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Salad with liver cucumbers and carrots

Liver Salad with Pickles and Carrots

A hearty, juicy, tender salad for any day of the week — or a special occasion. This liver salad with pickles and carrots is a simple dish made from everyday ingredients. I've been making it for years for almost every holiday, and on weeknights too, often as a light dinner on its own.

hallen-bunny

Recipe author

Composition / ingredients

Servings:

Liver

500

Carrots

Onion

Pickles (Or pickled cucumbers — fresh or jarred)

Vegetable oil

Mayonnaise

Sour cream

Whole-grain mustard

Garlic

Salt

Ground black pepper

Pickled cucumber (for garnish)

0.5

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 43 % 9 g

Carbohydrates 24 % 5 g

128 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make liver salad with pickles and carrots? Gather all your ingredients. Any liver works — beef, pork, or chicken. I used pork liver. You'll also need three small carrots, two onions, two large pickles, mayonnaise, sour cream, whole-grain mustard, garlic, salt, and pepper.
Step 2:

Trim the liver of membranes and veins, rinse it, and cut it into small slices about 1 cm (roughly 1/2 inch) thick. Season with salt and pepper and fry on both sides in a little sunflower oil until cooked through.
Step 3:

You can lay the cooked liver on a paper towel to blot off excess oil. Once it has cooled, cut it into thin strips.
Step 4:

Peel and rinse the carrots and onions. For this salad, go for sweet carrots and firm, crunchy pickles.
Step 5:

Cut the pickles into thin strips.
Step 6:

Cut the carrots into thin strips as well, or shred them on a Korean-carrot grater.
Step 7:

Slice the onion into thin half-moons, or into quarter-moons if the onion is large.
Step 8:

Sauté the onion and carrots in sunflower oil over low heat until soft, then let them cool.
Step 9:

Make the zesty dressing. Combine equal parts mayonnaise and sour cream, add the whole-grain mustard, press in a clove of garlic, and season with a little pepper.
Step 10:

Stir the dressing well and taste it for salt, since the mayonnaise and mustard already contain some. Add more salt to taste if needed.
Step 11:

In a salad bowl, combine the liver, pickles, onion, and carrots. Add the dressing and toss gently. Refrigerate the salad and let it rest for about 2–3 hours.
Step 12:

Before serving, garnish the salad with a rose made from thinly sliced pickle and a sprig of fresh herbs. You can scatter some croutons on top and add a small spoonful of whole-grain mustard. The liver salad is ready.

If you like, add white-bread croutons to the salad right before serving. Enjoy, and happy cooking!
It's best to make the mayonnaise yourself — it'll taste better and be healthier. Look here for some great homemade mayonnaise recipes. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or mixed with mayonnaise in whatever proportion you like — that will lighten up the dish.