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Salad with chicken liver and pickles and carrots

Chicken Liver Salad with Pickles and Carrots

An original, zesty, hearty, and wholesome dinner! This chicken liver salad with pickles, carrots, and onions has a generous lineup of ingredients, yet they all come together in perfect harmony. It's quick, tasty, and works as either a snack or a full meal. Give it a try!

Anna

Recipe author

Salad with chicken liver and pickles and carrots

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Composition / ingredients

Servings:

Chicken liver

300

Champignons

200

Onion

Korean carrots

150

Pickles

Cherry tomatoes

Parsley

Olive oil (for the dressing)

Apple cider vinegar

Vegetable oil (for frying)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 6 g

Fats 38 % 6 g

Carbohydrates 25 % 4 g

93 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make chicken liver salad with pickles and carrots? Gather the ingredients listed. Choose fresh chicken liver that hasn't been previously frozen. You can buy the Korean-style carrots ready-made or make them yourself at home. Pick pickles that are firm, crunchy, and pleasantly flavored. The mushrooms get cooked, so frozen ones work fine here. For the greens I use parsley, but you can add lettuce or arugula, too.
Step 2:

The chicken liver needs to be cooked for this salad. Take the liver and trim off any veins and membranes. Without cutting it into smaller pieces, sauté it in an oiled skillet over medium heat until cooked through. Don't overcook it, or the liver will turn tough. Transfer the cooked liver to paper towels and let it cool.
Step 3:

Rinse the mushrooms under cold running water and slice them. Peel the onion and cut it into half-moons. Sauté the sliced mushrooms and onion together over medium heat until cooked through. You can add a pinch of salt toward the end.
Step 4:

Grab a deep mixing bowl or salad bowl. Cut the cooled chicken liver into strips and add it to the bowl.
Step 5:

Take the pickles out of the brine, cut them into strips, and add them to the bowl with the liver.
Step 6:

Lift the Korean carrots out of their brine and, if you like, cut them into shorter strips. Add the carrots to the bowl.
Step 7:

Add the cooled sautéed mushrooms and onion to the salad.
Step 8:

Rinse the fresh parsley under cold running water and shake off the excess moisture. Chop it and add it to the salad. Rinse the cherry tomatoes, pat them dry, and halve them. Add them to the salad.
Step 9:

For the dressing, whisk together the olive oil and apple cider vinegar. Season the salad with salt to taste, drizzle on the dressing, and toss.
Step 10:

You can serve the salad right after making it. It comes out fragrant and very filling — hearty enough to stand in as a full dinner.

You can use marinated cucumbers in place of the pickles.
I dress this salad with a mix of olive oil and apple cider vinegar, but feel free to use whatever you like — even mayonnaise, if that's your thing.
For the dressing you can go with plain olive oil, or jazz it up with mustard, a splash of pickle or Korean-carrot brine, soy sauce, or balsamic vinegar.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape and will fall apart into mush as you slice and toss, spoiling the look of the dish.
The salad looks neat and appealing when you cut all the ingredients into pieces of the same size and shape (cubes, for instance).
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them well under warm or cold running water to remove any grit, and cut away any bad spots. Tiny mushrooms under 3/4 inch (2 cm) don't need peeling — just rinse them well. Larger champignons are best peeled of their thin outer skin.