Chicken Liver, Corn and Cheese Salad

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!

Cook: 1 hour

Servings: 6

Ingredients

For cooking chicken liver:

Water – 1.5 l
Allspice peas – 1 teaspoon
Bay leaf – 2 pcs.
Salt – 2-3 pinches

Directions

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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