Chicken liver from all offal takes one of the first places. Many dishes are prepared from it. But salads are very tasty, nutritious and tender. Today's review will be about them.
Recipe content:
- General principles of making chicken liver salad
- Chicken liver salad - step by step recipe
- Delicious chicken liver salad
- Warm salad with chicken liver
- Chicken liver and carrot salad
- Chicken liver and pickles salad
- Video recipes
Chicken liver is a fairly budgetary and simple product that cooks in literally 15 minutes. At the same time, the calorie content is very low, therefore it is referred to as dietary delicacies. In addition, it contains a number of vitamins (A, B and C), iron, selenium, protein, folic acid, which helps to normalize metabolism and improve digestion.
Many different dishes are prepared with chicken liver, but recently salads, which can be both warm and cold, have become very popular. They are light and at the same time very satisfying. Many products are combined with chicken liver: almost all vegetables, many fruits and even nuts. The components can be changed, which will not spoil the taste of the dish, but, on the contrary, will make it more interesting.
General principles of making chicken liver salad
For salads, boiled, stewed or fried liver is used. The most delicious salads are made with vegetables (carrots and onions) or stewed offal in cream or sour cream. Season the dish with mayonnaise, sour cream, mustard, herbs, vegetable oil, soy sauce or a mixture of products.
The success of a deliciously prepared salad depends on the right liver. Its surface should be shiny and smooth, have a minimum of fatty inclusions. If the liver is frozen, then it is pre-thawed in the refrigerator at + 5 ° C in order to fully preserve all the taste and nutritional properties. Frozen food has a light or yellowish tint. But salads from chilled liver are much tastier. When buying such, pay attention to the smell, it should not be sour. A good product should be brown with a burgundy hue.
Green spots indicate improper cutting of the bird: during this process, the gallbladder was damaged, and this will lead to strong bitterness of the offal. Before heat treatment, the film must be removed from the liver and cut into medium slices. When cooking, you must observe the cooking time, because overexposing it on the stove or digesting it, the liver becomes dry and loses some of its tenderness. Salt the liver after frying so that it is crispy.
To prevent the chicken liver from stewing in its own juice during frying, before heat treatment after washing, wipe it dry with a paper towel, and put the pieces into the pan one by one. The product can be made more tender by soaking it in milk.
Chicken liver salad - step by step recipe
The chicken liver salad is delicious and perfect for both a daily meal and a festive table. A very simple salad recipe, which is described below, will truly delight you and your family.
- Calorie content per 100 g - 162 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Chicken liver - 300 g
- Eggs - 2 pcs.
- Pickled cucumbers - 3 pcs.
- Pickled mushrooms - 150 g
- Onions - 1 pc.
- Vegetable oil - for frying
- Mayonnaise - for dressing
- Salt to taste
- Ground pepper - to taste
Step by step cooking:
- Wash the chicken liver, peel off the films, put in boiling water and boil for 15 minutes. Season with salt 5 minutes before cooking.
- Draw out the liver with a slotted spoon and let it cool. Then cut into large pieces.
- Peel the onions, rinse and cut into half rings. Fry it in oil until golden brown. When frying, season with pepper and salt.
- Boil the eggs until steep, cool and cut into cubes.
- Cut the pickled cucumbers into strips.
- Cut the large pickled mushrooms into pieces, leave the small ones whole.
- Combine all ingredients, season with mayonnaise and mix.
Delicious chicken liver salad
It is advisable to prepare this salad in advance so that it is infused. This will make it tastier. It is also very tasty to serve it hot right after cooking.
Ingredients:
- Chicken liver - 500 g
- Green peas - 1 can
- Carrots - 1 pc.
- Onion - 1 pc.
- Eggs - 3 pcs.
- Vegetable oil - for frying
- Mayonnaise - for dressing
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Rinse the liver, boil for no more than 7-8 minutes in salted water, cool and cut.
- Peel the onion and carrots, cut into strips and fry in vegetable oil.
- Boil the eggs until steep, cool and cut into cubes.
- Combine all ingredients, add green peas, pepper and salt. Season with mayonnaise and stir.
Warm salad with chicken liver
The restaurant dish prepared in just 20 minutes is very beautiful and delicious. And if you wish, you can add a little more cherry tomatoes to it, and decorate the dish itself with lime or orange slices.
Ingredients:
- Chicken liver - 300 g
- Wheat flour - 40 g
- Raspberry jam - 100 g
- Olive oil - 80 ml
- Lemon juice - one citrus
- Table vinegar - 10 ml
- Parsley - a couple of twigs
- Butter - 40 g
- Soy sauce - 2 tsp
- Cherry tomatoes - 6 th.
- Red onion - 1 pc.
- Mixed salads - 2 packs
- Salt to taste
- Ground black pepper - to taste
Step by step cooking:
- Peel the chicken liver from the film, rinse and dry with a cotton towel. Dip it in flour and fry in a pan in heated olive oil. Drizzle with soy sauce and season with pepper and salt.
- Add butter to the pan and simmer the offal for a couple of minutes.
- Rinse the parsley, tear off the herbs, chop finely and sprinkle on the hot liver.
- Peel the red onion and cut into strips.
- Cut the washed cherry tomatoes in half.
- Combine raspberry jam, lemon juice, olive oil, vinegar, black pepper, salt and stir well.
- Put the mix salad on a wide plate and pour over the sauce.
- Spread the prepared salad on portioned plates, garnish with cherry, red onion strips and lay out the hot liver. Drizzle the remaining raspberry dressing over the food.
Chicken liver and carrot salad
Liver and carrot salad is a dish for everyday use that can remove hunger for several hours. You can take both Korean carrots and sautéed in a pan with onions.
Ingredients:
- Eggs - 4 pcs.
- Vegetable oil - for frying
- Chicken liver - 500 g
- Champignons - 300 g
- Onions - 2 pcs.
- Pickled gherkins - 8 pcs.
- Carrots - 1 pc.
- Mayonnaise - for dressing
Step by step cooking:
- Peel the liver from the film, wash, cut and fry in a pan in oil.
- Boil eggs for about 8 minutes. Then peel and cut into half rings.
- Peel the onion and cut into half rings.
- Grate the peeled carrots on a coarse Korean carrot grater to make long straws.
- Cut gherkins into thin strips, mushrooms into slices.
- Heat a frying pan with oil and put onions to fry. Add the carrots after 2 minutes. After another 5 minutes, add the mushrooms. Continue to fry until golden, season with salt and pepper.
- Combine eggs, sautéed liver, and all prepared vegetables. Fill the whole "company" with mayonnaise.
Chicken liver and pickles salad
Chicken liver and pickles salad is a variant of the Asian dish. Read how to cook it below.
Ingredients:
- Chicken liver - 500 g
- Carrots - 2 pcs.
- Onion - 2 pcs.
- Pickled cucumbers - 3 pcs.
- Mayonnaise - for dressing
- Sunflower oil - for frying
- Salt to taste
- Black pepper - to taste
Step by step cooking:
- Peel the liver from the film, rinse, dry with a paper towel and cut into slices 1 cm thick. Season with salt, pepper and fry in sunflower oil. Spread the finished slices on a paper towel to drain off excess oil. After the liver, cool and cut into thin strips.
- Peel the onion and cut into thin rings.
- Peel the carrots, chop and fry with onions until cooked in oil.
- Cut the pickled cucumbers into strips.
- Mix the ingredients, seasoning with mayonnaise.
- Soak the dish in the refrigerator for 3-4 hours.
Video recipes:
