Liver Salad With Carrots, Onions And Beans - A Recipe With A Photo Step By Step

Chicken liver salad with carrots and beans is a great dish for a hearty lunch or dinner. Try it!

Ingredients

Chicken liver - 150 g

Milk - 50 ml

Flour - 1 tbsp.

Beans - 0.5 cups

Carrots - 100 g

Bow - 1 head

Butter - 50 g

Spices for carrots (here cinnamon) - 1 pinch

Cognac - 1-2 tsp optional

Mayonnaise - for dressing as desired

Salt to taste

• 185 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

I want to share a recipe for one of the very delicious liver salad options. The ingredients of the salad are simple and unpretentious, but prepared in such a way that they make the salad taste pleasant and savory.

I use chicken liver for salad, but can be liver of both beef and pork. If there is no time and opportunity to cook a liver pancake, then you can simply fry and stew the pieces of liver. Use boiled or canned beans, they look more contrasting - white, although any color and variety is suitable. Onions are also any: yellow, white, red …

Prepare the ingredients:

Rinse the chicken liver, remove excess from it, I'm talking about fat and veins.

Place the pieces of liver, milk and flour in a blender glass and beat until smooth, lightly salt.

Fry a liver pancake from this mass

in a greased skillet on both sides over medium heat, so as not to get tough.

Cut the carrots into slices or slices, lightly salt, sprinkle with spices. Spices are especially appropriate here, for example, cinnamon. Simmer the carrots in butter over medium heat, sprinkle with brandy if desired …

After the carrots, lightly fry in this pan, i.e. soften, chopped onions.

Cut the liver pancake into strips or cubes.

Season with a little mayonnaise if desired.

Add carrots, beans

and soft, lightly fried onions.

Toss and the liver salad with carrots and beans is ready.

Enjoy your meal!