Calories: Not specified
Cooking time: Not indicated
I haven’t made a salad with liver and omelette for a long time, but I bought offal and decided that I’ll make it just in time for dinner. This is generally an interesting dish; it can hardly be called just a salad; rather, it is an appetizer in the usual sense. I’ll say right away - you shouldn’t expect that in 10 minutes you will have an amazing culinary masterpiece on your table. Quite the contrary, here you have to roll up your sleeves and work a little.
The fact is that to prepare a salad with liver, we will have to make one more thing - an omelette, which we will then cut into noodles. This will be one of the components of the snack, as you already understood from the introduction. The main ingredient is boiled liver, which we will grind using a grater. Well, and two more ingredients - onions and carrots sautéed in oil. So it turns out that we must first cook all the ingredients thermally, and then add them to the dish. The dressing is no less interesting; it would be too easy to use just mayonnaise for such a snack. Therefore, we will prepare a sour cream and garlic sauce, and for this we will mix chopped garlic with sour cream.
This is the dish we will prepare today. If it seems too complicated to someone, then I hasten to assure you that, despite the long description, preparing liver salad with omelette is, in principle, not difficult. Read the recipe twice and you will understand that you can easily cope with it, and at the same time you will delight your household with such a dish.
In fact, this is such a filling appetizer that all you can do is cook croutons and a vegetable side dish for a great dinner.
Salad with liver and omelette - recipe
Serves 3 times.
Ingredients:
- liver (beef or pork) - 300 g,
- onion - 1 pc.,
- carrot root - 1 pc.,
- table eggs - 2 pcs.,
- flour - 2 tbsp.,
- sour cream - 3 tbsp.,
- garlic - 2-3 cloves,
- salt.
How to cook with photos step by step
First, boil the fresh liver in a whole piece. To make it more juicy and tasty, add an onion and spices to the water. When the liver is ready, cool it and grate it. 
Mix chicken eggs in a bowl, add flour and salt. Using a whisk, mix the mixture into a homogeneous mass. 
Now bake two tender omelettes in a small frying pan. 
Once the omelettes have cooled, cut them into noodles. 
Chop the peeled onion into cubes.
Grind the peeled carrots on a grater. 
Sauté vegetables in vegetable oil for 5 minutes. 
Now mix sour cream and chopped garlic in a bowl. 
Place omelette noodles, sautéed vegetables and grated liver in a salad bowl. 
Mix the liver salad with the omelette and season with sour cream sauce. 
Bon appetit! 
I also recommend preparing
Difficulty level: Easy Cooking time: 60 min. Number of servings: 7
The abundance of this salad lies in the fact that the simplest ingredients are used. Its spicy taste will enrich a hearty lunch or dinner.
Ingredients:
- Liver - 500 gr
- Carrots - 3 pcs (large)
- Onion - 3 pcs
- Sour cream - 200 ml
- Walnuts - 100 gr
- Eggs - 4-5 pcs.
- Starch - 1 tbsp. l.
- Milk - 1 tbsp. l.
- Salt - to taste
- Pepper - to taste
- Ginger - to taste
- Sunflower oil - for frying
- Green onions - for decoration
- Quail eggs - for decoration
Wash 0.5 kg of liver and place in cold water on fire. To make the liver cook faster, you can cut it into smaller pieces. When the water boils, reduce the heat and add a little salt to the water.
Take a medium onion, the carrots should be large, in extreme cases you can take a little more small ones. Wash the carrots and onions under running water, then peel them.
Preparation for frying. Grate the carrots on a fine grater, depending on your taste, you can use a coarse one. Chop the onion into medium cubes.
To prepare the frying, put the frying pan on the fire, when the dishes are hot, add the onions for 2-3 minutes, then the carrots. Pour a little water so that the vegetables are stewed until fully cooked, pour sunflower oil into the frying pan and fry the onions and carrots. Depending on your taste, choose the degree of roasting. The photo shows a light degree, almost stewed.
Take a bowl, break eggs into it, add starch, pepper and a little salt. Mix well so that there are no lumps.
Pour sunflower oil into a preheated frying pan and pour in the omelette mixture. Fry on both sides for a few minutes until fully cooked.
Let the omelette cool, then cut it into strips. The length and width of the straw can be any.
Nuts need to be peeled and then chopped. In order not to suffer with an ordinary knife, there is a hint.
Clue: Place the nuts in a regular bag and beat the top with a rolling pin. Continue until the nuts are the right size for the dish.
Remove the liver from boiling water, rinse with cold water, and let cool. Then cut into strips.
Mix all ingredients in a bowl. It is important that all salad ingredients cool well before adding sour cream. Otherwise, it will become a liquid consistency like milk.
When all the ingredients are mixed, you need to prepare the salad for serving. If you serve it in portions, you can use a special ring. Top the salad with green onions and quail egg.
Calories: Not specified
Cooking time: Not specified
When you are already fed up with traditional recipes and want to try a new taste, then prepare this salad with liver and omelet. I am sure you will like both the cooking technology and the very taste of this dish. If you think that a salad can only contain raw or boiled ingredients, then you are a little mistaken. You can prepare a dish in which different techniques and methods of heat treatment of products will be used. And the most important thing is that you can prepare an amazingly tasty dish worthy of your holiday table.
Let's prepare such an interesting salad. To prepare it we need fresh liver. You can take any one you buy. If you want to get a soft, delicate taste, then take poultry or rabbit liver. And if you like the bitter taste of salad, then choose beef liver. In any case, it should be fresh, smelling good, without blood clots. The color of raw liver can range from burgundy to dark brown. But not a gray or pale shade. Press your finger on the liver and see how quickly the hole disappears; the fresher the liver, the faster this will happen.
For the salad, we will boil the liver and cut it into thin strips. To get rid of the specific smell, the liver should be soaked in cold water or milk before cooking.
Next in the salad there are chicken eggs, but not boiled, as we are used to. We will prepare an omelet from them, which we will cut into thin noodles and add to the salad. To this very tasty combination of products - fried liver strips and omelette noodles, we will add tender sweet green peas, pickled cucumbers and onions. Moreover, you can put onions in the salad as you like. For example, fry it in oil along with the liver, or, to remove excess bitterness, marinate it in boiling water, and if you want a bright taste, then simply chop it and add it fresh to the salad.
We will season the salad with mayonnaise sauce like “Provencal”, you can prepare it, it will be more tender and tasty.
Recipe makes 2-3 servings
Ingredients:
- fresh liver - 300 g,
- onion - 1 pc.,
- chicken eggs - 2 pcs.,
- pickled cucumber - 2 pcs.,
- green peas - ½ jar,
- salt, mayonnaise, sunflower oil.
Step-by-step recipe with photos:
We clean the fresh liver from capillaries, rinse it in cold water, and boil until tender (about 30-40 minutes).
Next, cut into small strips.
Finely chop the peeled onion into half rings. You can pour boiling water for 10 minutes and then rinse in cold water.
Beat the eggs until smooth, add salt and fry the omelette.
Place all the ingredients in a salad bowl and add the green peas strained from the liquid.
Season with mayonnaise and mix.
Bon appetit! 
Starinskaya Lesya
It turns out no less tasty
Today I want to present to you a delicious and satisfying salad with chicken liver, scrambled eggs and Korean carrots - the recipe is quick, simple and unique in taste.
Ingredients:
- Chicken liver – 300 grams
- garlic - one large clove
- chicken eggs - two eggs
- Korean carrots – 200 grams. You can take a little more
- walnuts – 50 grams
- butter for frying omelettes
- milk - a third of a glass. Can be replaced with drinking water.
- odorless vegetable oil - one tablespoon for frying the liver
- mayonnaise
- salt, ground black pepper.
Cooking salad with chicken liver and omelette Watson
Wash the liver thoroughly. Then let the water drain. Cut each liver into four pieces. Place the frying pan on the fire. Heat vegetable oil. Place the liver on the fire and fry while stirring for about four minutes until cooked. At the same time, the liver should not dry out. Then salt and pepper the liver and set aside to cool.
To prepare an omelet, break the eggs into a bowl and whisk with a fork. Pour a little milk or water into the eggs. Add salt and mix.
Place a small frying pan on the fire and heat a piece of butter in it. Prepare two thin omelettes from the egg mixture. Fry them on both sides. Then cool the omelettes and cut into strips.
Cut the finished Korean carrots crosswise. It should first be filtered from the liquid. Chop the walnuts with a knife. Peel the garlic and pass through a garlic press.
Prepare a salad bowl. Place cooled fried liver, omelette strips and Korean carrots, walnuts and garlic into it. Mix everything, season with mayonnaise.
If you have time, you can refrigerate the salad for half an hour. Then the salad can be served.
Calories: Not specified
Cooking time: Not indicated
This rather original homemade salad can be served not even as an appetizer, but as a main course for dinner or lunch. The fact is that the concept of the dish involves mixing together quite different flavors (vegetables, liver and eggs), while performing several different techniques (sautéing, frying, slicing), and serving it warm.
Thus, in just half an hour you can prepare a surprisingly satisfying and very tasty snack dish. Well, if you present it in an original way, then, perhaps, you can serve it at the festive table.
To prepare the salad, fresh liver (pork or beef) is used, but since this offal has a slightly specific taste, it must be pre-processed. To remove the slight bitterness and inherent aroma of the liver, you need to soak it in cold water or milk for literally half an hour. After preparation, the liver will become even more tender and soft, and after light frying it will become simply divinely tasty, which is exactly what you need for a salad.
Onions and carrots in the dish are needed to highlight the taste, as well as for texture, so they need to be lightly sautéed in oil.
You need to make an omelet from the eggs and cut them into noodles - perhaps this is the most original way of processing this ingredient.
Well, let's get down to business and prepare a delicious warm liver salad with omelette. And a detailed step-by-step recipe with photos will help us with this.
Fresh liver (pork, beef) – 400 g,
- egg (chicken, table) – 2 pcs.,
- onion – 1 pc.,
- carrots – 1 pc.,
- milk (whole) – 3 tbsp.,
- flour (wheat) – 1 tbsp.,
- salt (fine), spices (pepper) - a pinch,
- greens (dill) – 0.5 bunch,
- oil (vegetable) – 5 tbsp.
Recipe with photos step by step:
First, let's prepare the liver. Be sure to remove ducts, blood clots and wash it well.
Then we cut it into fairly thick strips.
If you have time, soak it in water or milk for 20-30 minutes. 
Fry the prepared liver thoroughly in oil so that it is golden brown on the outside and soft on the inside. 
Finely chop the peeled onion.
Peel the carrots and chop on a coarse grater.
Sauté vegetables in oil until light brown. 
Mix eggs, flour and milk, season with salt and spices and fry an omelet from the resulting mixture.
Once the omelette has cooled a little, cut it into noodle shapes. 
Mix sautéed vegetables and liver in a salad bowl, add omelette noodles and finely chopped herbs. 
Season to taste with spices and immediately serve the warm salad to the table. 
Bon appetit!
You can change the salad ingredients at your discretion, for example, canned corn goes well with liver and omelette, as in
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