Liver and vegetables are perfectly combined in this recipe, and the dressing, made with mustard and light mayonnaise, is distinguished by its exquisite taste. The salad will perfectly complement your holiday or daily menu.
It is necessary
- –Beef liver (120 g);
- –Fresh carrots (40 g);
- –Red onions (10 g);
- - pickled cucumber (80 g);
- –Soy sauce (20 ml);
- –Canned green peas (30 g);
- –Salt to taste;
- - vegetable oil (25 g);
- –Light mayonnaise (15 g);
- –Granular mustard (5 g);
- - cream (10 ml).
Instructions
Step 1
Take the liver, rinse, remove excess films, cut into longitudinal strips. Pour the cream into a deep bowl and add the liver. Leave the liver in the cream for a while to infuse.
Step 2
Rinse the carrots thoroughly, remove the top peel. Grate the carrots with the Korean Carrot Grater. Heat a small amount of vegetable oil in a skillet and fry the carrots in a skillet until soft. Place the carrots in a separate bowl.
Step 3
Peel the onion, chop thinly and also fry in vegetable oil. Transfer the onions to the carrots, stir a little. Chop the pickled cucumbers in the form of cubes, transfer to a mixture of carrots and onions.
Step 4
Place the liver that was in the cream in a saucepan and wait for the cream to drain. Next, cut the liver into pieces, transfer to a frying pan and fry. After 3 minutes, add the soy sauce to the skillet and wait for the sauce to evaporate completely.
Step 5
Cut the cooled liver into longitudinal pieces and add to the salad. Place the green peas in a bowl as well. Stir the salad gently. Make a dressing by mixing light mayonnaise, mustard, and salt. Add the sauce to the salad and stir again.
