Beef liver is very healthy and has a peculiar rich taste. Usually it is cooked for the second, but cold dishes can be made from the liver. Try some simple salad recipes with mushrooms, vegetables and various sauces. Liver for salads can be boiled or fried for different flavor combinations.
Beef liver salad with dried mushrooms
Any dried mushroom will do for this quick salad. Their taste is successfully set off by pickles and dill.
You will need:
- 200 g of beef liver;
- 2 pickles;
- 400 g of dried mushrooms;
- 2 onions;
- 3 hard-boiled eggs;
- 2 bay leaves;
- a few peas of allspice;
- 150 g sour cream;
- vegetable oil for frying;
- dill greens;
- freshly ground black pepper;
- salt.
Pickled cucumbers can be used instead of pickles. The salad will acquire new flavor nuances.
Rinse the dried mushrooms, soak in cold water for 10 minutes, and then cook until soft. Wash the beef liver, remove the films. Boil the water, adding a few allspice peas, salt and bay leaf. Put the prepared liver in boiling water and cook for about 40 minutes. Cool mushrooms and liver, chop them into strips.
Cut the onion into thin half rings and fry in a little vegetable oil until golden brown. Cut the pickled cucumbers into strips and the eggs into cubes. Place them in a bowl. Add mushrooms, liver, chopped dill, and onions. Season the salad with salt and pepper, then season it with sour cream and stir. The salad can be served in bowls, garnishing each portion with dill.
Simple beef liver salad with mushrooms and vegetables
Liver for salad can not only be boiled, but also fried, the taste will be richer. Fortify it by dressing the salad with a light homemade mustard and lemon juice.
You will need:
- 200 g of beef liver;
- 100 g of boiled honey mushrooms;
- 1 onion;
- 1 carrot;
- ghee for frying;
- 100 g of natural yoghurt without additives;
- 1 teaspoon of Dijon mustard;
- 1 teaspoon lemon juice;
- a bunch of iceberg lettuce;
- salt;
- freshly ground black pepper.
If you don't like iceberg lettuce, replace it with oaky or arugula.
Rinse the liver, peel off films, cut into strips and quickly fry in ghee. Peel and grate the carrots, chop the onion into thin half rings. Fry onions and carrots, refrigerate. Coarsely chop the boiled mushrooms. In a large bowl, combine carrots, onions and mushrooms and add salt.
Put a few lettuce leaves on a dish, and on top of them put a mixture of vegetables and mushrooms. Place the fried liver slices on top. In a separate bowl, combine yogurt with mustard, salt, pepper and lemon juice. Pour the sauce over the salad and serve with the white bread toast.
