Chicken liver salad with salted vegetables. Salad with liver and pickles - recipes with liver

Many housewives do not like chicken liver. Prepare with us a layered salad with chicken liver, pickles and beans and your attitude towards this healthy product will change radically.

This delicious salad can be served on a holiday table or prepared as a tasty addition to a family dinner. In any case, it will be tasty, healthy and appropriate.

Taste Info Chicken salads

Ingredients for 2 servings:

Chicken liver – 220 g;
Onions – 130 g;
Sour or pickled cucumbers – 2 pcs.;
Boiled beans (canned) – 4 tbsp. l.;
Mayonnaise - to taste;
Garlic – 1 clove;
Vegetable oil – 30 ml;
Spicy spices - optional;
Salt - to taste;
Parsley and pomegranate seeds - for decoration.

How to prepare a salad with liver, pickles and beans

Chicken liver is best suited for preparing this salad. It is best to use chilled fresh liver. Rinse it with cold water several times until no blood clots remain and the liver turns light brown.

Then boil water (500 ml) in a ladle, throw in the bay leaf, allspice and a pinch of cumin. Place the liver pieces in boiling water and cook for 10 minutes until tender, skimming off the foam. Before turning off, add a teaspoon of salt to the water and mix well. Now turn off the fire. Cover the liver in the resulting broth with a lid and leave for 15 minutes. After this, place the liver on a plate.

While the liver is cooling, chop the onion into strips. Send it to fry until golden brown in a frying pan with vegetable oil. If you don't like fried onions, you can use green onions in your salad, just chop them before preparing the salad.

If you use regular white beans, they need to be cooked the night before. To do this, soak it in cold water overnight. There should be so much water that the beans are covered by 2 cm. The next morning, rinse the swollen beans and fill with clean water (necessarily cold). Place on the stove and bring to a boil, then drain the water into the sink. Refill the container with beans with water and cook over moderate heat. To add flavor to the beans, you can add spicy spices to the broth to taste (thyme, turmeric, oregano). The beans are cooked after soaking for about 1 hour. When the beans are easy to knead with a spoon, add a pinch of salt and sugar and cook for another 2-3 minutes. Remove the finished beans from the stove without draining the liquid.

If suddenly there are too many beans, place them together with the broth after cooling in a glass jar. In this form, the beans can be stored in the refrigerator for up to one week.

Let's continue preparing the salad. Grate the boiled liver on a fine grater, place the fried onion in a bowl and let it cool.

So, we have prepared all the ingredients for the salad. Now start assembling it on a plate. To do this, it is better to take a plain (white) flat plate.

Place a ring in the middle.

If there is no special ring, you can make it at home yourself. The ring is easily cut from any plastic cola or Fanta bottle. You will get 1 serving from one ring.

Add grated chicken liver to the ring as the first layer, compacting it slightly with a fork.

Apply mayonnaise mixed with a clove of grated or pressed garlic to the liver. If desired, mayonnaise can be diluted with sour cream.

For juiciness, add another layer of sour cucumbers to the salad. Grate them first on a coarse grater. To remove excess liquid, squeeze through a sieve.

Compact again. All layers of salad must be well compacted so that it does not fall apart when serving.

Spread the cucumber layer with mayonnaise sauce and place a mound of beans on top.

Carefully lift the ring and decorate the finished salad around with pomegranate seeds and parsley leaves.

To prevent the salad with liver and pickles from getting chapped, I recommend preparing it immediately before serving to guests or family. Mashed potatoes would be a great addition to this dish.

An easy-to-prepare salad with chicken liver and pickles can become an everyday salad, or you can serve it on a holiday table. All the salad ingredients complement each other perfectly.

Prepare your food. For dressing, I mix salad mayonnaise with low-fat sour cream in equal proportions to make the salad more dietary; you can use either only mayonnaise or only sour cream, at your discretion.

First of all, boil the eggs and carrots until tender. Wash the liver, peel off the films and boil in salted water for 20 minutes. Let's salt the water. Let the liver cool. Let the boiled carrots and eggs cool.

IMPORTANT: I brush the salad dressing on every second layer. That’s why my products come in pairs.

Grate the pickled cucumbers. We also grate the chicken liver.

Place grated cucumbers on the bottom of the salad bowl and sprinkle the liver on top. Coat the top with dressing.

Cut the onion into small cubes, pour boiling water over it, let it stand for 5 minutes, add water, and cool. Grate the boiled carrots.

Place onion on the liver, then carrots, and coat with dressing again.

Three chicken eggs on a coarse grater, three hard cheese on a medium grater.

Place the eggs on top of the carrots, now coat the eggs with dressing and distribute the cheese evenly on top. Place the salad with chicken liver and pickles in the refrigerator to soak for a couple of hours.

After a few hours, the salad with chicken liver and pickles can be decorated and served.

Bon appetit!

Recipe for a salad of boiled chicken liver with pickles. Such a simple salad made from ordinary ingredients and such a great result, the dish turns out tasty, soft, satisfying and nutritious. I love preparing salads like this; they can easily replace a second course or a full dinner. The main composition includes: boiled chicken liver, eggs and potatoes, they give it that same satiety and softness, and products such as pickles and stewed carrots with onions - additional taste and lightness. Salad with chicken liver and pickles is completely balanced in all areas.

Traditionally, this salad is laid out in layers, each coated with mayonnaise, which, if desired, can be replaced with sour cream sauce, for example, with mustard. Since the salad contains pickled cucumbers, you should season each layer quite a bit.

400 g potatoes (boiled);
1 onion;
2 – 3 eggs (boiled);
150 g pickled cucumbers;
200 g chicken liver (boiled);
2 tbsp. spoons of vegetable oil;
200 g carrots;
100 ml. mayonnaise;
salt and ground black pepper to taste;
greens for decoration.

How to cook:

First, let the jacket potatoes and eggs cook until done. Rinse the chicken liver and dry with a napkin. Place pieces of chicken liver into salted boiling water, bring to a boil, reduce heat. Continue cooking the liver for 12 - 15 minutes from the moment it boils. During the cooking process, it is advisable to collect the foam formed on the surface. Place the finished boiled liver on a plate and cool. Leave the boiled eggs and potatoes to cool.

Without wasting time, peel a large onion and chop it into small pieces. Pour a couple of tablespoons of vegetable oil into a hot frying pan and add chopped onion.
Fry the onion until transparent, add the grated carrots. Continue frying the vegetables until they are completely cooked and completely soft. Set aside.
So, all the ingredients for assembling the salad are prepared, you can start assembling the layers. Place the mold on a flat plate (I have a mayonnaise jar with a cut out bottom). Peel the potatoes and grate them on a coarse grater. I would like to add right away that it is most convenient and quick to grate all the ingredients for the salad on a coarse grater, but if you wish, you can chop them into very small cubes. Place the first layer of potatoes, season with salt to taste, compact with a spoon, coat with mayonnaise.

Lightly tamp it with a spoon and coat with mayonnaise. In general, in the future you need to compact each layer and lubricate it with mayonnaise.

Now it’s the turn for the stewed vegetables, spread them in an even layer and press down with a spoon. It is also advisable to add salt and pepper to this layer. Spread mayonnaise on top.

Lastly come the eggs; separate the eggs into whites and yolks. Place a layer of egg whites, salt and generously coat with mayonnaise.
Simply crush the yolks with a fork or grate them on a fine grater. Place the yolks in an even layer and place the salad pan in the refrigerator for an hour. During this time, all products will be soaked and, thanks to mayonnaise, will be fixed.
Carefully remove the molding ring; as you can see, the layers do not fall apart and hold tightly.
Decorate the finished chicken liver salad with pickled cucumbers to your liking, be sure to add a couple of sprigs of greenery - it will give the salad freshness and add an appetizing look. Serve chilled.

After tasting the salad, I personally thought it was a bit dry, so I advise increasing the amount of mayonnaise, especially on the potato and liver layers.

Chicken liver occupies one of the leading places among all offal products. And salads made from chicken liver always turn out very tasty, tender and satisfying. A delicious chicken liver salad contains a number of vitamins we need, as well as iron, selenium and protein. Depending on at what point in the feast you want to serve it, you can prepare either cold or warm chicken liver salad. Both regular and puff chicken liver salad are popular. To prepare such a dish, both boiled and stewed or fried liver with vegetables is used.

Mushrooms, especially champignons, various vegetables, canned peas and corn, cheese and apples go perfectly with chicken liver. The most popular among culinary experts is the salad with chicken liver and cucumbers, as well as the salad with chicken liver and carrots. Interestingly, pickled cucumbers can also be used in this dish. Salad with chicken liver and pickled cucumber has an interesting spicy taste. You can season the dish to your liking with mayonnaise, sour cream, or a mixture of both. You can experiment, for example, by seasoning the salad with a mixture of vegetable oil with soy sauce, mustard and spices. In this case, you will prepare a signature salad with chicken liver; the recipe for the dish provides for the possibility of such experiments.

Unlike beef and pork liver, chicken liver is prepared quite simply and quickly. It only needs to be defrosted, washed, removed films, cut into small pieces and cooked with heat treatment. You can cook chicken liver whole. The total cooking time for the liver should not be more than 10-15 minutes, and even faster when frying. Overcooked or overcooked liver will be too dry and lose its tenderness.

Try making a salad with chicken liver; the recipe with photos on our website will help you cope with this task. A little effort and the necessary ingredients - and you will have a wonderful appetizer for dinner - a delicious salad with chicken liver. It will be much easier to prepare it with a photo. Photographs and other illustrations of dishes not only make the cook’s work easier, but also stimulate the appetite and desire to cook that particular dish. Therefore, to prepare an appetizing chicken liver salad, a photo is a necessary attribute of the recipe. Properly prepared chicken liver salad is a very tasty, nutritious and satisfying snack option not only for the everyday menu, but also on the holiday table.

We hope you won’t mind a few simple tips for preparing salads with chicken liver; a tasty and quick recipe should always be in the arsenal of a good housewife:

The main condition for preparing a high-quality chicken liver salad is the correctly selected and processed liver. The surface of the liver should be smooth and shiny, with a minimum of fatty inclusions;

A frozen liver has a light shade;

A gallbladder damaged during cutting of the carcass will add strong bitterness to the product;

Salads made from liver stewed in cream or sour cream will be very tasty;

Remember to drain liquid from canned foods.

Salads with meat - simple recipes

Delicious and simple recipes for chicken liver salad: with pickles, Korean carrots, beans, mushrooms, arugula, as well as step-by-step photos and videos.

35 min

162.2 kcal

5/5 (1)

You can prepare many different delicious and very satisfying salads with liver. To prepare them, I prefer to use chicken liver. It cooks faster, is much more tender and tastier than beef or pork liver.

I want to offer you several recipes for making a delicious salad with chicken liver. Hope you like them.

Salad with chicken liver and pickles

Kitchenware: frying pan, serving dish, grater.

Onion	1 PC.
Chicken liver	300 g
Eggs	2 pcs.
Carrot	1 PC.
Mayonnaise	Taste
Pickles	2 pcs.
Hard cheese	70-80 g

Boil hard-boiled eggs for 7-8 minutes and cool in cold water.
We wash the liver and remove the film. Fry the liver on all sides in a frying pan with oil for about 8-10 minutes and cool.

If the liver is overcooked, it will become tough and it will take much more time to give it a tender consistency again. You can boil the liver, but fried liver makes the salad tastier.
Chop the onion into half rings, which are then cut in half.
Place in a heated frying pan, and while the onion is frying, grate the carrots on a coarse grater.
Add carrots to onions and fry until tender. If necessary, add oil to the pan, since carrots absorb it very quickly.
We also cool the prepared vegetables.
Grate the cooled liver on the coarse side of a grater or finely chop it.
Mix it with vegetables, transfer it to the prepared dish and grease it with mayonnaise.
Coarsely grate the cucumbers and place on the liver. Lightly grease the cucumbers with mayonnaise.
Add the next layer of grated eggs and mayonnaise again.
Grate the cheese and sprinkle it over the entire salad.
Top the salad with fresh herbs or beautifully cut vegetables.