Chicken liver salad with tomatoes, bell peppers, olives and eggs

Salad 264 Last Update: May 08, 2022 Created: May 08, 2022 0 0 0
Chicken liver salad with tomatoes, bell peppers, olives and eggs
  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Chicken liver with vegetables is an excellent combination of ingredients for making a delicious and hearty salad that can be prepared not only for lunch, but also for dinner. The recipe uses boiled liver, which goes well with fresh vegetables.

Ingredients

Directions

  1. Prepare all ingredients. Use fresh chicken liver. Mayonnaise is best to take home, but you can also store. Sprinkling with sesame seeds is optional.
  2. Wash and dry bell peppers and tomatoes.
  3. Boil water in a saucepan and bring to a boil.
  4. Rinse the liver well. Trim off excess fat. Cut the liver into several pieces. Drop into boiling salted water. Stir and let boil. Cook over moderate heat for 10 minutes from the moment of boiling.
  5. Drain the cooked liver in a colander and cool to room temperature.
  6. Cut the liver into small cubes and place in a bowl.
  7. Wash the eggs with warm water before boiling. Plunge into cold salted water and bring to a boil. Boil 10 minutes. Cool the eggs in cold water. Clean and cut into cubes. Add to liver.
  8. Peel the Bulgarian pepper from seeds and partitions. Cut into cubes. Add pepper to the rest of the ingredients.
  9. Cut the tomatoes in half and remove the pulp with seeds. Cut the tomatoes into cubes. Add to bowl.
  10. Cut the olives in half lengthwise. Add to bowl with the rest of the ingredients.
  11. Season to taste with salt and ground black pepper. Dress the salad with mayonnaise. Stir. Send to the refrigerator for 20-30 minutes.
  12. Transfer the salad to a salad bowl and sprinkle with sesame seeds before serving. If desired, sesame seeds can be browned in a dry frying pan for several minutes.
  13. Chicken liver salad with tomatoes, bell peppers, olives and eggs, ready. The salad is quite hearty. It can be served as an independent dish. Bon appetit!

Chicken liver salad with tomatoes, bell peppers, olives and eggs



  • Serves: 3 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Chicken liver with vegetables is an excellent combination of ingredients for making a delicious and hearty salad that can be prepared not only for lunch, but also for dinner. The recipe uses boiled liver, which goes well with fresh vegetables.

Ingredients

Directions

  1. Prepare all ingredients. Use fresh chicken liver. Mayonnaise is best to take home, but you can also store. Sprinkling with sesame seeds is optional.
  2. Wash and dry bell peppers and tomatoes.
  3. Boil water in a saucepan and bring to a boil.
  4. Rinse the liver well. Trim off excess fat. Cut the liver into several pieces. Drop into boiling salted water. Stir and let boil. Cook over moderate heat for 10 minutes from the moment of boiling.
  5. Drain the cooked liver in a colander and cool to room temperature.
  6. Cut the liver into small cubes and place in a bowl.
  7. Wash the eggs with warm water before boiling. Plunge into cold salted water and bring to a boil. Boil 10 minutes. Cool the eggs in cold water. Clean and cut into cubes. Add to liver.
  8. Peel the Bulgarian pepper from seeds and partitions. Cut into cubes. Add pepper to the rest of the ingredients.
  9. Cut the tomatoes in half and remove the pulp with seeds. Cut the tomatoes into cubes. Add to bowl.
  10. Cut the olives in half lengthwise. Add to bowl with the rest of the ingredients.
  11. Season to taste with salt and ground black pepper. Dress the salad with mayonnaise. Stir. Send to the refrigerator for 20-30 minutes.
  12. Transfer the salad to a salad bowl and sprinkle with sesame seeds before serving. If desired, sesame seeds can be browned in a dry frying pan for several minutes.
  13. Chicken liver salad with tomatoes, bell peppers, olives and eggs, ready. The salad is quite hearty. It can be served as an independent dish. Bon appetit!

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