1. Main Page
  2. Festive table
  3. Chamomile salad with liver

"Daisy" Salad with Chicken Liver

A pretty bouquet of daisies on a party platter! Behind this salad's delicate, flower-topped look is a hearty, genuinely delicious dish. Chicken liver and potato are a natural match, and the pickles set everything off nicely, giving it that little something extra.

ZUFAAuthor avatar
Recipe author
Chamomile salad with liver
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 40 % 4 g
Fats 40 % 4 g
Carbohydrates 20 % 2 g
56 kcal
GI: 100 / 0 / 0
  • The protein base of this pretty party salad is chicken liver — tender, soft, and pleasantly mild and sweet. Rinse the fresh liver under running water and remove any membranes and connective bits. Put it in a pot, cover with cold water, and bring to a boil over high heat. Once it boils, add a little salt and cook the liver until done, about 25 minutes. While it cooks, prep the rest. Cover the eggs with cold water and hard-boil them. Don't peel the potatoes and carrots — just scrub them well under running water with a brush or sponge — then put them in a pot, cover with cold water, add a little salt, and cook until tender. Plunge the cooked eggs into cold water so they cool and peel easily. Take the vegetables out of the water once they're done and let them cool in the air. Drain the cooked liver in a colander and let it drain and cool. When the liver has drained and cooled, chop it — but don't use a blender; you don't want a purée, you want small pieces, so grate it on the large holes of a box grater. Peel all the eggs; grate 2 of them on the large holes and set the rest aside for decoration (pick the smoothest, largest ones). Peel the potatoes and carrots and grate them on the large holes as well. Cut the pickles into thin half-moons. Now you're ready to assemble. Rinse fresh green lettuce leaves and dry them well. Lay them on a platter, spread the potato over them in an even layer, and coat with mayonnaise. Next add the pickles, then the grated liver, and coat the liver layer with mayonnaise. Add the carrots, then the grated egg right on top. Spread the final layer generously with mayonnaise and start decorating. Cut the reserved eggs in half; grate the yolks on the fine holes and carefully cut the whites into thin strips. Form daisy petals from the strips of egg white — one flower in the center and 6 more around the edge — and sprinkle a little yolk into the middle of each. Tuck dill sprigs into the spaces between the flowers. Serve right away or after a short chill in the fridge. Enjoy!

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
  • Dill greens - 38  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
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Pickles - 11  kcal/100g
  • Chicken liver - 140  kcal/100g
  • Lettuce leaves - 12  kcal/100g

Similar recipes

Related and additional categories: