Salad "Delicious tenderness"

Salad 15 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Salad
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
Print

I will recommend you a chic puff salad with chicken liver, boiled vegetables and cheese for the festive table. Delicate, tasty and beautiful.

Ingredients

Directions

  1. Wash potatoes and carrots, pour water in a saucepan, bring to a boil. Simmer over low heat until soft, 20-25 minutes. Then drain the water, cool the vegetables.
  2. Boil eggs hard boiled (8-10 minutes) and cool in cold water.
  3. Peel the onion and chop finely.
  4. Heat up the pan, pour vegetable oil (1 tbsp. Spoon). Put the onion into the hot oil and fry, stirring, for a few minutes over medium heat until golden brown.
  5. Wash the chicken liver, cut into 3-4 parts. Fry the liver pieces separately in a preheated pan with oil, over medium heat, stirring occasionally, for 2-3 minutes.
  6. Connect the liver with onions, salt and pepper. Add sour cream and simmer for another 3-4 minutes.
  7. Cool the cooked chicken liver and chop finely.
  8. Peel the eggs, separate and set aside 2 yolks. Grate the remaining whites and whole eggs.
  9. Peel the carrots, grate on a coarse grater.
  10. Peel potatoes, grate on a coarse grater.
  11. Cheese grate on a medium grater.
  12. Collect salad. Lay in layers on a flat dish.
  13. 1 layer - potatoes, a little salt, mayonnaise.
  14. 2 layer - eggs, mayonnaise.
  15. 3 layer - chicken liver.
  16. 4 layer - cheese, mayonnaise.
  17. 5 layer - carrots, a little salt, mayonnaise.
  18. 6 layer - yolks, grated on a fine grater.
  19. Put the salad in the refrigerator for 2 hours to infuse. Then decorate as desired and serve.
  20. Bon appetit!

Salad "Delicious tenderness"



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

I will recommend you a chic puff salad with chicken liver, boiled vegetables and cheese for the festive table. Delicate, tasty and beautiful.

Ingredients

Directions

  1. Wash potatoes and carrots, pour water in a saucepan, bring to a boil. Simmer over low heat until soft, 20-25 minutes. Then drain the water, cool the vegetables.
  2. Boil eggs hard boiled (8-10 minutes) and cool in cold water.
  3. Peel the onion and chop finely.
  4. Heat up the pan, pour vegetable oil (1 tbsp. Spoon). Put the onion into the hot oil and fry, stirring, for a few minutes over medium heat until golden brown.
  5. Wash the chicken liver, cut into 3-4 parts. Fry the liver pieces separately in a preheated pan with oil, over medium heat, stirring occasionally, for 2-3 minutes.
  6. Connect the liver with onions, salt and pepper. Add sour cream and simmer for another 3-4 minutes.
  7. Cool the cooked chicken liver and chop finely.
  8. Peel the eggs, separate and set aside 2 yolks. Grate the remaining whites and whole eggs.
  9. Peel the carrots, grate on a coarse grater.
  10. Peel potatoes, grate on a coarse grater.
  11. Cheese grate on a medium grater.
  12. Collect salad. Lay in layers on a flat dish.
  13. 1 layer - potatoes, a little salt, mayonnaise.
  14. 2 layer - eggs, mayonnaise.
  15. 3 layer - chicken liver.
  16. 4 layer - cheese, mayonnaise.
  17. 5 layer - carrots, a little salt, mayonnaise.
  18. 6 layer - yolks, grated on a fine grater.
  19. Put the salad in the refrigerator for 2 hours to infuse. Then decorate as desired and serve.
  20. Bon appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.