Liver Salad “Lust”

by Editorial Staff

Chicken liver salad – tasty, quick and healthy.

Ingredients

  • Chicken liver – 400 g
  • Canned corn – 1 can
  • Chicken egg – 3-4 pcs.
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • Vegetable oil – 40 ml
  • Salt to taste
  • Greens – 10 g
  • Spices – optional
  • Mayonnaise – 150 ml

Directions

  1. Prepare all the products needed for the liver salad.
  2. Peel the onion, chop finely and fry in vegetable oil until golden brown.
  3. Grate carrots on a coarse grater.
  4. Add the carrots to the sautéed onions and cook together for 5 minutes, stirring constantly.
  5. Rinse the liver, dry with a paper towel and cut into small pieces.
  6. Fry the liver with vegetables for about 5 minutes over low heat, until blood is no longer emitted when the liver is pierced.
  7. Add spices, stir and keep on fire for another minute.
  8. Transfer the liver to a salad bowl and cool.
  9. Open the corn, drain the liquid.
  10. Mix the corn with the liver.
  11. Pour chicken eggs with cold water, add salt and cook for 7-8 minutes after boiling. Drain the boiling water, pour cold water, cool, clean.
  12. Cut eggs into 8 pieces.
  13. Add eggs to salad.
  14. Salt the chicken liver salad to taste, add mayonnaise, spices and herbs as desired. Mix everything thoroughly.
  15. Decorate the chicken liver salad as desired.

Bon Appetit!

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