Salads

Liver Salad with Pickled Onions


Ingredients for Cooking Liver Salad with Pickled Onions

For salad

  1. Pork liver 400 grams
  2. Rice 4 tablespoons
  3. Chicken egg 2 pieces (selective)
  4. Onion 2 pieces
  5. Mayonnaise 3 tablespoons
  6. Salt to taste
  7. Ground black pepper to taste
  8. How much milk is needed to soak the liver

For marinade

  1. Vinegar 1 teaspoon
  2. Salt 1 teaspoon
  3. Ground black pepper 1/2 teaspoon
  4. Water 0.5 cups
  5. Sugar 2 teaspoons
  • Main ingredients: Liver, Onion
  • Serving 4 servings
  • World Cuisine

Inventory:

Casserole - 2 pieces, stewpan, deep plate - 3 pieces, kitchen knife, cutting board, disposable paper towels, tablespoon.

Cooking liver salad with pickled onions:

Step 1: Prepare the liver.


Pork liver must be prepared in advance. This is a very important point, because if you skip it, instead of a delicious salad, you will get bitter muck.
First defrost the offal, rinse and wipe off with salt. In this form, leave the liver on 10 minutesthen rinse again, removing films and streaks. You can immediately cut it into small pieces. But that is not all. After cleaning, place the ingredient in a deep plate and pour milk. Soak for 2-3 hourswhile changing milk every hour. And at the end of the preparation of the by-product, it remains only to rinse it for the last time and dry it again.
Boil the liver thus prepared in slightly salted water for 40-50 minutes after the liquid in the pan boils. Once everything is ready, remove the pork, cool and cut into small pieces, stripes or cubes.

Step 2: Pickle the onion.


Peel the onions and cut into rings. Then put them in a deep plate and pour warm water. Immediately add vinegar, salt, pepper and sugar. Stir and pickle the onions for 15-20 minutes. Then drain the liquid from it and cut into smaller pieces.

Step 3: Cooking Fig.


Wash rice with running cold water several times. Then boil in any way convenient for you. I just cook it in a pan. I fill it with water, slightly add salt, bring it to a boil and, reducing the power, cook until fully cooked. Also, so that the rice grains do not stick together, you can add a little vegetable oil to them, but only if it is odorless.
After cooking, rice should be cooled to room temperature.

Step 4: Cook the eggs.


Fold the chicken eggs in a saucepan, completely fill with water and cook for 12-13 minutes after boiling. Then cool the ingredients by dipping them in icy running water. Peel the eggs prepared in this way and cut into small cubes.

Step 5: Mix the liver salad with pickled onions.


As soon as all the ingredients are ready and cooled, put them in turn in a deep plate, add mayonnaise and mix. Do not forget to add a little more salt and black pepper. As soon as all the components of the dish are mixed, the cooked salad can be served!

Step 6: Serve the liver salad with pickled onions.


Serve spicy and slightly spicy liver salad with pickled onions immediately after cooking, spreading it into portions. Please note that as a result you have an independent and very satisfying dish that can be put not only on your ordinary table, but also on the festive table, decorating it with branches of fresh herbs.
Enjoy your meal!

Recipe Tips:

- When preparing a salad in advance, you just need to cook all the ingredients, and mix the dish just before serving it on the table.

- Instead of pork liver, you can use beef and chicken. In the latter case, you get a very light salad, especially if you replace the mayonnaise with low-fat sour cream.

- If you have already prepared pickled onions, then, of course, you can use it.