with your hands and place on plates. Place the liver and grapes on the leaves. Sprinkle the dish with pine nuts, then serve immediately.

Warm salad with chicken liver and apple

Ingredients:

300 g chicken liver
2 handfuls frisée lettuce or lettuce mix
1 apple
1 onion
1 tsp. lemon juice
1 tsp. Sahara
3 tbsp. l. olive oil
15 g butter
1 tbsp. l. balsamic or red wine vinegar
1 tsp. honey
1 tsp. mustard
salt, ground black pepper to taste

Preparation:

Rinse the offal, dry well with paper towels, cut in half.
Cut the onion into thin rings.
Cut the apple into thin slices and sprinkle with lemon juice.
Heat 1 tablespoon of olive oil in a frying pan, dissolve the butter in it. Place the onion in the pan, then fry over low heat for 3-4 minutes. Sprinkle the onions with sugar and continue frying for another 5 minutes. Remove the onions from the pan.
Place the liver in the frying pan, fry on both sides for several minutes until cooked, add salt and pepper at the end of cooking.
To make the dressing, mix the remaining olive oil with vinegar, honey and mustard.
Place lettuce leaves, apples, onions, and liver on plates. Top with dressing.

The correct consistency of the salad largely depends on the preparation of the main component. Chicken liver is quite capricious and will be juicy and tender only under certain conditions:

If the product is to be fried, it must be cooled. Thawed liver is only suitable for cooking or stewing;
before cooking, it is necessary to remove films, veins, and spotted areas;
It is better to add salt no earlier than 5 minutes before cooking - salt absorbs moisture;
for frying, the product is laid out in a frying pan in an even thin layer, and stirred no more than two or three times, very carefully so as not to damage such a fragile product;
Immediately when the liver is ready, remove it from the hot pot or frying pan to avoid overdrying;
The finished boiled pieces should be dried on a paper towel. They should feel elastic to the touch; hard means overdried.

The availability of the product and excellent taste make chicken liver dishes a welcome guest on many tables. Feel free to include this healthiest product in every sense in your diet! Bon appetit!

Chicken liver food leaves no one indifferent. Some people love dishes made from it with all their hearts, others don’t even want to try, but in vain. The liver is a reliable source of calcium, magnesium, and iron. It is an ideal dietary product containing a unique set of vitamins. Liver is successfully used in the diet of children, the elderly, and pregnant women.

How to make liver salad

The correct selection of products, their high-quality preparation and a proven recipe are the guarantee of the success of a meat dish. Before preparing chicken liver salad, read the advice of experienced housewives, look at recipes with step-by-step photos, and determine whether you have all the ingredients for it. Liver snacks often include raw or boiled vegetables, hard-boiled eggs, potatoes, mushrooms, and beans. Mayonnaise and white sour cream sauce are used as dressings.

How to cook chicken liver

Liver snacks use boiled or fried chicken liver, divided into pieces, cut into small pieces, and ground into crumbs. If you have a choice, buy chilled chicken liver - dishes made from it are more tender and their taste is brighter. The frozen product must be kept out of the refrigerator for an hour or more. A regular toothpick will tell you how long to cook chicken liver for salad. If, when pierced with it, no bloody fluid is released from the liver, it is ready. This happens when boiling after 15-20 minutes, frying after 5-10.

Chicken liver salad - recipe with photo

Each of the presented snacks is good in its own way. To choose your favorite liver salad recipe, suitable for a family dinner or a gala reception, try preparing each of them. It can be a multi-layered dish or a simple mixture of three or four products. Some are served warm, while others, on the contrary, are kept in the refrigerator. If you want to add an additional ingredient to the salad, do so. Perhaps it will become a signature dish on your table.

Warm

Appetizers served warm are unusual in Russian cuisine. An original warm salad with chicken liver can surprise guests. It contains a lot of lettuce leaves, an interesting sauce, and two types of meat products. It is better to serve this dish in portioned bowls immediately after cooking, before the liver has cooled. The treat includes an avocado, which must be ripe. The set of products will yield three or four servings of snacks, which are eaten warm, almost hot.

Ingredients:

chicken liver - approx. 400 g;
lettuce and arugula leaves – 200 g;
smoked bacon – 150 g;
avocado – 1 pc.;
tomato – 1-2 pcs.;
mustard – 1 tbsp. l.;
vinegar - 1 tbsp. l.;
butter – 25 g;
olive oil – 4 tbsp. l.

Cooking method:

For dressing, whisk vinegar, olive oil, mustard.
Cut the bacon into strips and fry in a well-heated frying pan until browned. Remove it and carefully place it on paper towels.
The liver - washed, dried, cut into quarters - needs to be fried in the same frying pan. Add butter to it first. Fry the pieces not too long - two to three minutes on each side.
Avocados need to be peeled and cut into cubes, tomatoes into slices.
Tear half of the lettuce leaves with your hands, add avocado and tomatoes to them, and mix with the dressing.
Use the remaining leaves for decoration. Place a salad leaf on portioned plates, a vegetable mixture on it, then pieces of liver. Sprinkle the top of the dish with fried bacon bits.

With pickles

A delicious layered salad with liver and pickles comes in two variations: with or without cheese. Hard cheese gives the dish a slight milky tint, but can hardly be considered the defining ingredient in the salad. Since the cheese needs to be tasty, the cost of the snack changes noticeably upward. What to do with it is up to you. Both versions of the dish will be presented below.

Ingredients:

chicken liver – 300 g;
carrots (large) – 1 pc.;
salted or pickled cucumbers – 2 pcs.;
chicken egg (hard-boiled) – 2 pcs.;
hard cheese – 70 g (optional);
mayonnaise – 5 tbsp. l. or more;
vegetable oil – 50-100 ml;
salt pepper.

Cooking method:

Fry the prepared liver in oil, turning over. Frying time – no more than 10 minutes. Cool, cut into strips
Chop the onion and carrots and fry with oil until tender. The roast should be salted and sprinkled with pepper.
Grate the cucumbers on the coarse side of a grater.
Grind the egg - separate the white from the yolk.
Decided to use cheese? Grate it.
Assemble a puff structure: liver, fried vegetables, cucumbers, egg white, yolk, cheese. After vegetables, cucumbers and egg yolk, apply a thin layer of mayonnaise.
Allow the dish to soak before serving.

With mushrooms

How many housewives - so many secrets. This dish has many variations, each of them delicious and unique. The recipe below claims to be the best and is called “Royal Chicken Liver Salad with Mushrooms.” Cucumbers and corn are added to it. A salad with canned porcini mushrooms is especially good, but pickled champignons are also suitable.

Ingredients:

chicken liver – 500 g
marinated champignons – 1 jar;
boiled potatoes – 4 pcs.;
cucumber – 5-6 pcs. (approx. 500 g)
corn in a jar – 1 pc.;
mayonnaise - 100 g;
salt pepper.

Cooking method:

Fry the chicken liver in vegetable oil, let cool and cut into small pieces.
Cucumbers and potatoes need to be cut into cubes.
Cut the mushrooms (or take a jar of chopped ones).
Mix everything, add corn, season the dish with mayonnaise.

With beans

Made from a small number of ingredients, this dish satisfies hunger efficiently. Eaten for breakfast, it will keep you strong and productive throughout the day. A wonderfully tender salad with chicken liver and beans, served warm or cold. It can be served in tartlets and is suitable as a filling for pancakes and lavash. Instead of mayonnaise, you can use unsweetened yogurt and a spoonful of mustard, and green onions instead of onions.

Ingredients:

chicken liver – 600 g;
beans – 2/3 cup;
onion – 1 pc.;
crackers in bags (spicy) – 200-250 g;
mayonnaise – 3 tbsp. l. or more;
vegetable oil – 30 g;
salt pepper.

Cooking method:

Boil the beans until soft.
Boil the liver in boiling water. Don't forget to salt it.
Chop and fry the onion in vegetable oil.
Grate the liver, mix with boiled beans, onions, and mayonnaise. Salt and season with pepper.
Add crackers to the dish just before serving.

With cheese

Liver salad with Feta cheese and grapes will give you an unusual bouquet of flavors. This dish is light, green, summery. Lettuce leaves, grapes, sweet and sour dressing refresh, saturate the liver, but without heaviness in the stomach. This is a great breakfast on a hot day or before serious physical activity. The salad is served immediately after preparation. The liver should be warm.

Ingredients:

lettuce leaves – 250 g.
chicken liver – 200 g.
grapes – 200 g.
Feta cheese – 150 g;
vegetable oil – 30 ml;
balsamic vinegar – 2 tbsp. l.;
mustard – 1 tbsp. l.;
olive oil – 3 tbsp. l.;
honey – 1 tsp;
white pepper

Cooking method:

Fry the liver in oil (frying time 5-10 minutes). Add some salt and cut into large pieces.
Cut the grapes into halves and carefully remove the seeds.
Line the bottom of the dish with lettuce leaves.
Crumble the cheese.
Place pieces of liver, cheese, and grapes mixed on the leaves.
For dressing, whisk oil, vinegar, mustard and honey. Pour the mixture over the dish and serve immediately.

With carrots

This dish is very easy to prepare. Liver salad with carrots and onions includes three main components: liver, carrots and onions. The liver needs to be boiled, and the vegetables need to be sautéed. It’s unlikely that this dish can be positioned as a holiday dish, but it’s just the thing for an intimate home dinner! Try it and you will see that simple products can also turn into culinary masterpieces.

Ingredients:

chicken liver – 300 g;
carrots (large) – 1 pc.;
onion (large) – 1 pc.;
vegetable oil – 30-50 g;
mayonnaise – 2 tbsp. l. or more;
salt pepper.

Cooking method:

Boil the liver in boiling water for 10-15 minutes.
Saute the chopped vegetables in oil under the lid.
Cut the liver into small pieces, mix with vegetables, season with mayonnaise. Don't forget to add salt and pepper.

With pear

It contains an unusual but very interesting combination of products. A warm salad with chicken liver and pear will give you and your guests new taste experiences. . The success of the dish depends on the type of fruit. Pears should not be too juicy, soft or sweet. To make chicken liver salad, purchase moderately ripe, firm, large autumn pears. Soy sauce is used as a dressing.

Ingredients:

chicken liver – 400 g;
pears – 4-5 pcs.;
flour – 4 tbsp. l.;
soy sauce – 3 tbsp. l.;
vegetable oil – 30 ml;
spices.

Cooking method:

Cut the prepared liver into large pieces, add salt, pepper, and dry herbs. Roll it in flour and fry in oil over medium heat.
Peel the pears and cut into thin slices.
Gently mix fruit slices, pieces of fried liver, and season with sauce. The liver should be warm when stirred and when serving.

With Korean carrots

For lovers of spicy vegetables, a salad with liver and Korean carrots will be a real find. . You can prepare it in a few minutes when guests are already at the door. A minimum of ingredients will bring maximum pleasure. An interesting version of the salad is obtained by replacing some of the carrots with Korean beets. The original flavor and colorful appearance make the salad festive.

Ingredients:

chicken liver – 500 g;
Korean carrots – 300 g;
onion (large) – 1 pc.;
vegetable oil – 50 ml;
mayonnaise – 3 tbsp. l or more;
salt.

Cooking method:

Chop the onion into half rings and fry in half the oil.
The liver, cut into small pieces, also needs to be fried until cooked. This will take about five minutes.
Cut long carrots into pieces 2-3 cm. Add warm liver and onions to it. If necessary, add salt. Season the mixture with mayonnaise.

Liver salad in layers

Compatriots cannot be surprised by dishes decorated in layers. Herring under a fur coat, Mimosa, chicken appetizer “Berezki” are classic examples of such variations. Do you want to surprise your guests with variety? Prepare a layered chicken liver salad that is delicious and very beautiful. One of its options was described above. Here is a dish with similar ingredients, but they are prepared differently.

Ingredients:

onion – 1 pc.;
chicken liver (can be with heart) – 500 g;
potatoes – 3-4 pcs.;
carrots – 1 pc.;
chicken eggs – 2 pcs.;
garlic – 1 clove;
sour cream – 400 g;
juice of half a lemon;
salt, herbs.

Cooking method:

Finely chop the onion and marinate in lemon juice.
Liver, potatoes, carrots, eggs need to be boiled.
Cut the liver into strips, grate the potatoes and carrots.
Place in layers: offal, carrots, potatoes, chopped eggs. Apply a layer of sour cream between layers and on top. Decorate the salad with greens.

Chicken liver for salad - cooking secrets

Experienced housewives know how to prepare the ingredients so that chicken liver salad will win the hearts of guests. The main condition for success is that the liver must be cooked quickly, only then will it remain tender. Overcooked, it becomes tough and tasteless. Never fry frozen offal - wait until it is completely defrosted. Follow the simple recommendations from this article and your salads will be wonderful, just like in the photo!

Video

I offer you a delicious layered salad with chicken liver. This salad can be prepared both for a holiday table and for a home lunch or dinner. Most of the ingredients are grated, which speeds up the cooking process.

To prepare a salad with chicken liver in layers, you need to prepare the products according to the list. Potatoes, eggs and liver must be boiled until tender. Boil the liver in salted water.

Peel the cooled potatoes and grate them. The plate on which we will form the salad can be covered with lettuce leaves. Place a ring in the center of the plate and place the potatoes in the first layer, add a little salt. Apply mayonnaise on top.

Cool the boiled chicken liver and grate it.

Place the liver on top of the potatoes, pepper and coat with mayonnaise.

Place Korean carrots in a third layer. If the carrot strips are too long, you can cut them smaller. I cooked the carrots myself, so I left them as is. Coat carrots with mayonnaise.