Beef Liver Salad with Mushrooms

A tender, delicate salad that's perfect for a festive table!

Recipe author

Servings:

Mayonnaise (low-fat)

120

Button mushrooms

250

Beef liver

200

Onion

Sunflower oil (or olive oil)

Parsley (for garnish)

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 59 % 16 g

Carbohydrates 19 % 5 g

185 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

I came across this hearty, wholesome beef liver salad in a magazine's French cooking section. I made it and loved it—especially my husband, who's a real meat lover! And liver is so good for your blood. First, prepare the liver: rinse it in water, remove the ducts, and boil it briefly—about 5–7 minutes. Then cut it into pieces and season with salt and ground black pepper to taste. Slice the onion into rings or cubes, whichever you prefer, and sauté it in oil. Once it turns golden, add the liver and lightly fry it. Slice the mushrooms and boil them in water for 10 minutes, then cool and drain them in a colander. In a deep bowl, combine the liver and onion with the mushrooms and dress with mayonnaise. Garnish with parsley leaves.