A hearty salad of liver and vegetables will not leave anyone indifferent. Cucumbers here make the salad lighter, add a certain touch of freshness to it. For this simple dish, use only fresh ingredients and make adjustments and additions if necessary.
It is necessary
- For the sauce:
- - salt - 0.5 tsp;
- - green onions - 3 shoots;
- - olive oil - 6 tablespoons;
- - wine vinegar - 2 tablespoons;
- - boiled yolks - 2 pcs.
- For the salad:
- - boiled proteins - 2 pcs;
- - fresh cucumbers - 2 pcs;
- - bulbs - 3 pcs;
- - carrots - 3 pcs;
- - beef liver - 300 g.
Instructions
Step 1
Peel the liver from the films and boil in salted water until tender. Cool and cut into thin strips.
Step 2
Cut the onion into thin half rings, chop the carrots into strips. Fry the onions and carrots in turn. You can add a little salt to the carrots - this is optional.
Step 3
After roasting, put the carrots and onions on separate plates covered with napkins. This way you get rid of excess oil.
Step 4
Separate the whites from the yolks from the boiled eggs. Cut the proteins into strips.
Step 5
To make the sauce, put salt, oil, vinegar, yolks in a blender. Whisk everything until smooth. Chop the green onions, add them to the sauce and beat a little more.
Step 6
Put the liver in a salad bowl, then the protein, pour half of the cooked sauce.
Step 7
Arrange the onion layer, the carrot layer and pour over the second part of the sauce. Leave in this form for an hour, soak. Cut the cucumbers into strips before serving, put on top.
