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Fast and tasty
Pork liver salad

Pork liver salad

Quick, simple, made from everyday ingredients, and good for you! This pork liver salad takes just three ingredients, yet it comes out juicy, tasty, and a little out of the ordinary. The recipe works for both an everyday meal and a festive table.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork liver

400

Hard cheese

150

Eggs

Mayonnaise

Lettuce leaves (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 17 g

Fats 44 % 15 g

Carbohydrates 6 % 2 g

203 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make pork liver salad? Gather your ingredients. Choose cheese with no milk-fat substitutes — its quality determines how the finished salad tastes. If the liver was frozen, thaw it first; best to do that by moving it from the freezer to the bottom shelf of the fridge. Then boil the liver.
Step 2:

How do you boil pork liver properly? Bring water to a boil in a pot. Add the rinsed liver to the boiling water. Add allspice and a bay leaf, lower the heat, and cook for 40–50 minutes (about 20 minutes if you have small pieces). Skim off any foam with a spoon. Salt it. Pierce the liver with the tip of a knife or a fork; if the juices run clear, it's done. Take the liver out onto a plate and let it cool. Cut the cooled liver into batons.
Step 3:

Grate the cheese on the coarse side of a grater. Any hard cheese works — the main thing is that it tastes good.
Step 4:

Hard-boil the eggs. How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat to cook. Boil for 9 minutes after the water comes to a boil, then pour cold water over them to cool. The sudden temperature change makes them easier to peel. Peel them and cut them into batons too.
Step 5:

In a salad bowl, combine the pork liver, eggs, and cheese.
Step 6:

Dress the salad with mayonnaise and toss everything well to combine. If you'd rather not use mayonnaise, you can dress it with sour cream or plain yogurt — or mix mayonnaise half-and-half with sour cream or yogurt.
Step 7:

For a prettier presentation, line a dish with dried lettuce leaves. Mound the salad on top and smooth it out. Before serving, garnish it with cherry tomatoes cut in half or in quarters. If you like, you can grate everything finely and build it in layers using a plating ring, or just in a salad bowl, spreading mayonnaise between each layer. You can also serve the salad in individual dishes or small bowls.

The salad looks neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here.