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Layered chicken liver salad

Layered Chicken Liver Salad

A tasty, light salad built around chicken liver! No holiday table is complete without a salad or two. If you're tired of the classics like Olivier and Mimosa, this chicken liver salad is a refreshing change — quick and easy to make, and light on the stomach too. There are plenty of chicken liver salads out there, so you can find one to suit your taste. This one turns out especially light since it has no carb-heavy ingredients. The vegetables mask the distinctive flavor of the liver, the boiled eggs make it tender, and the hard cheese adds a savory bite.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken livers

300

Eggs

Pickles

Carrot

Onion

Vegetable oil

Hard cheese

100

Salt

Mayonnaise

100

Bay leaves

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 10 g

Fats 48 % 12 g

Carbohydrates 12 % 3 g

154 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Prep the ingredients. Scrub the carrot and boil it in its skin; hard-boil the eggs. Rinse the chicken livers well, cover with water, and bring to a boil. Once the water boils and foam rises to the surface, drain it off, rinse the livers again, cover with fresh water, and put them back on to cook.
Step 2:

Add salt, a couple of bay leaves, and a few peppercorns. The spices give the liver a pleasant aroma and mask its distinctive flavor. Simmer for about 15 minutes from the time it comes to a boil. Drain and let the livers cool.
Step 3:

Once the livers have cooled, finely chop them with a knife. Spread them as the first layer in a salad bowl. Add a little salt if they don't taste salty enough.
Step 4:

Peel the onion, finely chop it, and sauté it in vegetable oil.
Step 5:

Spread the onion over the liver layer. Spread a layer of mayonnaise on top — you can use a lighter mayo-style dressing instead.
Step 6:

Next comes a layer of pickles. Finely chop them and spread them on top, then add another layer of mayonnaise.
Step 7:

Let the carrot cool, then peel it. Finely chop it or grate it on the coarse side of a grater, and spread it as the next layer.
Step 8:

Top with another layer of mayonnaise.
Step 9:

Once the eggs are done, plunge them into cold water to cool, peel them, and grate them on the coarse side of a grater. Add them to the bowl. You can lightly salt this layer and spread mayonnaise on it as well.
Step 10:

Finally, sprinkle finely grated hard cheese over the top. Garnish with finely chopped green onion. Let the salad chill in the fridge for a couple of hours so the layers soak together, then serve. It makes a satisfying dish on its own — light and not too high in calories, especially if you swap the mayonnaise for a lighter alternative. Enjoy!