Liver Salad Ingredients
- Fresh beef liver 500 grams
- Onion medium size 2 pieces
- Mayonnaise to taste
- Apple Vinegar 1 tablespoon
- Table vinegar 1 tablespoon
- Pure cold water 2 tablespoons
- Main ingredients: Liver, Onion
- Serving 4 servings
Medium pan with a lid, Tablespoon, Bowl, Cutting board, Knife, Kitchen stove, Skimmer, Plate - 2 pieces, Deep bowl, Medium bowl, Salad bowl or serving dish, Sieve or colander, Food wrap, Refrigerator
Cooking liver salad:
Step 1: prepare the liver.
Before boiling beef liver, it must be soaked in water so that all bitterness leaves it. Therefore, we carefully wash the component under running water, put it on a cutting board and cut the film with a knife.
Now put the liver in a deep bowl and fill it with ordinary cool water. For 30-40 minutes leave her aside insist.
In 10 minutes until the end of the allotted time, fill the middle pan halfway with plain cold water and put the container on medium heat. When the water boils, pour a small amount of salt into it, mix well with a tablespoon and proceed to cooking the liver. To do this, drain the water from the bowl, and rinse the component again under running water. Carefully put it in a pot of boiling water, close the container with a lid and detect 40 minutes. Attention: in the first and second cases, water should completely cover the liver. After the allotted time has passed, turn off the burner, remove the lid and use the slotted spoon to transfer the component to the cutting board.
When it becomes warm, using a knife, cut it into medium pieces and transfer to a medium bowl. Important: the liver can also be cut into strips.
Step 2: prepare the onion.
Peel the onion with a knife from the husks and rinse thoroughly under running water. We lay out the component on a cutting board and cut into half rings.
In the bowl we mix table, apple cider vinegar and clean water. Pour the chopped onion into this container and leave to pickle for 30 minutes. This must be done so that all bitterness that can spoil the taste of the dish comes out of it. After the allotted time, drain the liquid, and transfer the component to a colander or sieve so that excess vinegar with water flows out of it.
In a bowl with the liver, add half the onion rings, a little mayonnaise and mix well with a tablespoon until a homogeneous mass is formed. The last component is best poured into the salad in small portions so that the dish does not become liquid. Now we wrap the bowl with salad with cling film and put it in the refrigerator on the middle shelf for a while 2-3 hours.
Step 4: serve the liver salad.
We transfer the ready-made liver salad to a salad bowl or to a flat special plate and serve it to the dining table. The dish, although simple, but very tasty and satisfying. It can be placed both on a festive and on a regular table, inviting guests to try with bread.
- optionally, you can add pickled cucumbers to the salad;
- instead of the usual onions, Crimean sweet can be put in the dish;
- Mayonnaise with a fat content of both 40% and 78% is suitable for preparing a salad.