10 insanely delicious liver salads

Combine chicken, beef, or pork livers with vegetables, mushrooms, eggs, and cheese.

1. Liver salad with mushrooms and cucumbers

Ingredients

• 150 g beef or pork liver;
• 1-2 pickled or fresh cucumbers;
• 150 g of canned champignons;
• 100 g of hard cheese;
• salt to taste;
• 3 tablespoons of mayonnaise;
• 1 teaspoon mustard

Preparation

Liver boil until ready. Cut into small pieces or strips along with cucumbers and mushrooms. Grate the cheese on a coarse grater.

Place all prepared ingredients in a bowl. Season with salt and mustard mayonnaise.

2. Beef liver and carrot salad

Ingredients

• 500 g beef liver;
• 2-3 tablespoons of vegetable oil;
• 1 onion;
• 1 carrot;
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Cut the liver into thin, flat slices, no more than half a centimeter thick. Fry in a skillet with butter over medium heat for about 5-7 minutes on each side. Place on a plate and cool.

Cut the liver into strips, the onion into small pieces. Grate the carrots on a coarse grater.

Put everything in a bowl, salt and pepper and season with mayonnaise.

3. Salad with beef liver, cucumbers and walnuts

Ingredients

• 500 g beef liver;
• 400 g potatoes;
• 200 g of pickled or pickled cucumbers;
• 5-6 sprigs of parsley or other herbs;
• 50 g of walnuts;
• salt to taste;
• black pepper to taste;
• mayonnaise to taste.

Preparation

Boil the liver until tender and potatoes. Cool and cut into small pieces along with cucumbers and herbs. Chop the nuts.

Put everything in a salad bowl, salt, pepper and season with mayonnaise.

4. Salad with beef liver, cucumbers and egg pancakes

Ingredients

• 400 g beef liver;
• 2-3 pickled or pickled cucumbers;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 6-7 tablespoons of vegetable oil;
• 3 eggs;
• salt to taste;
• 1 tablespoon flour;
• 35 g walnuts;
• black pepper to taste;
• 3 tablespoons of mayonnaise.

Preparation

Cut the liver into strips, cucumbers - in small pieces, onions - in half rings. Grate the carrots for the Korean version or the usual coarse one. Pass the garlic through a press.

In a skillet, heat 2 tablespoons of oil and sauté the liver over medium heat for 7-8 minutes. Place on a plate and cool. Fry the carrots in the same amount of oil for 7-10 minutes.

Beat eggs with salt and flour. Fry the egg pancakes in a greased skillet, about a minute on each side. Cool slightly, roll into rolls and cut into thin strips.

In the remaining oil, brown the onion for 5-6 minutes. Dry the nuts in a clean frying pan and chop them.

Place the liver with carrots, cucumbers, onions, egg pancakes, garlic and nuts in a bowl. Season with salt, pepper and season with mayonnaise.

5. Liver and beetroot salad

Ingredients

• 400-500 g of beets;
• 300 g beef or pork liver;
• 1 onion;
• 50 g of walnuts;
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil until tender beets and the liver. Cut them into strips or small pieces, onions into half rings. Chop the nuts.

Place everything in a bowl. Season with salt, pepper and season with mayonnaise.

6. Liver salad with bell pepper

Ingredients

• 1 small onion;
• 1 small bunch of lettuce or salad mix
• 1-2 teaspoons of wine vinegar;
• 300 g chicken or beef liver;
• 1-2 bell peppers;
• 2½ tablespoon olive oil
• salt to taste;
• black pepper to taste;
• 1-2 teaspoons of Dijon mustard.

Preparation

Cut the onion into rings or half rings. Pick up the salad with your hands. Place the onions in a bowl and add the vinegar. After a minute or two, pour boiling water, and then rinse under running cold water.

Liver boil until tender or simmer, then cut into medium or large pieces.

Put the bell peppers on a lightly oiled baking sheet. Bake for 20-25 minutes at 200 ° C. Cool slightly and cut into strips.

Place the liver, onion, bell pepper and salad in a plate. Salt, pepper, season with mustard oil.

7. Liver salad with carrots and cucumbers

Ingredients

• 3 eggs;
• 1-2 carrots;
• 350 g beef or pork liver;
• 2-3 pickled or pickled cucumbers;
• 1-2 onions;
• 1-2 tablespoons of vegetable oil;
• 3-4 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled in 10 minutes, carrot and the liver until cooked.

Grate the whites and carrots on a coarse grater, the yolks on a fine grater. Cut the cucumbers, onions and liver into small pieces.

Heat oil in a skillet and sauté the onions for 4-5 minutes. Cool it down.

Put in a salad bowl half of the liver, onion and cucumber, after the carrots, proteins, and after them repeat the liver, onion and cucumber layers. After each ingredient, grease with mayonnaise or make a mesh out of it. Sprinkle with yolks on top.

8. Chicken liver, beetroot and carrot salad

Ingredients

• 3 eggs;
• 350-400 g of chicken liver;
• 2 carrots;
• 3 beets;
• 3 pickled or pickled cucumbers;
• 100 g pickled onions;
• 150-200 g of mayonnaise.

Preparation

Boil eggs hard-boiled in 10 minutes, liver, carrots and beets - until tender. Cool and grate on a coarse grater. Cut the cucumbers and onions into small pieces.

Put the liver, half of the beets, onions, carrots, cucumbers, eggs and the remaining beets in a salad bowl. Brush with mayonnaise after each layer.

9. Chicken liver salad with cheese and tangerines

Ingredients

• 2 eggs;
• 2 potatoes;
• 1 carrot;
• 1 cucumber;
• 150 g chicken liver;
• 2 tangerines;
• 1 small bell pepper;
• 2-3 stalks of green onions;
• 1 onion;
• 80 g of hard cheese;
• 1-2 tablespoons of vegetable oil;
• 2 tablespoons of soy sauce
• salt to taste;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil eggs hard-boiled for 10 minutes, potatoes and carrots until tender. Cut into small pieces along with cucumber, liver, tangerine wedges, bell pepper, green onions and onions. Grate the cheese on a fine or medium grater.

In a skillet, heat the oil over moderate heat. Fry the liver with onions and soy sauce for about 10 minutes. Cool it down.

Place all prepared ingredients in a bowl except cheese. Season with salt, pepper and season with mayonnaise. Sprinkle with cheese on top.

10. Salad with beef liver, peas and eggs

Ingredients

• 300-350 g of beef liver;
• 3-4 eggs;
• 3-4 stalks of green onions;
• 1 small bunch of parsley
• 200 g canned peas;
• salt to taste;
• black pepper to taste;
• 3-4 tablespoons of mayonnaise.

Preparation

Boil the liver until tender, eggs - hard boiled in 10 minutes. Cool it down.

Cut liver into small pieces and eggs into quarters or finer. Chop the onion and parsley.

Combine liver with peas and herbs. Season with salt, pepper and season with mayonnaise. Place on a plate, garnish with eggs and parsley on top.