Classic gluttony salad with liver and pickles

6 servings
1 hour

How to make Gluten salad with liver? Prepare the necessary ingredients. I took chicken liver, but you can use beef or pork. Carrots are suitable for medium size, bulbs can be taken larger. Use vegetable oil without odor. Remove the green peas from the jar, place on a sieve so that the glass has extra liquid.

Peel the carrots pre-washed in running water with a brush. Grate the carrots over a coarse grater.

Peel onions from husks, wash. Cut the onions into not too thin half rings or quarters.

Heat the vegetable oil in a frying pan. Fry the vegetables over a medium heat, stirring occasionally, until soft. Make sure the vegetables keep their shape. Let the vegetables cool. To make this happen faster, put the vegetables in another container.

Clean the liver from veins and particles of fat, wash. Boil the liver in boiling salted water over moderate heat until tender for 20 minutes. The time is indicated approximately, cook that readiness, but the liver should remain soft, while without traces of blood (not pink) inside). Focus on your technique and products. Drain the water, cool the liver. Cut the liver into small bars.

Cut the pickles into not too thin bars.

In a convenient container, combine all the prepared ingredients: liver, fried vegetables, green peas, pickles. Season the salad with mayonnaise, mix. If necessary, salt the salad a little.

It is advisable to cool the salad a little before serving. Enjoy your meal!