Pork liver salad

3 servings
20 min

How to make a pork liver salad? Prepare the products. Choose cheese without milk fat substitutes. The taste of the finished dish will depend on its quality. Liver, if frozen, defrost first. It is better to do this by transferring it from the freezer to the lower shelf of the refrigerator. Then boil the liver.

How to boil pork liver correctly? Boil the water in a saucepan. Send the washed liver to boiling water. Add the allspice, bay leaf, reduce the heat and cook for 40-50 minutes (if you have small slices, about 20 minutes). Spoon the resulting foam. Salt it. Pierce the sub-product with the tip of a knife or fork. If colorless juice is released, then it is ready. Remove the liver from the pan onto a plate and cool. Cut the cooled liver into bars.

Grate the cheese over a coarse grater. Hard cheese will suit anyone, the main thing is that it is tasty.

Boil hard-boiled eggs. How to boil hard-boiled eggs? To prevent the eggs from cracking when cooking, put them in cold water and set them to cook on a small heat. Cook the eggs for 9 minutes after boiling, then cover with cold water and cool. It is better to clean the shell from a sharp temperature difference. Peel them and also cut them into bars.

In a salad bowl, combine pork liver, eggs and cheese.

Season the salad with mayonnaise and mix everything thoroughly until smooth. If for some reason you don't like mayonnaise, you can season the salad with sour cream, natural yogurt. Or mix in equal parts mayonnaise with sour cream or yogurt.

For a more effective serve, place the dried leaf salad on the dish. Form a slide of lettuce on top, flatten. Before serving, garnish the salad with cherry tomatoes, halved or quartered. If desired, you can grate everything on a fine grater and lay out in layers using a culinary ring or just in a salad bowl. Wash each layer with mayonnaise. Also, the salad can be served in serving cremans or small salad bowls.