A light and hearty salad that harmoniously combines boiled chicken liver, juicy sweetish grains of canned corn and salty cheese. The mayonnaise dressing gives the salad a delicate taste and satiety, greens add freshness, and mustard add spicy notes. Try it!
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Salad |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken liver – 500 g
- Canned corn – 200 g
- Hard cheese – 200 g
- Dijon mustard – 1 tbsp
- Mayonnaise – 120-150 g (to taste)
- Fresh dill – 30 g
- Green onions – 50 g
- Salt to taste
- Ground black pepper – to taste
For cooking chicken liver:
- Water – 1.5 l
- Allspice peas – 1 teaspoon
- Bay leaf – 2 pcs.
- Salt – 2-3 pinches
Print Recipe
Pin Recipe Instructions
- Prepare the food you need. Wash the chicken liver. Wash and dry the greens. Drain the canned corn.
- Pour water into a saucepan. Add bay leaves and allspice. Bring to a boil.
- Place the chicken liver in boiling water. Bring the water to a boil again. Cook small pieces of liver over low heat for 12 minutes, and large pieces for 15 minutes. Salt the water 2-3 minutes before cooking. Remove the finished chicken liver from the water, put on a plate and cool.
- Cut the chicken liver into small pieces and place in a salad bowl.
- Grate the cheese on a coarse grater. Add cheese and canned corn to the liver salad bowl.
- Chop the green onion and dill finely. Separate 1-2 pinches of dill and save to garnish the salad. Add chopped dill, chives, mayonnaise, and Dijon mustard to the salad bowl with the rest of the ingredients.
- Mix everything well. Try the salad and add a little salt and black pepper to taste.
- Salad with chicken liver, corn and cheese is ready. Place the salad in a heap on a serving plate, sprinkle with the remaining herbs and serve.
Bon Appetit!
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