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

A simple and delicious salad of chicken liver, carrots, onions and canned green peas is obtained according to this recipe! Cooking?

Ingredients

Chicken liver - 500 g

Carrots - 150 g

Onions - 150 g

Canned green peas - 150 g

Vegetable oil - 2 tablespoons

Mayonnaise - 2 tablespoons

Salt and pepper to taste

• 130 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

The liver, carrot and onion salad is one of my favorites! Easy to prepare, and the combination of products is simply amazing: tender liver, sweet carrots with onions and juicy peas harmonize very well in taste, and spices and mayonnaise add satiety and spice to the salad.

Let's prepare all the products for the liver, carrot and onion salad. I'm going to make chicken liver salad.

IMPORTANT: some people prefer to boil chicken liver for this salad, I always fry the liver, then it turns out juicier and more tender. You do not need to cut the liver, just remove the films and connecting threads.

Heat 1 tablespoon in a frying pan. vegetable oil and fry the liver over high heat for 7-8 minutes, stirring occasionally. You don't need to salt the liver!

IMPORTANT: if you have never fried chicken liver before, then during cooking, cut one piece of liver and see what color the meat is inside - it should be slightly pink, closer to gray, and the consistency of the liver should be soft, not hard.

Remove the pan with the liver from the heat and let the liver cool down. After that, we cut it into smaller pieces.

IMPORTANT: do not pour the oil out of the pan, we will fry the vegetables in it later.

Drain the liquid from the canned peas, add the peas to the bowl to the liver.

Cut the onion into small cubes, grate the carrots on a medium grater. In the pan in which we fried the liver, add the remaining spoonful of vegetable oil and fry the onions and carrots until soft over medium heat for 7-8 minutes.

Transfer the fried vegetables to a bowl with the rest of the ingredients.

Add mayonnaise to the salad as a dressing, salt and pepper the salad to taste. Mix the salad well and send it to the refrigerator for 20 minutes to cool completely and brew.

Put the finished salad with liver, carrots and onions into a salad bowl and serve.

Enjoy your meal!

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