Liver salads

You don't need to invent anything unusual to make salads with the liver. Any liver - chicken, veal, pork, goose, or cod - goes well with many of the ingredients we usually use in salads. Also pay attention to the form of serving and slicing: straws, cubes, large pieces - every time something new comes out. We recommend a simple recipe for liver salad under a fur coat, and you will decorate it and it will be a real holiday dish!

Ingredients

• 350 g of liver
• 2 onions
• 3 eggs
• 4 pickled cucumbers
• 4 carrots
• 100 g of mayonnaise
• Oil - for frying

Directions

1. Boil veal liver in salted water, cool, and rub on a large grater.
2. Boil carrots, peel, and also grate.
3. Boil eggs, clean, and rub the whites on a grater. The yolks are left for decoration.
4. Cut the onion into cubes and fry in oil.
5. Cucumbers cut into cubes.
6. Spread the ingredients in layers: liver, carrots, proteins, cucumbers, onions. Then repeat again, lubricating each layer with mayonnaise.
7. Rub the yolk on a fine grater and decorate our liver salad.