Liver, Cucumber, and Carrot Salad

Nourishing, juicy and tender, for every day and holiday. Salad with liver, pickles and carrots is a simple salad made from available products. I have been preparing this salad for many years for almost every holiday, and on weekdays, often for dinner as an independent dish.
cook time: 40 min
Logan Winslow
Liver, Cucumber, and Carrot Salad

Nutrition Facts (per serving)

131
Calories
9g
Fat
5g
Carbs
7g
Protein

Ingredients (6 portions)

For the salad:

Onion 2 pc
Carrot 3 pc
Vegetable oil 4 tbsp
Salted cucumbers 2 pc
Liver 500 g

Dressing (sauce):

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Sour cream 2 tbsp
Mayonnaise 2 tbsp
Grainy mustard 1 tsp

For decoration:

Pickles 0.5 pc
Greenery to taste

Recipe instructions

Step 1

Step 1
How to make a salad with liver and cucumbers? Prepare all the necessary ingredients for the salad. Any liver will do, be it beef, pork or chicken. I had pork liver. We will also need three small carrots, two onions, two large pickled cucumbers, mayonnaise, sour cream, French mustard, garlic, salt and pepper.

Step 2

Step 2
Clean the liver from films and ducts, rinse and cut into small slices, about 1 cm thick, you can change the cutting method. Salt and pepper the liver and fry on both sides in a small amount of sunflower oil until cooked, about 10-15 minutes. Cooking time will depend on what kind of liver you use, the size of the pieces, and the pan you choose. You can read more about choosing a frying pan in the article, you will find the link under the recipe.

Step 3

Step 3
You can place the finished liver on a paper napkin to remove excess oil. When the liver has cooled, cut it into thin strips.

Step 4

Step 4
Peel the carrots and onions and wash them. It is better to choose sweet carrots for salad, and pickled cucumbers — strong and crispy.

Step 5

Step 5
Cut the pickled cucumbers into thin strips.

Step 6

Step 6
Also cut the carrots into thin strips or grate them using a Korean carrot grater.

Step 7

Step 7
Cut the onion into thin half rings, and if the onion is large, then into quarter rings.

Step 8

Step 8
Fry the onions and carrots in sunflower oil over low heat until tender and let cool.

Step 9

Step 9
Make a zesty salad dressing. For the dressing sauce, take mayonnaise and sour cream in equal proportions, grainy mustard, squeeze out a clove of garlic, and add a little pepper.

Step 10

Step 10
Mix the sauce well and taste for salt, as mayonnaise and French mustard already contain salt. If there is not enough salt, add to taste.

Step 11

Step 11
Combine liver, cucumbers, onions and carrots in a salad bowl. Add the sauce and stir gently. Place the salad in the refrigerator and let it sit in the refrigerator for about 2-3 hours.

Step 12

Step 12
Before serving, garnish the salad with a rose of thinly sliced pickled cucumber and a sprig of herbs, you can sprinkle croutons on top and put a small spoon of grain mustard. Liver salad is ready.

Additional rubrics

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