Chicken Liver and Pickle Carrot Salad

Delicious, simple, affordable and fast. When guests are on the doorstep. The salad with chicken liver, pickles and carrots has a rich composition, all the ingredients are very harmonious. Itʼs easy to prepare, but it turns out satisfying! Can be used as a snack or a full meal. Try it!
cook time: 40 min
Zoe Kendrick
Chicken Liver and Pickle Carrot Salad

Nutrition Facts (per serving)

95
Calories
7g
Fat
4g
Carbs
6g
Protein

Ingredients (5 portions)

Basic:

Olive oil (for refueling) 1 tbsp
Salt to taste
Parsley 10 g
Bulb onions 1 pc
Vegetable oil (for frying) 2 tbsp
Champignon 200 g
Salted cucumbers 2 pc
Apple vinegar 1 tsp
Cherry tomatoes 10 pc
Chicken liver 300 g
Korean carrots 150 g

Recipe instructions

Step 1

Step 1
How to make a salad with chicken liver and pickles and carrots? Prepare the following ingredients. Choose fresh chicken liver, not previously frozen. Korean-style carrots can be taken from the store, or you can prepare them at home yourself. Choose pickled cucumbers that are strong, crispy, and have a pleasant taste. The champignons will be fried, so you can use frozen ones. For greens, I take parsley, but you can add lettuce and arugula.

Step 2

Step 2
For the salad, chicken liver needs to be fried. To do this, take the liver, cut off its veins and films. Without cutting into smaller pieces, fry it in a frying pan with oil over medium heat until cooked. Do not fry the liver for too long to prevent it from becoming tough. Place the finished chicken liver on napkins and let cool.

Step 3

Step 3
Rinse the champignons under running cold water and cut into slices. Peel the onions and cut into half rings. Fry chopped mushrooms and onions in a frying pan over medium heat until tender. You can add a little salt at the end of frying.

Step 4

Step 4
Take a deep bowl or salad bowl. Cut the cooled chicken liver into cubes and place in a salad bowl.

Step 5

Step 5
Remove the pickled cucumbers from the brine, cut into cubes and add to the bowl with the chopped liver.

Step 6

Step 6
Remove the Korean-style carrots from the brine; if desired, you can cut them into shorter strips. Add carrots to the salad bowl.

Step 7

Step 7
Add cooled fried champignons with onions to the salad.

Step 8

Step 8
Rinse fresh parsley under cold running water and shake to remove excess moisture. Chop the parsley and add to the salad. Wash the cherry tomatoes, dry and cut into two parts. Add tomatoes to salad.

Step 9

Step 9
For the dressing, mix olive oil and apple cider vinegar. Add salt to taste to the salad, season it and stir.

Step 10

Step 10
The salad can be served immediately after it is prepared. The salad turns out to be aromatic and very filling; it can easily become a complete dinner.

Additional rubrics

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