Chicken liver salad with corn. Delicious pork liver salad

The liver should be washed under water, remove the films from above and remove the ducts.

Now it must be boiled in a large amount of salted water. To do this, you must first bring the water to a boil and lower the liver into it. Cooking time depends on the size of the piece of liver. The larger it is, the longer you need to cook it at a low boil.

I cook a piece weighing about 800 grams for about 18-20 minutes. The readiness of the liver is determined by piercing it with a fork or knife. If pink fluid does not come out, then the liver is ready. It is not advisable to digest this product, as it then becomes tough. It is best to cool the liver in the same water. Then it will remain more juicy.

For salad, it can be cut into small cubes or sticks. But I like to just grind the liver on a large meat grinder grate. Then the salad will turn out tender.

Carrots should be peeled and grated on a coarse grater, and onions should be peeled and cut into half rings. I do this on a food processor vegetable cutter. It turns out nice and fast.

Tip: Carrots can be cleaned with a washcloth. There will be a minimum of waste, and nothing will scatter around.

Vegetables should be fried in a frying pan, in vegetable oil. Leave them with a little crunch.

In still hot vegetables, you can put the prepared liver and mix. It will absorb the aroma and taste of the oil.

Let the mixture cool and add the corn. Stir again.

If desired, you can add mayonnaise here, but the salad with corn turns out juicy, and even beef liver does not make it dry.

Liver salads on holiday tables have been a hit for decades. In this selection, they are for every taste, but the main thing that can be said about all such dishes comes down to one piece of advice - in order for the liver to be tender and appetizing, it must first be soaked in milk.

The secret of this liver salad is simple - a lot of dried fruits, plus - soy sauce for the meat product. Against the background of neutral rice, the taste of the appetizer as a whole captivates with harmonious originality.

Ingredients:

• 260 g chicken liver;
• soy sauce;
• 1 medium onion;
• 180 g canned corn;
• vegetable oil;
• 120 g prunes;
• 130 g dried apricots;
• 120 g dates;
• mayonnaise;
• 90 g dry rice;
• 1 medium fresh carrot;
• 10 boiled quail eggs.

Cooking:

• finely chop the onion, fry in oil until it becomes translucent;
• add the liver to the onion. When it is golden brown, salt everything, pepper, pour in a little soy sauce and a couple of tablespoons of water, cover and bring to readiness;
• pour dried apricots and prunes for 4 minutes with boiling water, then coarsely chop together with dates;
• boil carrots and cut into cubes;
• cut the eggs into halves;
• boil rice in salted water (should turn out crumbly);
• gather together corn, rice, liver, onions, eggs, dried fruits and carrots, dress the salad with mayonnaise and take it to the table.

Liver salad with corn and pork liver

This salad is tasty and simple, without unexpected impressions. But that's what makes it so good: classics such as apple, pickles and fried onions give it a special charm that will make the guests gathered at the table feel at home.

Ingredients:

• 160 g canned corn;
• 140 g canned green peas;
• 2 pickles;
• 1 large onion;
• 230 g pork liver;
• flour;
• vegetable oil;
• 1 bag of rye crackers;
• salt;
• ground pepper;
• 1 fresh sour apple;
• mayonnaise;
• 1 medium potato;
• 160 g sausage cheese.

Cooking:

• fry onion sliced ​​​​in half rings until golden brown;
• salt the liver, pepper, roll in flour and fry in oil after the onion. If desired, cut into small pieces or leave in large pieces;
• cut cucumbers into strips;
• boil potatoes in salted water and cut into cubes;
• cut the peeled apple into strips;
• grate the cheese that has previously hardened in the refrigerator and mix with mayonnaise;
• mix the liver, corn, onion, peas, apple, potatoes and cucumbers, add mayonnaise, sprinkle the salad with croutons and take it to the table.

Related video:

Salad with beef liver, corn and carrots

A salad prepared according to this recipe will become the “pearl” of any festive feast, because everything in it is unusual. Against the background of delicate egg “pancakes”, the liver melting in your mouth stands out brightly, and then everything is complemented by marshmallows, raisins and oranges.

But the main thing is fried cheese, thanks to which soon there will be no trace of the salad.

Ingredients:

• 220 g beef liver;
• vegetable oil;
• 5 fresh eggs;
• Wheat flour;
• cinnamon;
• ground black pepper;
• 140 g canned corn;
• sour cream;
• sugar;
• natural yogurt;
• salt;
• 90 g yellow raisins;
• 1 medium fresh carrot;
• 1 fresh orange;
• 2-3 vanilla marshmallows;
• 230 g of suluguni cheese;
• breadcrumbs.

Cooking:

• salt the liver, cut into large pieces, pepper, roll in flour and fry in oil until tender. Cool slightly, cut into cubes;
• Crack 4 eggs, add 1 tbsp. l. flour, salt and sugar, cinnamon and bake some egg "pancakes". Roll them up and cut into "noodles";
• peel the orange, disassemble it into slices, remove the seeds and white films. Cut each slice into 3-4 pieces;
• boil carrots in salted water and cut into cubes;
• marshmallow cut into medium pieces;
• pour boiling water over raisins for 3 minutes;
• combine sour cream and natural yogurt in proportions 1:1;
• mix corn, carrots, liver, orange, marshmallows, egg "pancakes" and raisins, add sauce, put the salad in a slide;
• cut the cheese into cubes, dip in a beaten egg, roll in breadcrumbs and quickly fry in butter;
• put the hot cheese on the salad and immediately take the dish to the table.

The ability to cook delicious and beautiful food is one of the most ancient areas of human activity. But the dish should be not only tasty, but also useful. After all, human health is also important.

Pork liver salad is the perfect solution for any housewife. There are a lot of variations of this salad, because the liver itself is very tasty, and if you add a few vegetables or, for example, mushrooms to it, you get an unusually healthy and tasty dish.

How useful is the liver for our body? To begin with, I want to say that in 100 grams of pork liver there are only 130 kcal, this is an ideal dietary product. Moreover, it is a storehouse of amino acids, vitamins A, E, K and group B, cobalt, molybdenum, copper. The liver must be used for anemia, atherosclerosis, as well as for pregnant women.

To make the salad tasty, it is very important to properly prepare the liver. Fresh liver has a pleasant sweet smell and a smooth surface. The color should be brownish. To begin with, remove the entire film and veins with vessels from the liver. Rinse it well and fill it with cold water for two hours. And it is best to soak it in milk. This is necessary so that the liver is not bitter. There are three main ways to prepare a liver for a salad - it is either boiled, or stewed, or fried. It all depends on the type of salad. We will look at different options.

If you fry the liver, then in no case should it be salted at the beginning of cooking. Otherwise, the liver will be hard as rubber. You need to salt it at the very end of cooking. Then it will be juicy and soft.

How to cook pork liver salad - 15 varieties

Everything ingenious is simple! The taste is simply amazing, and cooking couldn't be easier!

Ingredients:

• pork or beef liver 300 grams
• carrots 2-3 pcs.
• onion 2 pcs.
• salt, pepper, vegetable oil
• mayonnaise.

Cooking:

We cut the onion into half rings, three carrots on a grater, fry everything in vegetable oil.

Boil the liver, cool and cut into strips. We mix everything, season with mayonnaise, salt and pepper.

This type of salad will be a great addition to your festive New Year's Eve dinner.

Ingredients:

• pork liver 200 grams.
• champignons 150 grams
• eggs 3 pcs.
• onion 1 pc.
• hard cheese 300 grams
• mayonnaise
• salt pepper.

Cooking:

Onion cut into half rings and fry until golden brown.

Onions are best fried in butter. This will give the salad a nice creamy taste.

Cut the mushrooms into small pieces and add to the onion, mix everything and continue to fry until tender. At the end of cooking, salt and pepper the onion with mushrooms to taste.

Boil the liver and cut into thin strips.

Hard boil eggs, peel and chop. Cheese grate on a large grater.

We mix everything in a salad bowl and season with mayonnaise. Decorate the salad with grated cheese.

A real man's salad!

Ingredients:

• boiled pork liver 200 grams
• onion 200 grams
• vegetable oil
• olive mayonnaise, salt and pepper to taste.

Cooking:

Cut the liver into medium strips. Cut the onion into half rings. Fry the onion in vegetable oil until golden brown. Add salt, pepper to taste, and mayonnaise. Mix everything. You can decorate the salad as you wish.

To make the liver soft and tender when frying or boiling, you need to add a little sugar, about one teaspoon per kilogram of liver. Sugar can also be replaced with honey.

Ingredients:

• pork liver 300 grams
• pickled cucumbers 2 pcs.
• canned green peas 200 grams
• eggs 3 pcs.
• carrots 2 pcs.
• green onions, pepper to taste.

Cooking:

Rinse the liver and boil in salted water. Then finely chop the boiled liver.

Pickled cucumbers to clean from the skin and cut into small pieces.

Boil carrots and finely chop.

Hard boil the eggs and grate them on a large grater. Lettuce is collected in layers. Each layer is smeared with mayonnaise. The first layer is cucumbers, then chopped liver, then carrots, peas, eggs and on top the salad is decorated with green onions.

This salad is perfect for a festive table, as well as for an ordinary family dinner.

Ingredients:

• pork liver 250 grams
• marinated champignons 200 grams
• 1 pickle
• potatoes 1 pc.
• mayonnaise
• salt, pepper to taste, herbs for decoration.

Cooking:

Boil the liver in salted water. Cool and cut into small strips.

To add a spicy touch to the salad, add a couple of bay leaves to boiling water while boiling the liver.

Boil potatoes in their skins, peel and cut into small cubes.

Cucumber and champignons cut into small pieces.

Mix all the ingredients, season with mayonnaise and garnish with herbs to taste.

You can decorate this salad as you like, either put the salad on tartlets or decorate with a cucumber and an egg. It won't change its taste.

Ingredients:

• mushrooms, fresh or canned
• fresh cucumber
• beef or pork liver
• any hard cheese
• garlic or chili or mustard
• salt, mayonnaise

Cooking:

Mushrooms (fresh or canned) cut into small pieces and fry until tender.

Fresh cucumber cut into small strips.

Pre-cooked and cooled liver (beef or pork) is also cut into thin strips.

Marble cheese (you can use any hard cheese) rubbed on a coarse grater.

We mix the ingredients, salt a little, season with mayonnaise. You can add to taste - garlic or chili, or mustard, then it will be sharper.

This salad is very easy to prepare. And despite the simplest ingredients, it will be able to pleasantly surprise your guests.

Ingredients (for one serving of salad):

• boiled pork liver 50 grams
• hard cheese 50 grams
• pickle
• boiled egg
• mayonnaise to taste

Cooking:

Liver and cucumber cut into strips. Cheese grate on a coarse grater. Cut the eggs into quarters. Fill with mayonnaise.

Ingredients:

• pork liver 1 kg.
• 2 onions
• carrots 300 grams
• 2 cloves of garlic.

Cooking:

Rinse the liver and twist together with 1 onion in a meat grinder. Salt, pepper. In a frying pan in vegetable oil, fry cutlets with a diameter of about 10 cm from the resulting minced meat.

Grate the carrots on a coarse grater, finely chop the onion and fry everything in vegetable oil. Mix mayonnaise with chopped garlic. Collect small cakes from cutlets lubricating them with mayonnaise.

Lovers of something spicy and spicy will really like this type of salad.

Ingredients:

• pork liver 350 grams
• carrot 1 pc.
• onion 1 pc.
• eggs 2 pcs.
• chopped walnut
• salt, pepper, garlic
• vegetable oil

Cooking:

Rinse the liver, cut into strips, salt, pepper and simmer in a frying pan under the lid. Then remove the lid and lightly fry.

Beat 2 eggs with a whisk and make an omelet. Roll the omelet into a tube and cut into thin strips.

Chop the onion, grate the carrot. Fry onions and carrots in vegetable oil.

In a separate bowl, mix the liver, onion with carrots, scrambled eggs, chopped nuts, chopped garlic to taste.

Ingredients:

• pork liver 300 grams
• 1 bulb
• three tomatoes
• two cloves of garlic
• mayonnaise
• lettuce

Cooking:

Rinse the liver, cut into small pieces and fry in vegetable oil with chopped onion until tender.

Cut the tomatoes into small pieces.

Mix mayonnaise with chopped garlic. Mix fried liver with garlic mayonnaise, lay the salad in a slide and sprinkle tomato slices on top. Garnish the salad with lettuce leaves on the sides of your choice.

To spice up the salad, you can sprinkle grated parmesan cheese on top.

This salad is prepared quite quickly. Men love it very much because it is very satisfying, tasty and healthy.

Ingredients:

• liver 0.5 kg
• beans 0.5 kg
• 2 heads of onion
• 2 carrots
• herbs, mayonnaise, salt
• vegetable oil for frying

Cooking:

Pour beans with water and put on fire, cook until tender. It is not necessary to salt the beans so that they do not boil soft.

To make the beans soft and boil quickly, you should soak them in water for several hours in advance.

We rub the carrots on a large grater. Onion cut into half rings. Fry onions and carrots in vegetable oil.

Cut the liver into strips.

Fry chopped liver in vegetable oil for 15-20 minutes. At the end of frying, salt the liver and, if desired, put spices in it.

Mix everything, season with mayonnaise.

The whole secret of preparing this fat lies in the special cooking of the liver. The liver should be boiled until cooked, adding 5 peas of allspice, 3 bay leaves and 10 peas of black pepper and salt to taste.

Ingredients:

• pork liver 500 grams
• hard cheese 200 grams
• eggs 4 pcs.
• pickled cucumber for garnish
• mayonnaise

Cooking:

Boil the liver according to the above method. Grate the liver, hard-boiled eggs and hard cheese on a coarse grater.

Lay the salad in layers in salad bowls - grated eggs, mayonnaise, grated cheese, mayonnaise, grated liver, mayonnaise. Then the layers are repeated. Top with chopped pickled cucumbers of your choice.

To make the salad even tastier, use homemade mayonnaise for dressing.

This classic recipe is very easy to make. The salad is very filling and tasty.

Ingredients:

• 0.7 kg liver
• 300 g boiled rice
• 300 g cheese
• 2 onions
• mayonnaise
• greens as desired
• vegetable oil

Cooking:

Cut the liver into small cubes, chop the onion. Fry the liver in vegetable oil until half cooked. Salt, pepper, add onion, mix, cover, simmer for 5-7 minutes over low heat.

While the liver is stewing, grate the cheese on a fine grater.

Put the cooked liver into a salad bowl

(this is the first layer), grease with mayonnaise. Put rice, press it with a spoon, grease with mayonnaise on top (this is the second layer). Sprinkle with grated cheese.

If desired, make a grid of mayonnaise and decorate with herbs.

This salad will not leave anyone hungry and indifferent!

Ingredients:

• potatoes 4 pcs.
• boiled pork liver 20 grams
• eggs 3 pcs.
• 1 bulb
• 1 carrot
• pepper, salt to taste
• mayonnaise

Cooking:

Boil potatoes in their skins and grate it on a coarse grater.

Hard boil eggs and chop finely.

Grate the boiled pork liver on a coarse grater. Finely chop the onion. Grate carrots and fry together with onions in vegetable oil.

Assemble lettuce in layers. The first layer is grated potatoes, mayonnaise. The second layer is crushed eggs, mayonnaise. The third layer is grated liver, mayonnaise. And the last layer is fried onions with carrots.

Ingredients:

• pork liver 1 kg
• mayonnaise
• 2 garlic cloves
• greenery
• 2 onions
• 2 tbsp flour
• salt, pepper to taste

Cooking:

Rinse the pork liver and twist through a meat grinder along with onions. Salt, pepper to taste. In the minced liver, add 2 tbsp. l. flour. In a frying pan with a diameter of 25 cm, fry pancakes from minced meat. Fry each pancake on each side for no more than 5 minutes so that the liver does not become hard. You should get 5-6 liver pancakes.

Mix mayonnaise with chopped garlic and herbs. Assemble the liver cake, brushing each pancake with garlic mayonnaise. Sprinkle with herbs on top.

Fried liver salad with corn and Korean carrots has several advantages at once. It is prepared quickly, in just 15-20 minutes, it turns out tasty, bright and healthy. The salad recipe contains affordable, inexpensive ingredients, and is quick and easy to prepare. Instead of chicken liver, you can also use beef, turkey, but it should be properly prepared before use. When choosing a liver, pay attention to its color - it should be pink, uniform, the surface of the liver cannot be stained. A quality product has a natural smell. For dishes in which the liver will need to be finely chopped, it can be advised to purchase a frozen product or slightly freeze it before cooking.

Ingredients:

• liver - 0.5 kg;
• carrot in Korean - 200 grams;
• two eggs;
• oil, 30 ml vegetable + 30 g butter;
• a can of corn;
• mayonnaise - 2 tbsp. spoons.

How to make fried liver salad with corn:

To cut the liver for salad into thin strips, you do not need to wait until it has completely thawed. When a piece of liver moves away from freezing a little, you need to wash it, cut off fat, veins. Cut the liver into thin strips. Heat vegetable oil with butter - this mixture is ideal for frying such a delicate product as liver. Fry the liver over medium heat until a crust forms.

2. Break the eggs into a bowl and beat thoroughly. Fry them into an omelet in a little oil. Place pancake on paper towel to drain excess fat. Cut the omelette into strips, cool.

Important! It is not necessary to add salt to the liver or to the omelet, since Korean carrots and mayonnaise contain a sufficient amount of salt.

3. Open a can of canned corn, drain the liquid, put the grains on a sieve. Combine the liver with Korean carrots, corn, scrambled eggs. Taste the salad and, if necessary, season with salt, pepper, season with mayonnaise.

Mix all products. Salad ready. Serve the dish on a white or transparent plate, garnishing with dill or parsley to taste.

fry the liver always on medium, not low heat, so it retains all the juices, and an appetizing, golden crust forms on the surface;

the liver is cooked very quickly - you should not fry or stew it for a long time - the product will become tough and lose all useful substances and vitamins;

to prepare various salads, they often buy ready-made, store-bought Korean-style carrots - this is convenient and fast. But the appetizer can be prepared on your own - you need to rub the vegetable on a special grater, season with hot oil with spices and vinegar and a delicious homemade appetizer is ready! The site has a recipe for cooking - it's really easy!

if you want the omelet in the salad to be slightly crunchy, then you can add a little starch to the beaten eggs, beat and bake a delicious, crispy omelet.

Bon appetit!!!

Sincerely, Natalia Salmina.