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Salad with Beef Liver and Pickles

A light offal salad with a punchy flavor! This liver-and-pickle salad turns out pleasantly zesty and a little spicy. Thanks to the liver, it's genuinely good for you, and a tasty mayo-based dressing rounds out the flavor beautifully.

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Salad with beef liver and pickles
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 8 g
Fats 55 % 16 g
Carbohydrates 17 % 5 g
196 kcal
GI: 80 / 0 / 20
  • This salad is really not hard to make. Here's how it goes...
    1. Rinse the beef liver well under cold running water and blot it dry with paper towels. Peel off the membrane and cut out the bile ducts — skip this and the dish can end up bitter. Cut the liver into small pieces. Pour refined vegetable oil into a skillet and heat it over medium. Add the liver and cook until done, 3–4 minutes depending on how thick the pieces are. Season with salt and ground black pepper to taste. As soon as the liver is done, take the skillet off the heat and transfer the liver to a clean plate to cool. 2. Rinse the iceberg lettuce and dry it in a salad spinner or on a paper towel, then tear it into bite-size pieces by hand. 3. Peel the onion, rinse it, and chop it finely. 4. Drain the pickles and cut them into decorative rounds. 5. Combine all the prepped ingredients in a salad bowl. 6. Grate the Cheddar on the coarse side of a grater or cut it into thin strips, then add it to the bowl too. 7. With everything sliced, make the dressing: stir together the mayonnaise and mustard, then add the white wine vinegar, a little sugar, and some smoked ground paprika — these give the dressing a piquant, slightly spicy edge. Chop the pickles as finely as you can and stir them in, along with the finely chopped onion. Mix all the dressing ingredients together well. 8. Pour the dressing over the salad. If you're serving right away, toss everything together; otherwise, refrigerate the salad with the dressing on top without tossing. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Mustard canteen - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Paprika - 289  kcal/100g
  • White wine vinegar - 14  kcal/100g
  • Cheddar cheese - 392  kcal/100g
  • Beef liver - 130  kcal/100g
  • Iceberg Lettuce - 14  kcal/100g

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