Rather spicy, irregular, beautiful and quite tasty salad. I recommend trying this salad recipe to all liver-lovers. You may use both veal (beef) and chicken liver. Chicken liver will add softness to the salad.
Ingredients
200 g beans
500 g liver
150 g pickled mushrooms
150 g onion
200 g carrot
salt, pepper
mayonnaise
soy sauce
vegetable oil
Preparation
Preliminary cook liver untill it’s ready. Beef liver should be cooked for about 30 min. after boiling, and chicken liver for about 20 min.
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Soak beans for several hours into cold water in advance.After that cook them till they are ready on small fire under cover. |
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Dice onion and fry a bit on oil. |
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Add shredded carrot and fry till it softens. |
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Cool liver and cut into sticks. |
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Dice pickled champignons. You may, though, buy already diced ones. |
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Mix cooked beans, liver, fried onion and carrot, and mushrooms. |
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Dress the salad with mayonnaise and soy sauce and add salt and pepper if needed after that. Bon appetit! |