Chicken liver and pickle and carrot salad

4 servings
40 min

How to make a salad with chicken liver and pickles and carrots? Prepare the indicated ingredients. Choose fresh chicken liver, not previously frozen. Carrots in Korean can be taken from the store, or you can cook at home yourself. Pickles choose strong, crisp, with a pleasant taste. Champignons will be fried, so you can take frozen ones. From greens, I take parsley, but you can supplement with lettuce leaves, arugula.

For salad, chicken liver needs to be fried. To do this, take the liver, cut off its veins and films. Without cutting into smaller pieces, fry it in a pan with butter over medium heat until tender. Do not fry the liver too long so that it does not become stiff. Put the finished chicken liver on napkins and leave to cool.

Rinse champignons under running cold water and cut into plates. Peel the bulb onions and cut into half rings. Pan-fry the sliced mushrooms with the onions over medium heat until tender. You can salt a little at the end of the frying.

Take a deep bowl or salad bowl. Chop the cooled chicken liver into bars and put in a salad bowl.

Remove the pickles from the brine, cut into bars and add to the bowl to the chopped liver.

Put the carrots in Korean from brine, if desired, you can cut them into shorter strips. Add the carrots to the salad bowl.

Add the fried cooled champignons with onions to the salad.

Rinse the fresh parsley greens under running cold water and shake against excess moisture. Slice the parsley and add to the salad. Rinse the cherry tomatoes, dry and cut into two. Add the tomatoes to the salad.

For dressing, mix olive oil and apple cider vinegar. Add salt to the salad to taste, season and mix.

Salad can be served immediately after its preparation. The salad is fragrant and very satisfying, it may well become a full-fledged dinner.