Spicy Layered Salad for Liver Lovers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pck. Chicken liver (s) (frozen)
- water
- 2 large onions
- 3 medium carrot (s)
- 5 medium potato (s)
- 6 egg (s)
- 3 pickled cucumber (s), possibly
- 100 g cheese (Gouda) in one piece, possibly
- possibly salt and pepper
- mayonnaise or
- Salad cream
Print Recipe
Pin Recipe Instructions
- Boil the chicken livers in water for about 15-20 minutes. Then drain the water and let the liver cool down.
- Boil the potatoes in their skins and let them cool down too. Dice the onions, coarsely grate the carrots and sauté both in a little oil over low heat for about 15 minutes. Let cool down.
- Place a cake ring on a flat plate and start layering:
- First the chicken liver, rubbed through the coarse grater (rather squeezed!). Spread about 2 - 4 tablespoons of mayonnaise on top.
- Then the fried carrots with onions, the boiled, peeled potatoes, one after the other, each grated through the coarse grater. Again about 2 - 4 tablespoons of mayonnaise.
- Now the pickles, chopped or grated, grated or diced eggs, again mayonnaise and finally the cheese, also coarsely grated.
- Cover the salad and let it steep for 1 - 2 hours. I put the lettuce in the hallway to pull (in winter it is cooler than the kitchen and warmer than the fridge). The salad tastes best at room temperature.
- Before serving, remove the cake ring and decorate the cake as you wish. I think it`s nice when the layers stay visible.
- Tip: I always rub all the ingredients (except for the onions) with the same grater, it works in no time!
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