Layered salad with chicken liver and carrots
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Cook the liver until tender. Cook potatoes, carrots and eggs, too. Clear.
Peel the onion, cut into 4 pieces and thinly slice.
Pickle: 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, hot water. Leave on for 15-20 minutes. Squeeze.
Grate carrots, potatoes and liver separately on a coarse grater. Cut the eggs into thin slices. Lay out in layers:
1 - carrots, mayonnaise
2 - potatoes, mayonnaise
3 - liver
4 - onion, mayonnaise
5 - eggs, mayonnaise.
Peel the onion, cut into 4 pieces and thinly slice.
Pickle: 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon vinegar, hot water. Leave on for 15-20 minutes. Squeeze.
Grate carrots, potatoes and liver separately on a coarse grater. Cut the eggs into thin slices. Lay out in layers:
1 - carrots, mayonnaise
2 - potatoes, mayonnaise
3 - liver
4 - onion, mayonnaise
5 - eggs, mayonnaise.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 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
- Onion - 41 kcal/100g
- Chicken liver - 140 kcal/100g
