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Salad with beef liver, carrots and onions

Beef Liver Salad with Carrots and Onions

Budget-friendly, simple, tasty, and hearty — great for lunch or dinner! Beef liver and carrots are a classic, well-balanced pairing. To mix things up, you can add pickled or sautéed mushrooms, or serve it with croutons and fresh herbs. Get creative and see what you like!

Snezhana

Recipe author

Salad with beef liver, carrots and onions

Composition / ingredients

Servings:

Beef liver

300

Onion

Carrot

Mayonnaise

Basil

Croutons (from white bread)

Vegetable oil

Milk

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 8 g

Fats 37 % 10 g

Carbohydrates 33 % 9 g

159 kcal

GI: 56 / 0 / 44

Cooking method

Cooking time: 50 min

Step 1:

How do you make liver-and-carrot salad? Gather your ingredients. If you're using frozen liver, thaw it first. If it's fresh, just rinse it well under running water. Cover the liver with milk and let it soak for half an hour — this mellows any bitterness and keeps it tender.
Step 2:

Meanwhile, prep the vegetables. Peel and finely chop the onion. Peel the carrot and grate it on the large holes of a box grater.
Step 3:

Pat the milk-soaked liver dry with a paper towel and cut it into thin strips.
Step 4:

Add the onion to a skillet with the vegetable oil and cook until translucent. Stir in the grated carrot and cook, stirring, until the carrot is soft.
Step 5:

Add the liver to the skillet with the sautéed vegetables. There's no need for more oil — the salad will be dressed with mayonnaise, so you don't want it greasy, and the liver soaked up plenty of moisture in the milk so it won't scorch. Cook the liver and vegetables together over medium heat. Stir everything, cover the pan, and let the liver simmer for about 15 minutes, stirring now and then.
Step 6:

Remove the lid, and if any liquid remains, let it cook off. Let the liver and vegetables cool a bit. Dress the salad with mayonnaise and toss. Transfer it to a serving bowl — individual bowls are especially nice here. Garnish with basil sprigs; you can also chop a few leaves and stir them right into the salad for a wonderful aroma and flavor.
Step 7:

Serve the salad with white-bread croutons. It's best enjoyed warm. It'll earn a spot on a holiday table just as easily as it makes a wholesome, tasty, light dinner for the whole family! Enjoy!

Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that start to burn quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you're using a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Homemade mayonnaise is worth making — it's tastier and better for you. See here for some good homemade mayo recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with the mayo in any ratio you like — a good way to lighten it up.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste! And if you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for one).