If you are planning a family feast oryou are expecting guests, then a hearty and delicious salad with liver and pickles will help you to amaze their imagination and justify their expectations. To prepare a salad with liver and cucumbers, you need a little time, a great mood and a couple of tips. So, let's start with a couple of tips. First, remember that beef liver is always better suited for a salad with liver and pickles than pork. And also remember that you need to remove the film from the liver and soak it, preferably in milk, after cutting it into pieces (plates). Soak the liver for no more than 20 minutes. In this case, the liver will be soft and juicy, which will ideally affect its taste after heat treatment.
Gourmet salad
To prepare 4 servings of the Gourmet salad we will need:
- beef liver - 500 g
- pickled cucumbers - 3 pcs
- onions - 3 pcs
- cheese (hard grated) - 50g
- olive oil - 3 tbsp.
- carrots - 1 pc.
- dill (herbs) - 100 g
- mayonnaise — 3 tbsp.
- Lettuce leaves for decoration -5 pcs.
- Salt and pepper black ground to taste
Rinse the liver, remove the film, thencut into slices and pour milk so that it covers the slices. Leave for 15-20 minutes. In the meantime, cut the pickles, carrots (cut into very thin strips, like for pilaf, so that they are not tough after heat treatment) and onions into strips. Sauté each ingredient separately in olive oil and put in a salad bowl. Finely chop the greens and mix with the carrots, pickles and onions in a salad bowl. Prepare a simple sauce - mix mayonnaise, ground black pepper and salt. You can add a little paprika if desired. Remove the liver from the milk and cut into strips, place in a preheated frying pan and fry in olive oil for 7-10 minutes over low heat. Then add a little milk (100 g) to the frying pan and simmer for another 5-7 minutes. After the liver is cooked, place it in a salad bowl. Mix thoroughly with the rest of the salad ingredients and season with sauce. Cool your salad, put it in beautiful mounds on lettuce leaves, sprinkle with grated cheese and serve.
Salad "Orsha"
Another masterpiece of salad with liver and pickles is the Orshsky salad. To prepare it we will need:
- liver - 500 g
- flour - 20 g
- radish - 300 g
- pickled cucumbers (marinated) - 4 pcs
- onions - 3 pcs.
- olive oil - 3 tbsp.
- carrots - 1 pc.
- dill (herbs) - 200 g
- sour cream - 200 g
- garlic - 5-6 denticles
- lettuce leaves for decoration -5-6 pieces
- Salt and pepper black ground to taste
Rinse the liver, remove the film, thenCut into pieces and pour milk over them so that it covers the liver pieces. Leave for 15-20 minutes. After you have soaked the liver, take it out, add salt, sprinkle with ground black pepper, bread it in flour and fry in a preheated frying pan with olive oil and bring to readiness in an oven (at a temperature of 180 degrees, 10-15 minutes). Leave to cool. Pass the cooled liver through a meat grinder and put it in a salad bowl. To prepare the sour cream sauce, finely chop the garlic, mix with sour cream (fat content not less than 20%), add salt, ground black pepper and dill (greens). Let the sauce sit for 10-15 minutes. Let's get to the vegetables. Saute the carrots, cut into strips, wash the radish and grate on a coarse grater, do the same with the cucumbers. Then put all the vegetables in a salad bowl, mix with the liver and season with sour cream sauce. Put on lettuce leaves and serve with red dry wine. Enjoy!
Salad "Sily"
The undisputed leader of the hit parade of salads with liver and pickles will be the "Hearty" salad, which we will prepare together. For this we will need:
- beef liver - 500 g
- dried mushrooms - 300 g
- pickled cucumbers - 300 g
- potatoes - 300 g
- onions -3pcs
- egg - 4 pcs
- mayonnaise - 250 g
- garlic - 5 denticles
- vegetable oil - 100 g
- lemon - 1/2 pc
- olives without stones - 10 pcs
- salt, black pepper to taste
For this salad, the liver can be boiled insalted water for 20-25 minutes, but for a softer taste we recommend you simmer it in a frying pan. Rinse the liver, clean it from the film and pour milk over it so that it covers the liver. Leave it for 15-20 minutes. The liver should be simmered over low heat for 20-25 minutes. Now let's get to the mushrooms. Soak the dried mushrooms in water for several hours and boil them in it. Fresh mushrooms, such as oyster mushrooms or champignons, are also suitable for our salad. In this case, you need to rinse the fresh mushrooms and sauté over low heat for 10-15 minutes. Now let's prepare the remaining ingredients for our salad. Boil the eggs and cut into cubes. Cut the onion into half rings and sauté. Cut the salted or pickled cucumbers into cubes. Peel the potatoes, boil them and cut them into cubes. Place everything in a salad bowl, add the cooked liver and mix thoroughly, seasoning with sauce.
Salad "Brave"
The "Divny" salad is very interesting, as it can also act as a delicious liver pate. To prepare this recipe, you will need:
- beans - 200 g
- liver - 200 g
- carrots - 2-3 pcs
- onions - 2 pcs
- butter - 20 g
- salt, red pepper - to taste
- mayonnaise - to taste
Wash the liver, remove the film and boil insalted water for 20-25 minutes, then mince twice, which will add tenderness to the liver. Boil the beans until soft, drain the water. Mince the beans, then add butter and mix. Grate the salted or pickled cucumbers on a coarse grater and mix with the prepared liver. Grate the carrots on a coarse grater. Cut the onion into half rings and sauté together with the carrots in vegetable oil. Place the carrots, onions, beans and liver in a salad bowl, add mayonnaise, salt and ground black pepper to taste and mix thoroughly. Let the salad sit for 15-20 minutes in a cool place and serve. We recommend reading:
