It's hard to imagine, but salad is one of the most ancient dishes on the planet. The first salads were invented by the ancient Romans in an era of abundance and multi-day feasts. The word "salato" means "dish with dressing", namely lettuce leaves with a dressing of honey, olive oil and vinegar. For many centuries, it was not customary to add any other ingredients to the dish. The salad was served with meat as a side dish.
Amazing salad of chicken liver, oranges and pumpkin - such a strange and delicious combination of products! How to prepare a quick and easy salad, quite suitable for dinner, without a drop of mayonnaise - read and see the “Tasty” recipe.
Ingredients
- chicken liver - 200 g;
- flour - 100 g;
- orange - 2 pcs;
- mix of lettuce leaves - 100 g;
- pumpkin - 100 g;
- radishes - 2 pcs;
- strawberries - 8 pcs;
- honey - 30 g;
- sesame - to taste;
- balsamic cream - 10 ml;
- olive oil - 50 ml;
- butter - 20 g;
- salt - to taste.
Recipe
1. We clean the chicken liver from films, and peel the oranges. We cut one orange into slices, and squeeze the juice from the second and mix with olive oil and honey - this will be a salad dressing.
2. Grate the radishes. Peel the pumpkin and cut into thin slices.
3. Tear lettuce leaves into a bowl, add orange, pumpkin and season with sauce, mix.
4. Roll the liver in flour to create a golden crust when frying. Fry in a mixture of vegetable and butter.
5. Remove the stem from the strawberries, cut the berries into several parts and place on the salad. If there is any dressing left, you can mix it with the radishes and put it on top of the salad.
6. Place the liver on a plate, pour balsamic cream over the salad, and sprinkle with sesame seeds.
Hello.
When talking about chicken salads, most people mean. And this is not surprising, because one of the most popular such recipes in the country is.
Today I want to tell you that this bird has other parts that can be successfully used in preparing light snacks.
Yes, I understand that liver is a product with a specific taste that not everyone likes. But if you, like me, are the type of person who enjoys eating it, then you will definitely love these recipes.
And if you need to set a festive table, then liver salads will definitely be in place: they are tasty and unusual, go well with a variety of products and are much cheaper than regular meat.
As you can see, there is plenty to choose from. Try to cook one of the proposed options and I’m sure you will look differently at such a seemingly unpopular product as chicken liver.
Chicken liver salad: a very tasty recipe with pickled cucumber
An awesome combination of liver and pickles. Please note that it is present in many of today's recipes.
Ingredients:
- Chicken liver - 0.5 kg
- Pickled cucumbers – 4 pcs.
- Eggs - 3 pcs
- Canned green peas – 250 g
- Mayonnaise - 100 g
- Red onion - 1 piece
- Pepper
Preparation:
1. First of all, boil the liver. To do this, put it in boiling water, add a pinch of salt and cook for 10 minutes over medium heat.
Boil the eggs hard.
2. Finely chop and combine the liver, pickles, eggs and onions in one bowl.
3. Then add green peas, salt and pepper to taste, season with mayonnaise and mix well.
That's it. Everything is ready. Bon appetit!
Simple and delicious chicken liver salad with carrots and onions
Interesting versatile recipe. When cold it is a salad, and when hot it can easily be a gravy for any side dish. Agree, it’s very convenient.
Ingredients:
- Chicken liver - 400-500 g
- Onions - 2 pcs.
- Carrots - 1-2 pcs.
- Cream (any fat content) - 100-150 ml
- Salt, pepper - to taste
- Bay leaf - 1-2 pcs
Preparation:
1. Wash the liver in running water, dry it with a paper towel, cut it into strips and place in a heated frying pan with vegetable oil.
2. Simmer the liver over low heat with the lid closed, stirring occasionally. We wait until all the liquid has evaporated and the liver has acquired a dark color.
3. After this, add a couple of tablespoons of vegetable oil and lay out the onion, cut into thin half rings. Fry, stirring, for 5-8 minutes until it becomes soft, and then add the grated carrots.
4. Fry for another 5 minutes, then add bay leaf and fresh herbs (optional), salt and pepper to taste, stir and fry for another couple of minutes.
5. The last ingredient is adding cream. stir, bring to a boil, and then remove the pan from the heat and cover with a lid to let the salad steep.
Bon appetit!
Video on how to make liver salad with egg pancakes
And this is my favorite recipe. The salad turns out not only very tasty, but also beautiful. Perfect for a holiday table.
Salad with chicken liver and Korean carrots
Ingredients:
- Chicken liver – 300 g
- Korean carrots – 150 g
- Green peas – 150 g
- Onion – 1 pc.
- Mayonnaise – 100 g
- Vegetable oil for frying
- Salt - to taste
- Black peppercorns - 3-4 pcs.
- Bay leaf - 2-3 pcs.
Preparation:
1. Wash the liver, dry it and place it in boiling water. Add salt, pepper and bay leaf there.
You must first cut off all excess from the liver: fat and bile ducts. It is not necessary to remove the film.
Cook for 15 minutes over medium heat, removing any foam that forms.
2. Fry finely chopped onion in a frying pan with a small amount of oil until golden.
3. Cut the finished liver into small cubes and immediately put it in a salad bowl.
4. We also send Korean carrots, peas and onions there. Season with mayonnaise, mix and you're done.
Bon appetit!
Step-by-step recipe for Vesuvius puff salad
And if you put all the products indicated in the previous recipes in a certain order, you will get a beautiful salad for the holiday table.
Ingredients:
- Chicken liver (raw) - 500 g
- Pickled cucumbers - 250 g
- Eggs - 4 pcs
- Carrots - 3 pcs.
- Garlic - 2 cloves
- Cheese - 150 g
- Green onions - 1 bunch
- Mayonnaise
- Salt and pepper
- Olives for decoration
Preparation:
1. Boil the liver, eggs and carrots until tender. The liver will require 15 minutes of cooking, the eggs 10, and the carrots about 20.
2. Grate the liver on a coarse grater and place it in the first layer on a serving dish. Lightly salt and pepper.
3. Apply a thin mayonnaise mesh on top and sprinkle it with finely chopped green onions.
4. The next layer is pickled cucumbers, grated on a coarse grater. And again the mayonnaise grid.
Grated cucumbers must be squeezed out before laying out so that the salad does not turn out watery.
5. Then add the grated carrots, grated garlic and the mesh again.
7. The last layer will be grated cheese and olive decoration.
Bon appetit!
Salad with chicken liver and mushrooms “Obzhorka”
Here the name speaks for itself. This salad can easily replace a full lunch or dinner.
Ingredients:
- Chicken liver - 300 g
- Carrots - 2 pcs.
- Onion - 1 piece
- Mushrooms (champignons) – 5 pcs.
- Fresh cucumber – 1 piece
- Garlic - 3-4 cloves
- Salt and pepper - to taste
- Vegetable oil for frying
For refueling:
- Mayonnaise - 2 tbsp.
- Sour cream - 2-3 tbsp.
Preparation:
1. Cut the onion into thin half rings and fry over medium heat in a small amount of vegetable oil. When it becomes translucent, add grated carrots. Fry, stirring, for another 4-5 minutes until it softens, and then add the champignons cut into slices into the frying pan. Continue frying and stirring for another 5 minutes.
2. After this, add the garlic, passed through a press and fry the mixture for just a couple more minutes so that the vegetables are saturated with the aroma of garlic. And remove the pan from the heat.
3. Wash the liver, cut off the excess and boil in salted water over medium heat, and then cut it into small cubes.
The cooking time after boiling water should not exceed 7-8 minutes, otherwise the liver will taste bitter.
4. Then put the liver in a salad bowl, add cooled vegetables and fresh cucumber cut into half rings. Lightly salt and pepper to taste and mix.
5. Prepare the sauce by mixing mayonnaise with sour cream and seasoning the salad with it.
Bon appetit!
How to make liver filling for tartlets
What do you think of the idea of using liver salad as a filling for tartlets? If you grate all the ingredients and mix with mayonnaise, you will get a plastic, pliable mass that will look beautiful in a tartlet and will not be inferior in taste to other snacks.
Ingredients:
- Chicken liver – 300 g
- Champignons – 300 g
- 2 boiled eggs - 2 pcs
- Onion – 150 g
- Carrots – 150 g
- Mayonnaise
- Vegetable oil
Preparation:
1. The preparation steps are not at all different from all previous recipes. The only difference is that you need to cut it very finely.
Chop the onions and mushrooms as finely as possible and fry in a frying pan with vegetable oil. When the mushrooms are browned, add finely grated carrots to the pan and fry for another 5 minutes until the carrots soften. Finally, lightly add some salt to the vegetables, mix again and remove from heat.
2. Boil the liver in salted water until fully cooked (7-8 minutes over medium heat after boiling), and then grate it on a fine grater or pass it through a meat grinder.
In a meat grinder, of course, it takes longer, but the remaining film wraps around the knife and the liver mass turns out more tender.
3. We also grate the boiled eggs and combine all the ingredients in one deep bowl. Season with mayonnaise and mix.
Check the finished filling for salt, add more salt if necessary or add your favorite spices, and arrange among the tartlets.
Hot salad with liver and grapes
All the cooking options that we looked at earlier were prepared from products that are most often found in a standard kitchen set. All other recipes that we will consider further are already original; they sometimes require unexpected ingredients. This one, for example, requires grapes and nutmeg.
Ingredients:
- Chicken liver – 350 g
- Beijing cabbage - 200 g
- Grapes - 200 g
- Onion (red) - 1 pc.
- Vegetable oil for frying
Refueling:
- Wine vinegar - 3 tbsp.
- Honey - 1 tsp.
- Olive oil - 3-4 tbsp.
- Black pepper
Preparation:
1. Cut the red onion into half rings as thin as possible, pour in wine (or apple cider vinegar) and leave to marinate for 15-20 minutes.
2. Cut off all excess from the liver, divide each in half (there should be large pieces in the salad) and fry over medium heat in vegetable oil until fully cooked (about 10 minutes).
When the liver is ready, lightly sprinkle it with grated nutmeg.
3. Prepare the sauce by mixing honey with olive oil, a pinch of ground black pepper and vinegar drained from the bowl in which the onions were pickled.
4. Combine finely chopped Chinese cabbage leaves, pickled onions, grapes (preferably sweet and seedless) and still hot liver in a salad bowl.
Serve when the liver has cooled a little. Bon appetit!
Warm chicken liver salad with oranges
For a snack I left the most original version of the salad. Here you will find oranges and arugula and Philadelphia cheese. A recipe for real gourmets.
Here's the most interesting thing I know about liver salads. Do not forget that the taste of this product differs little among different birds and animals. Therefore, in all recipes you can safely replace chicken liver with, say, beef liver. The taste of the final dish will not change.
Well, that's all for me, thank you for your attention.
Warm Chicken Liver Salad is a hearty salad that makes a good alternative to heavier dishes. In addition to chicken liver, warm salads use beef tongue, chicken fillet, slices of salmon or trout, etc. Also, such salads can consist only of baked vegetables. The most suitable products for them are eggplant or paprika. Because these vegetables bake quickly in the oven. After all, a salad is, first and foremost, a fast food dish.
It is better to choose instant foods as a hot ingredient.
How to prepare a warm salad with chicken liver - 15 varieties
Delicious and unusual salad. Perfect for an autumn holiday.
Ingredients:
- Chicken liver - 250 gr
- Mango - 350 gr
- Lettuce leaves - 75 gr
- Olive oil - 7 tbsp.
- Dijon mustard - 3 tbsp.
- Honey - 2 tbsp.
- Mustard
- Salt pepper
Preparation:
Peel and pit the mango, cut into large cubes and place on lettuce leaves.
In a separate bowl, whisk Dijon mustard, gradually adding olive oil. Then add honey and regular mustard, stir until smooth.
Cut the liver into small pieces, add salt and pepper, fry in vegetable oil until golden brown. Place the liver directly from the frying pan into the salad and drizzle well with the prepared dressing.
Serve the salad until the liver begins to cool.
To make the liver softer, before frying it should be soaked in salted milk for 10 minutes.
Not everyone can cook poached eggs the first time, but this salad is worth the effort.
Ingredients:
- Chicken liver - 300 gr
- Eggs - 3 pcs
- Cherry tomatoes - 4 pcs
- Romano salad
- Soy sauce - 2 tbsp.
- Garlic - 3 cloves
- Onion - ½ piece
- Butter - 3 tsp.
- Olive oil - 2 tbsp.
- Balsamic cream
Preparation:
Finely chop the garlic and onion. Heat the butter and olive oil in a frying pan and fry the onion and garlic for a few minutes. Then remove them from the pan, and fry the liver pieces in the remaining oil. Pour soy sauce over the liver and fry until done.
Place lettuce leaves on a dish, and warm liver on top, pour over the remaining oil from the frying pan. Squeeze the cherry tomatoes a little, pour the juice over the liver, and then place the tomatoes themselves on top. Then add poached eggs. Drizzle balsamic cream over salad to taste.
Healthy and tasty autumn salad.
Ingredients:
- Green salad - 100 gr
- Sweet pepper - ½ piece
- Tomatoes - 100 gr
- Chicken liver - 100 gr
- Cucumbers - 1 piece
- Olive oil
- Balsamic vinegar
Preparation:
Cut vegetables into small cubes. Fry the liver pieces in olive oil, add salt to taste.
Line the bottom of the dish with lettuce leaves. Place vegetables and warm liver on top, pour balsamic vinegar over the salad.
Even the biggest opponents of chicken liver will love this salad.
Ingredients:
- Chicken liver - 300 gr
- Feta - 100 gr
- Mix salad - 100 gr
- Apple - 1 piece
- White wine - 100 ml + 40 ml
- Cinnamon - 2 sticks + 1 stick
- Crackers - 20 gr
- Vegetable oil - 2 tbsp.
- Lemon juice - 1 tbsp.
- Honey - 1 tsp.
- French mustard
- Pepper
- Plums - 200 gr
- Black peppercorns - 5 pcs.
- Cloves - 1 pc.
- Sugar - 1 tbsp.
- Garlic - 1 clove
- Red wine vinegar - 1 tbsp.
Preparation:
Wrap the liver in foil and place in the oven for 20 minutes at 180 degrees. After 10 minutes of baking, unwrap the foil.
Separate the plum from the pit and use a blender to puree it. Add 40 ml of wine, a tablespoon of sugar, a crushed clove of garlic and a tablespoon of red wine vinegar to the puree. We immerse a gauze bag with a cinnamon stick and peppercorns into it. Place on the fire and simmer for 10 minutes after boiling.
Cut the apple into large slices. Pour 100 ml of wine and a cinnamon stick into a saucepan, bring the wine to a boil and add the apple there.
In a separate bowl, mix 2 tbsp. vegetable oil, a tablespoon of lemon juice, a teaspoon of honey, a teaspoon of French mustard, ground black pepper and salt.
Remove the sauce and apples from the heat. Remove the bag and garlic from the sauce and add a little salt.
Cut the liver into slices. Cut feta cheese into small cubes.
Place salad mix on dishes, apples on top, then liver and cheese. Drizzle dressing over salad. Serve the sauce separately with the salad.
To make the liver juicier, it is better to bake it in the oven.
A simple and quick salad. The minimum ingredients in this salad create a unique taste.
Ingredients:
- Chicken liver - 300 gr
- Oranges - 1 piece
- Green salad - 1 bunch
- Honey - 2 tsp.
- Balsamic vinegar - 2 tsp.
- Olive oil - 2 tbsp.
- Orange juice - 2 tbsp.
- Black sesame seeds
- Salt pepper
Preparation:
Peel the orange using a knife. Cut out segments of lobes. Squeeze the juice out of the remaining pulp.
Mix orange juice with a teaspoon of honey and balsamic vinegar and a tablespoon of olive oil. Add salt and pepper to taste. Stir until a homogeneous mass is formed.
Cut the liver into large pieces and fry in olive oil until tender, add salt and pepper. When the liver is almost ready, add a teaspoon of honey and balsamic vinegar and fry for another two minutes.
Place the finished liver on serving plates and add a few orange slices. Place a small handful of lettuce leaves on top, pour over the prepared dressing and sprinkle with sesame seeds. You need to eat the salad before the liver has time to cool.
The salad is easy to prepare. You can put it on the holiday table, or you can cook it every day.
Ingredients:
- Chicken liver - 300 gr
- Lettuce leaves - 200 gr
- Rye bread - 200 gr
- Garlic - 2 cloves
- Olive oil - 8 tbsp.
- Balsamic vinegar - 2 tbsp.
- Mustard - 1 tbsp.
- Salt pepper
Preparation:
Cut the liver, add salt and pepper to taste, fry in olive oil until tender. Cut the bread into cubes, grate with garlic and fry in olive oil. Mix olive oil, balsamic vinegar, salt, pepper and mustard.
Mix the salad, warm liver and croutons, season the salad with the prepared sauce.
This salad is a big hit with women. Although it is simple, it has a very interesting and unusual taste.
Ingredients:
- Chicken liver - 300 gr
- Red grapes - 300 gr
- Garlic - 2 cloves
- Olive oil - 6 tbsp.
- Iceberg lettuce - 1 bunch
- Salt pepper
Preparation:
Squeeze the garlic through a press, pour in five tablespoons of olive oil and let it brew a little.
Cut the liver, salt and fry until tender using olive oil.
Tear the lettuce leaves into large pieces into a plate. Top the lettuce leaves with red grape slices. Place the liver between the grape slices and season the salad with garlic oil.
The salad is very easy to prepare. It's delicious and all your guests will love it.
Ingredients:
- Chicken liver - 300 gr
- Flour - ½ tbsp
- Lettuce leaves - 100 gr
- Walnuts - 50 gr
- Basil
- Olive oil - 3 tbsp.
- Mayonnaise - 2 tbsp.
- Mustard - 1 tsp.
- Lemon juice
- Pepper
Preparation:
Wash the liver and roll in flour. Fry until golden brown in a mixture of olive and butter, salt and pepper to taste.
Mix olive oil, mayonnaise, vinegar and mustard and turn into a homogeneous mass.
Tear lettuce and basil onto a plate and sprinkle with chopped nuts. Pour dressing over salad, mix well. Cut the liver into thin slices and place on top.
Thanks to its composition, the salad turns out to be very satisfying and tasty.
Ingredients:
- Chicken hearts - 400 gr
- Chicken liver - 200 gr
- Pork - 300 gr
- Potatoes - 500 gr
- Carrots - 300 gr
- Green onions
- Cucumbers - 300 gr
- Cilantro leaves - 3 stems
- Yogurt - 400 gr
- Pickled cucumbers - 2 pcs.
- Vegetable oil - 2 tbsp.
- Dill
Preparation:
Boil carrots and potatoes and cut into cubes. Drizzle with vegetable oil.
Salt chicken hearts and liver and fry in a dry frying pan. Cut the hearts in half and the liver into small pieces. Season the pork with salt and pepper to taste, bake in the oven until cooked, cut into small cubes and add to the liver and hearts.
Mix yogurt with chopped pickles and dill.
Cut fresh cucumbers into cubes, chop onion and cilantro. Season this mixture with the prepared sauce.
Layer the salad in layers:
- 1st layer - carrots and potatoes.
- 2nd layer - hearts, pork and liver.
- 3rd layer - cucumbers and greens with yogurt.
You can decorate the salad with green onions on top.
A very tasty summer salad. Cream cheese gives it an unusual delicate taste.
Ingredients:
- Cream cheese - 250 gr
- Chicken liver - 300 gr
- Cherry tomatoes - 300 gr
- Red onion - ½ piece
- Mix salad - 70 gr
- Olive oil - 8 tbsp.
- Balsamic vinegar - 4 tbsp.
- Salt pepper
Preparation:
Cut the liver into large pieces, add salt and pepper and fry in olive oil until cooked. Cut the onion into thin strips, cut the cherry tomatoes into two parts, mix the onions and cherry tomatoes with lettuce leaves.
Mix vinegar, salt, pepper and 4 tablespoons of oil.
Place liver on serving plates, then vegetables, and pieces of cream cheese on top. Drizzle dressing over salad.
Delicious, juicy warm salad.
Ingredients:
- Chicken liver - 300 gr
- Tomato - 2 pcs.
- Sweet pepper - 1 pc.
- Boiled eggs - 1 piece
- Olives - 70 gr
- Sesame seeds - 2 tbsp.
- Mayonnaise
- Salt pepper
- Greenery
Preparation:
Cut the liver and fry in vegetable oil until cooked. Cut tomatoes and peppers into cubes. Cut the liver into several pieces. Place the liver, peppers, olives and tomatoes in a dish, salt and pepper to taste. Cut the egg into large strips, chop the greens. Pour mayonnaise over the salad and sprinkle with sesame seeds. Place egg slices on top.
All ingredients are for one serving.
The salad is easy to prepare and very tasty.
Ingredients:
- Chicken liver - 150 gr
- Iceberg lettuce - ¼ piece
- Arugula - 2 bunches
- Cherry tomatoes - 6 pcs
- Egg - 1 piece
- Red onion - ¼ piece
- Cream 20% - 150 ml
- Olive oil - 4 tbsp.
- Balsamic vinegar - 1 tbsp.
- Salt pepper
Preparation:
Boil the egg for 2 minutes after boiling and remove from the water.
Chop the chicken liver, add salt and pepper to taste, and fry in olive oil. After 5 minutes, pour cream over the liver and fry for another 7 minutes.
Place lettuce, arugula and onion rings on a plate. Place the liver, cherry halves and eggs around. Drizzle the salad lightly with olive oil and balsamic vinegar.
Delicious, satisfying and light salad.
Ingredients:
- Chicken liver - 100 gr
- Onion - 1 piece
- Sugar - 2 tsp.
- Tomato - 2 pcs.
- Lettuce mixture
- Olive oil
- Salt pepper
- Lemon
- Balsamic vinegar
Preparation:
Cut the chicken liver, add salt and pepper and fry until cooked. Place lettuce leaves on a plate. Coarsely chop the tomatoes and place on the salad. Place the warm liver on lettuce leaves. Cut the onion into half rings and fry. When it reaches golden color, add sugar and caramelize for 3 minutes. Add onion to salad. Add salt, pepper and sprinkle with lemon juice, vinegar and olive oil.
An incredibly tender, tasty and simple salad.
Ingredients:
- Chicken liver - 200 gr
- Tomato - 2 pcs.
- Boiled eggs - 4 pcs
- Onion - 1 piece
- Mayonnaise
- Salt pepper
Preparation:
Boil the chicken liver until tender. Cut the onion into half rings and fry in vegetable oil until golden brown. Cut the eggs into half rings and the tomatoes into cubes. Cut the liver into strips and place on the bottom of the dish, grease with mayonnaise. Then add the onion and coat with mayonnaise. Place eggs on the onion and coat with mayonnaise. Place the tomatoes last, brush with mayonnaise and garnish with herbs.
Delicious, quick and healthy salad. This recipe will quickly become a favorite.
Ingredients:
- Beetroot - 3 pcs.
- Chicken liver - 500 gr
- Onion - 7 pcs
- Garlic - 3 cloves
- Vegetable oil - 125 gr
- Pepper
- Mayonnaise
Preparation:
Peel the beets and grate them on a coarse grater. Cut the liver into strips and the onion into half rings. Fry the beets, liver and onions in a separate frying pan, adding a little vegetable oil.
Grind the garlic and mix with mayonnaise.
Arrange the salad in random layers and spread each layer with garlic mayonnaise.
Step 1: prepare the ingredients.
First of all, using a sharp kitchen knife, peel the sweet onions and rinse them along with other vegetables, salad leaves, and citrus fruits under running cold running water. After this, we dry everything with paper kitchen towels, place it one by one on a cutting board and continue preparing. We distribute the arugula in an even layer on a large flat dish in which we will serve the salad, and give the green miracle the opportunity to dry a little more.
Carefully remove the peel from the oranges so that there is no white skin left on them, it contains bitter oils. Then we disassemble the pulp into slices and remove them from the intermediate membrane - a thin film that envelops each slice of citrus.
For tomatoes, remove the place where the stem was attached and cut each into 6-8 pieces.
We chop the onion into half rings 4–5 millimeters thick.
Next, we thoroughly rinse the chicken liver, at the same time ridding it of film, veins and gall bladder, if any.
Then we divide each into 2 halves and place them in a clean bowl. We put all the cuts in separate bowls, put the rest of the products that will be needed to prepare the dish on the countertop, and proceed to the next step.
Step 2: fry the liver and onions.
Place a piece of butter in a frying pan and melt it over medium heat.
When the fat is very hot, add pieces of liver into it.
Season them to taste with salt, ground black pepper and fry on all sides until lightly golden brown and fully cooked, remembering to stir with a wooden kitchen spatula so that the tasty slices do not burn.
This process will take approximately 10–12 minutes.
As soon as the liver is browned, transfer it to a clean deep plate.
Reduce the heat under the frying pan to low and add chopped sweet onions.
Stirring constantly, fry it until soft and tender beige crust. Then we again throw the pieces of liver onto the vegetable, cook them together for a couple more minutes and remove from the stove.
Step 3: bring the salad to full readiness.
Now place the tomato slices on the arugula leaves.
Next are the orange slices.
Distribute the fried liver and onions on top in an artistic disorder, pour the melted butter remaining in the pan over the finished salad and serve it to the table.
Step 4: Serve liver salad with oranges.
Liver salad with oranges is delicious both warm and cold. It is served on a large flat dish or in portions on plates. This dish can completely replace the second main course or be an excellent addition to lunch and dinner. The taste of this miracle is quite piquant, with a delicate sweet and sour note and a spicy aroma. Nourishing, healthy, inexpensive and fast! Enjoy!
Bon appetit!
Instead of chicken liver, you can take beef or pork, but before that you need to remove the thick film from them, cut into small portions 1 centimeter thick and fry for 15-17 minutes in butter until fully cooked, but so that the slices become soft, tender, not dry;
The set of spices is not important; use any spices, as well as dried herbs that complement meat dishes, for example, oregano, savory, a mixture of ground peppers and others;
An alternative to butter is vegetable oil;
Very often, tangerine slices, kiwi slices, canned corn, salad peppers or green peas, previously blanched in salted water, are added to the above set of products;
Arugula salad can be replaced with any other, it all depends on personal preference.
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