Obzhorka salad with layers of liver: recipe

Classic puff salad “Obzhorka” with boiled pork liver and pickles

Make a multi-layer salad with liver, it is very tasty and very easy to prepare. You can also use beef liver in this classic recipe. If you like it spicier, add pickled cucumbers and peppers or aromatic spices rather than salted ones.

Ingredients:

Pork liver – 500 g
Pickled cucumbers -4 pcs.
Onion -2 pcs.
Carrot – 3 pcs.
Sunflower oil – 40 ml
Mayonnaise - 150 g
Salt, bay leaf, spices, herbs

Preparation

Pork liver is bitter, it is better to soak it a little in milk. Boil the liver by adding salt and bay leaves to the water. Then grate on a coarse grater.
Grate the carrots on a coarse grater, cut the onions into half rings, and cut the cucumbers into strips.
Fry the onion, add the carrots and stir - fry the mixture until the carrots are soft.
Place the salad in layers on a flat dish. First, lay out half of the prepared ingredients. Place a layer of liver mixed with mayonnaise, then add cucumbers and coat with mayonnaise, then carrots and onions.
The layer with fried vegetables is quite juicy, it does not need to be greased.
Continue layering in the same order using the rest of the prepared ingredients.

Decorate the salad with greens.

How to cook “obzhorka” salad with liver - 15 varieties

Classic puff salad “Obzhorka” with boiled pork liver and pickles
“Glutton” salad with liver is very original and unusual
“Obzhorka” salad, which is made from any liver
“Glutton” salad with chicken liver, tender with a spicy taste
“Obzhorka” salad with veal liver, pickled cucumbers and peas
“Obzhorka” salad with beef liver, aromatic salted croutons
“Obzhorka” salad with liver, pickled cucumbers and peas
Salad "Obzhorka" layered, nutritious with liver, eggs, cheese and pickled onions
Salad “Obzhorka” with liver and champignons
Salad "Obzhorka" classic, tender, spicy with chicken liver, pickles
“Obzhorka” puff salad with beef liver, cheese, eggs and apples
“Obzhorka” salad with liver according to a classic recipe
“Obzhorka” salad with chicken liver and crab sticks
“Obzhorka” salad with fried liver, mushrooms, carrots
Spicy salad “Obzhorka” with liver and pickled cucumbers

“Glutton” salad with liver is very original and unusual

Prepare a salad with beef liver and croutons, it is very appetizing and will look beautiful on the table. This salad is different from traditional liver salads, it is prepared quite quickly and does not require much effort.

Ingredients:

Beef liver – 500 g
Eggs – 4 pcs.
Onions, carrots - 500 g each
Bread for croutons -150 g
Corn – 200 g
Vegetable oil - 3 tbsp. l.
Mayonnaise, salt, parsley

Preparation

Boil the liver, carrots, eggs - cool, cut.
Chop the onion, fry in oil, add the carrots and fry for a few more minutes, stirring.
Dry the cut pieces of bread in the oven, sprinkle with salt and spices of your choice.
Place the liver in a salad bowl, then fried vegetables, eggs, and corn (coat the layers with mayonnaise).
Place crackers on top. Garnish with parsley, or maybe some lemon for brightness.
Add the croutons to the salad after they have cooled before serving to keep them crispy.

Obzhorka salad with beef liver

Here we use incredibly healthy beef liver, which has a rather specific taste. Incredibly, in combination with other products it acquires a slightly different flavor and it is in this original design that even children who do not like such a healthy product will eat this salad.

For the glutton's liver salad you will need:

400 gr. beef liver;
3 onions;
2 carrots;
100 gr. bread (exclusively white);
40 gr. oils;
2 cloves garlic;
100 gr. mayonnaise;
1/2 tsp. salt.

Glutton salad with liver classic recipe:

The liver must be washed, dried and cleared of films. Only then is it placed in slightly salted water and boiled. While it cools after cooking, other necessary products are prepared.
The carrots are washed and cleaned. Only after cleaning is it cut into thin strips.
The onion is also cleaned and chopped very finely.
The onion is placed in a frying pan with oil and fried, carrots are added to it, and they are cooked together.
The bread is cut into cubes and fried in a frying pan. Towards the end of this process, peeled and chopped garlic is added to the crackers.
The products are poured into a salad bowl, added some salt and mixed with mayonnaise and cooled crackers. The gluttonous liver salad is served immediately.

Advice: of course, for this dish you don’t have to bother at all with preparing crackers and buy them at any store. But they will never be as tender as homemade ones. This option can only be used in case of catastrophic lack of time.

“Obzhorka” salad, which is made from any liver

Prepare a delicious original salad using our universal recipe from the simplest ingredients. It will perfectly decorate any holiday table - everyone will be full and happy.

Ingredients:

Liver (veal, beef, chicken, turkey) - 450 g
Pickled cucumbers - 5 pcs.
Onion with carrots - 3 pcs.
Peas (canned) - half a jar
Grows. butter, mayonnaise, salt, pepper

Preparation

Boil the liver in salted water for 20 minutes, then cut into strips.
Cut the onion into half rings and fry in oil.
Grate the carrots and fry along with the onion (sprinkle with pepper and salt).
Place the finished liver and fried onions and carrots on a deep plate or form, add chopped cucumbers, green peas and mayonnaise - stir, place on a dish, garnish with peas and cucumbers.

“Obzhorka” salad with liver according to a classic recipe

Prepare a delicious, nutritious salad that is made according to a classic recipe and has a very harmonious, pleasant taste - absolutely everyone in your family will love it.

Ingredients:

Carrots and onions - 3 pcs.
Liver – 600 g
Pickled cucumbers - 5 pcs.
Mayonnaise/sour cream
Grows. oil, salt, spices

Preparation:

Boil the liver in salted water (about 30 minutes). Then grate on a coarse grater.

Finely chop the onion and fry in oil.

Grate the carrots on a coarse grater and place them in the pan with the onions.

Place liver, carrots and onions, chopped cucumbers, mayonnaise or sour cream in a salad bowl, add salt and pepper - mix everything well. Decorate with onion.

“Glutton” salad with chicken liver, tender with a spicy taste

A salad with tender chicken liver and a slightly spicy taste of garlic will go down with a bang at any feast. It is not at all difficult to prepare for a regular lunch or dinner. It will be a great addition to any table.

Ingredients:

Carrots - 2 pcs.
Pickled cucumbers - 4 pcs.
Oil grows. - 2 tbsp.
Bulb
Chicken liver – 500 g
Garlic - 3 teeth.
Mayonnaise - 3 tbsp. l.
Green onion, salt, pepper

Preparation

First boil the liver, then cut it.
Grate the carrots, cut the cucumbers into strips, and the onion into half rings.
Fry the onion and carrots in oil.
Chop green onions and garlic.
Mix the ingredients in a salad bowl, salt and pepper, add mayonnaise. Garnish with green onion.

With liver and Korean carrots

You can prepare the “Obzhorka” salad according to this recipe with any liver.

If you use pork or beef, you should soak it in cold milk for a couple of hours in advance.

Ingredients:

liver (any) – 230 – 250 g;
carrot – 1 pc.;
onions – 1 pc.;
egg – 1 pc.;
canned corn - 1 full glass;
butter, salt, mayonnaise.

Preparation:

If necessary, clean the offal from films and other excess areas. Boil, cool and cut into strips.
Chop the vegetables into arbitrary pieces. It is best to chop the carrots into strips (you can use a special Korean grater), and the onions into miniature cubes.
Fry the prepared vegetables together. They should become soft and slightly browned.
Drain the marinade from the corn and rinse the product.
Add salt to the egg, mix with 2 dessert spoons of water, beat. Fry an omelette. Cool it and cut into strips. For density, you can add a little flour to the composition before frying. Literally 1 tsp will be enough.
Mix all prepared ingredients. Salt them to taste during the process.

For dressing, you can use not only mayonnaise, but also any other suitable sauce.

Any liver will be suitable for the appetizer under discussion. But with chicken, the treat always turns out softer and more tender. In addition, this product is prepared faster and easier.

“Obzhorka” salad with veal liver, pickled cucumbers and peas

A salad with tender veal liver can be prepared both for a regular dinner and for a big holiday feast. We offer you a simple and at the same time completely win-win option for guests.

Ingredients:

Veal liver - 500 g
Peas (cons.) – 200 g
Carrot and onion - 3 pcs.
Pickled cucumbers. - 4 things.
Oil grows. - 3 tbsp. l.
Mayonnaise - 150 ml
Salt, pepper, green onions or other greens - to taste

Preparation

Boil the liver (salt immediately). Then cut it into cubes, cucumbers too, onion into half rings, grate the carrot.
Fry the onion and carrot.
Place the prepared ingredients in a bowl, add peas, mayonnaise, add salt and pepper to taste and mix the salad well.
Place it on a dish, garnish with peas and green onions.

Salad with glutton with liver

This is one of the few improvised “Obzhorok” in which potatoes are used in the cooking process. But it is this root vegetable that goes best with liver. That is why such an unusual solution can be called the only correct one. After all, potatoes on their own are nourishing and tasty, and in combination with this component they are simply ideal.

For the glutton salad with liver you will need:

3 potatoes;
4 eggs;
300 gr. beef liver;
100 gr. cheese;
1 carrot;
2 onions;
200 gr. mayonnaise.

Glutton salad with liver recipe:

The liver is first prepared, washed and the film is separated from it. Only then boil it in lightly salted water for about forty minutes. After cooking, it is cooled and cut into as thin and not at all long strips as possible.
Potatoes are also boiled, but there is no need to salt the water when cooking them. After boiling, it is cooled in cold water and cleaned. The prepared mixture is grated on the coarsest grater.
The eggs are boiled for ten minutes. This is enough for them to be hard-boiled. After this, they cool, peel the shells and also grate them on the same grater as the potatoes.
They also grate cheese on it.
The carrots are boiled, peeled and cut into thin strips.
Peel and chop the onion as finely as possible.
The peeled onion is fried until it acquires an excellent golden color.
Potatoes are placed first in a salad dish and coated with mayonnaise.
Next, the testicles are placed there and also coated generously.
The next component to be placed in the salad bowl is the liver, which is lightly salted and also soaked in mayonnaise.
Shredded cheese is placed on top and again you need to saturate the dish.
Now the boiled carrots, cut into thin strips, are placed on the cheese.
All this elegance is decorated with fried onions and soaked in mayonnaise.
The “obzhorka” is placed in the refrigerator for an hour or even two, and if desired, before serving, it is decorated in an original way with herbs and flowers cut from fresh carrots.

Although liver is an unusually useful product, the attitude towards it is very ambiguous, one might even say specific. And all because of its unusual taste, which is not attractive to everyone. But if she is added to “Obzhorka,” the attitude towards her changes radically and becomes extremely positive. So why not use this amazing product in this dish?

“Obzhorka” salad with beef liver, aromatic salted croutons

Prepare a healthy, nutritious salad with beef liver, aromatic salty croutons, fried carrots and onions.

Ingredients:

Beef liver – 600 g
Flour – 2 tbsp.
Carrots - 2 pcs.
Bulb
Salted crackers – 2 packs
Garlic - 2 teeth.
Black pepper, salt, green. onion
Grows. butter, mayonnaise

Preparation:

Peel the liver from the films and cut into small pieces.
Sprinkle the liver with flour and fry in a frying pan in oil (add salt and pepper).
Chop the onion, grate the carrots and fry in a frying pan (add salt and pepper).
Place liver, onions and carrots, croutons, grated garlic, mayonnaise in a salad bowl - mix everything well.

How to cook “Obzhorka” with liver

Wash the liver thoroughly and pour cold milk over it, leave for half an hour. Then use a sharp knife to remove the films and place the liver in a saucepan, cover with cold water and boil until tender. Cool the liver and cut it into thin strips.

Mix the liver with a few tablespoons of mayonnaise and leave for a couple of minutes.

Peel and wash the carrots, then chop them on a coarse grater. Peel the onion and chop into small cubes.

Heat a frying pan with vegetable oil, then fry the onions and carrots in a hot frying pan, cool.

Rinse the cucumbers from brine and cut into thin strips.

First place the liver on a dish, then a layer of cucumbers, brush with mayonnaise. Place carrots and onions on top of the mayonnaise. Lay out the layers in several stages. Do not grease the top layer (carrots with onions) with mayonnaise, but garnish with chopped green onions.

Salad "Obzhorka" layered, nutritious with liver, eggs, cheese and pickled onions

The salad is prepared from available and inexpensive products, tender, moderately spicy, with delicious pickled onions.

Ingredients:

Cheese - 150 g
Eggs - 3 pcs.
Onion with carrots - 2 pcs.
Chicken liver – 400 g
Apple cider vinegar, salt, pepper and herbs
Mayonnaise - 4 tbsp. l.

Preparation

Boil the liver, eggs, carrots.
Cut the liver into strips, grate the carrots, egg whites and cheese, crumble the yolks.
Cut the onion into quarters, sprinkle with vinegar, stir and leave to marinate for 15 minutes.
Place the ingredients on the dish in layers, spreading with mayonnaise. Place a layer of liver, sprinkle with salt and pepper. Then a layer of pickled onions, carrots, cheese, proteins, grease with mayonnaise.
Sprinkle the top layer of mayonnaise with egg yolks and chopped herbs.

“Obzhorka” salad with fried liver and avocado

Warm salad with avocado and fried liver immediately attracts attention and whets your appetite with its exquisite restaurant presentation and incredible taste. It can be prepared for a holiday or for a hearty Sunday lunch with your family.

Cooking time: 30 minutes Number of servings: 6

Ingredients:

chicken liver (400 g);
avocado (2-3 pcs.);
cherry tomato (12 pcs.);
quail egg (12 pcs.);
arugula (100 g);
spinach (100 g);
olive/sesame oil (100 ml);
paprika (1 tsp);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the chicken liver, remove the veins and films. Pour 50 ml of oil into a frying pan, heat it up and lay out the liver. Fry for the first 2 minutes over high heat, then about 4 minutes over low heat, add salt and pepper before finishing frying. Remove from heat, cool and cut into 2-3 pieces.
Place quail eggs in a pan of boiling salted water. After boiling again, cook them for 3-5 minutes. Cool in cold water.
Wash the avocado, cut off the peel and remove the pit. Cut the pulp into thin slices (see photo).
Wash the tomatoes and cut them into halves.
Peel the eggs and cut them in half.
Wash the arugula and spinach and dry with paper towels.
Line the bottom of the plate with spinach and arugula, put liver, avocado, eggs and tomatoes on top. Season the salad with olive oil, add paprika, pepper and salt.

Check out the video recipe for the salad (the set of products differs slightly from the described version):

Salad “Obzhorka” with liver and champignons

Prepare a salad with liver and champignons, it turns out to have a very unusual and pleasant taste. Try making a salad using our simple and very tasty recipe.

Ingredients:

Beef liver – 300 g
Carrots, onions - 1 pc.
Champignons (canned) – 200 g
Dill, salt, pepper
Vegetable oil, mayonnaise - 2 tbsp.

Preparation

Cut the liver into small pieces, then fry in oil in a frying pan.
Cut the onion into rings, grate the carrots - then put them in a frying pan with the liver, add salt and pepper.
Cut the champignons into pieces, chop the dill - put in a salad bowl
Then add the cooled liver with vegetables to the salad bowl, add mayonnaise, salt and pepper and stir.

“Obzhorka” salad with bulgur, liver and orange

An original, nutritious and colorful Mediterranean-style salad with bulgur and liver in a spicy orange-mustard sauce will enchant you with its taste. Delight your family with such an unusual, interesting dish.

Cooking time: 1 hour Number of servings: 4

Ingredients:

beef/pork/chicken liver (350 g);
bulgur (100 g);
orange (large, 2-3 pcs.);
iceberg/romaine/lettuce salad (120 g);
orange-mustard dressing (200 ml);
vegetable oil (30 ml);
bay leaf (1-2 pcs.);
black peppercorns (5-6 pcs.);
allspice peas (3 pcs.);
salt (to taste).

Preparation:

We wash the beef liver, remove the films and veins. Place in a pan of boiling salted water. After boiling again, remove the foam, add bay leaf, allspice and black peas. Boil the liver over medium heat for about 20-30 minutes, then drain the water and cool.
We wash the bulgur. Place a pan on the stove, pour oil into the bottom and heat it, pour the cereal into it, mix and leave on the fire for 1 minute. Then add water in a 1:2 ratio, salt, reduce the burner power to minimum and cook the bulgur for 15-20 minutes under the lid.
Cut the liver into strips.
Wash the oranges and remove the peel. Cut the pulp into small pieces (see photo).
Wash the lettuce leaves and dry them with paper napkins. Cut into small pieces or tear by hand.
Mix all ingredients in a deep container. Season with orange-mustard sauce and salt to taste.

Bon appetit!

Orange mustard dressing

For refueling you will need:

olive oil (150 ml);
orange (large, 1 pc.);
table/Dijon mustard (1 tbsp/2 tbsp);
white sesame (1 tbsp);
salt (to taste).

Wash the orange, cut it in half and squeeze out the juice. Pour olive oil, orange juice into a blender bowl, add mustard, sesame seeds and salt. Beat the ingredients until smooth. It is recommended to cool the dressing before use.

Liver salad with mushrooms

Another tasty option for preparing “Obzhorka” is to add hearty mushrooms to the recipe:

Chicken egg 4 pcs
Fried liver 200 gr
Champignons 300 gr
Onion 2 pcs
Garlic 5 cloves
Carrots 2 pcs
Pickled cucumbers (gherkins) medium size 8 pcs
Greens To taste
Mayonnaise To taste
Vegetable oil For frying

This salad will take approximately 35 minutes to prepare. Calorie content per 100 grams is about 170 kcal.

Preparation

The first step is to boil the chicken eggs;
While the eggs are boiling, you can do the rest of the ingredients: peel the onion and cut into half rings, cut the garlic and mushrooms into thin slices;
Cut the liver, carrots and pickles into thin strips;
Finely chop the greens;
Cool the finished eggs, peel and cut into half rings;
Place the frying pan on the fire, pour vegetable oil into it;
Once the temperature of the bottom of the pan is at the desired level, place the onion and garlic together;
It is necessary to fry both ingredients until they begin to give off a strong characteristic smell, after which they can be lightly salted;
Add carrots to the almost finished onion-garlic mixture, lightly stirring the ingredients with a spatula, fry them;
As soon as the carrots become soft, add the chopped champignons into the frying pan, fry everything together for at least 3 minutes, then taste and add salt if necessary;
In a separate deep bowl, combine eggs, pickles and fried vegetables, season them with the required amount of mayonnaise and mix;
Place the finished dish on plates, garnish each serving with chopped herbs.

Glutton salad recipe with chicken liver

The recipe is quite simple, but this does not prevent the finished dish from being incredibly juicy, tasty and delicious. Thanks to the chicken liver, it becomes a little spicy, but also tender. It would seem like an ordinary product, but how it transforms “Obzhorka”!

For a salad with glutton liver you need:

400 gr. chicken liver;
3 pickled cucumbers;
2 onions;
2 carrots;
250 gr. canned peas;
1/2 tsp. salt;
1/4 tsp. pepper;
200 gr. mayonnaise;
50 gr. oils

Obzhorka salad with liver and pickles:

The liver is first washed, then immersed in slightly salted water and boiled in it for about twenty minutes. After cooking, the water is drained and the liver is chilled. Once cooled, just cut into long strips.
To make the salad tender, peel the cucumbers. Once peeled, they are cut into thin strips and be sure to squeeze out a little to remove excess moisture and add to the already prepared product.
The onion is peeled and chopped into thin halves of rings.
The carrots are peeled and grated on a river with large holes in diameter.
Fry the onions and carrots in a frying pan with oil until they acquire a golden color. After that, they cool and put in a salad bowl.
The peas are tipped into a colander and kept in it until all the liquid is gone.
All products are mixed and seasoned with mayonnaise. If necessary, they are salted and sprinkled with pepper. The glutton salad with liver is ready.

Important! Particular attention should be paid to the design of the dish, because this determines how much it will attract attention and be in demand. The standard garnish is finely chopped greens or green onions. But if you move away from stereotypes, you can create a whole composition on a plate. Naturally, such a design will literally force you to pay attention to this particular salad.

“Obzhorka” salad with chicken liver and crab sticks

The salad is unusual, with crab sticks, pickled onions, with a specific taste - beautiful and appetizing.

Ingredients:

Chicken liver – 400 g
Crab sticks - 200 g
Bulb
Cheese - 150 g
Sugar - 1 tbsp. l.
Eggs - 4 pcs.
Vinegar - 2 tbsp. l.
Mayonnaise, salt, parsley
Water - 1 tbsp.

Preparation:

Pre-cook the liver and eggs, then grate them.
Chop the crab sticks.
Cut the onion into strips and marinate for 20 minutes. (Make marinade from water, vinegar and sugar).
Lay the salad in layers, coating with mayonnaise. You can lay out the layers in the following sequence: liver, onions, eggs, crab sticks and corn. The last layer is grated cheese and garnish with parsley.

Obzhorka salad with chicken liver

Fried mushrooms are, although not original, but a successful component of “Obzhorka.” They are combined with chicken, sausage, and pork. But with liver, this is an innovation that simply captivates true connoisseurs of good cuisine and experiments, since such an experiment can rightfully be called successful.

For the liver glutton salad you need:

300 gr. chicken liver;
3 eggs;
200 gr. champignons;
1 onion;
200 gr. ham;
50 gr. oils;
250 gr. mayonnaise;
50 gr. cheese;
20 gr. Sahara;
10 gr. salt;
5 gr. pepper;
1 tbsp. l. vinegar 9%;
30 gr. greenery

Prepare glutton chicken liver salad:

The chicken liver is washed and dried, then placed in a frying pan, poured in oil and fried for a five-minute period with regular stirring.
When ready, cut it into thin strips.
Eggs are boiled in water until hard-boiled, chilled and peeled. Then they grate it on a grater with large holes.
The mushrooms are washed and cut into the thinnest slices possible. They add a little salt and pepper, and place them in a frying pan with oil, in which they fry until they are browned.
Peel the onion and chop it into half rings as thin as possible.
Sugar is mixed with vinegar, water and salt, and the onions are poured with this liquid. It infuses for at least ten minutes.
I chop the ham according to the liver principle into thin strips.
The bottom of the salad bowl is treated with mayonnaise, and so are all the layers of the salad.
The liver is placed there first, and the eggs on top of it.
Onions and ham are placed on the eggs.
The composition is completed with grated cheese.
All that remains is to add the onion and decorate the dish with parsley leaves.
The “glutton” goes into the refrigerator for an hour.

Salad with liver and cheese layers

“Obzhorka” can be prepared not only from chicken liver, but also from any other liver. And if you add cheese to it, the dish will turn out doubly satisfying:

Boiled beef liver 300 gr
Medium carrots 2 pcs
Onions 2 pcs
Hard cheese 150 gr
Chicken egg 4 pcs
Apple cider vinegar A few drops
Salt, pepper, herbs To taste
Mayonnaise To taste

The approximate preparation time for the salad is 40-45 minutes. 100 grams of the dish will contain about 175 kcal.

Preparation

Separately, you need to boil the eggs and carrots (they do not need to be peeled first);
While the cooking process is underway, you can do the liver: it must be cut into thin strips and set aside;
Cool the carrots, peel them, divide them into two (or three) parts, then cut each part into thin strips;
Cool and peel the boiled eggs, separate the whites from the yolks, grate the whites on a coarse grater, and mash the yolks with a fork;
Also grate the cheese on a coarse grater;
Peel and cut the onion into quarters, place in a small bowl and drizzle with a little apple cider vinegar;
Finely chop the greens;
Take a wide flat dish and place chopped beef liver in the first layer;
Lubricate the liver with mayonnaise, place onion on top of it, a layer of carrots on top of the onion, cover all this again with a thin layer of mayonnaise;
Place another layer of grated cheese;
For cheese - grated egg white, cover everything with mayonnaise again;
Sprinkle the salad with chopped yolk, and the yolk with chopped herbs;
Let the salad stand in the refrigerator for a little time, after which it can be served.

“Obzhorka” salad with peas

An easy-to-prepare and incredibly satisfying salad consisting of liver and boiled vegetables with the addition of canned peas, you will delight with its delicate texture and harmonious combination of flavors. This dish will be a great lunch or dinner for the whole family.

Cooking time: 20 minutes Number of servings: 8

Ingredients:

boiled beef/pork liver (400 g);
canned peas (300-400 g);
boiled potatoes (large, 3 pcs.);
boiled carrots (medium, 2-3 pcs.);
boiled chicken egg (4 pcs.);
onions/green (2 pcs./1 bunch);
iceberg lettuce/lettuce/other leafy lettuce (for decoration, 100 g);
dill/parsley (for decoration, 1 bunch);
mayonnaise (200 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

Cut the liver into strips.
Peel the potatoes and grate them on a coarse grater.
We clean and grate the carrots.
We peel the eggs and grate them on a coarse grater.
Peel the onion and finely chop it.
Open the can of peas and place them in a colander.
Wash the lettuce leaves and dry them on a paper towel.
Wash the dill, dry it, and divide it into small branches.
In a deep bowl, mix liver, potatoes, carrots, peas, eggs and onions. Season the salad with mayonnaise, salt and pepper to taste.
Place the finished salad in the refrigerator for at least 30 minutes.
Before serving, decorate the dish with lettuce leaves and dill.

We invite you to watch a video recipe for preparing a similar salad:

How to boil pork liver for salad

Before boiling pork liver, it should be prepared in advance. We wash it, rub it with salt and leave it for 10 minutes (this will make it faster and easier to remove the film). We remove films and veins. To get rid of bitterness and an unpleasant specific taste, soak the liver for 2-3 hours in milk or cold water with the addition of a small amount of vinegar (it is recommended to change the water several times). Then we rinse and place in a saucepan with boiling salted water, add spices to your own taste (bay leaf, allspice and black peppercorns, etc.). Boil for 40-50 minutes depending on size.

Delicious Obzhorka salad with chicken and Korean carrots

All those who love spicy salads, there is also a great solution for you: combine the glutton with carrots in Korean. The taste is simply wonderful and magnificent, and in its composition, corn, you won’t believe it, gives such a cool imprint. Try it, you won't regret it. And when you surprise everyone, everyone will be delighted with such a great idea.

We will need:

chicken fillet – 350 g
Korean carrots – 200 g
hard cheese - 170 g
canned corn - 1 can
boiled eggs - 4 pcs.
mayonnaise to taste

Cooking method:

1. Boil chicken meat in salted water, then separate it into fibers and place in a glass bowl. Next add the corn, first drain the liquid that was in the jar.

Oh, yes, a layer of chicken fillet will need to be greased with mayonnaise, and only then pour in the corn. Next is another layer of mayonnaise.

2. After this, grate the hard cheese on a coarse grater and sprinkle it over the corn.

3. Place a layer of Korean carrots, again with mayonnaise. And then, as a decoration, grate boiled eggs on a coarse grater so that it looks very bright and expressive. Place this layered salad in the refrigerator to soak, but be careful not to eat it right away, because it is very tasty, you need to ensure that all layers are well soaked. Bon appetit! Cook with pleasure!