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Salad with liver and korean carrots

Cooking recipes / Top Picks / Salads

4 servings
1 hour 30 min

Pork liver - 300 g, Korean carrots - 150 g, Eggs - 3 pcs., Pickled cucumbers - 3 pcs., Onions - 1 pc., Mayonnaise - 50 g, Greens - to taste, Water - 1 l, Bay leaf - 1 pc., Peppers - to taste, Vinegar - 1 tbsp., Water - 4 tbsp.

How to make a salad with liver and Korean carrots? Prepare the necessary ingredients for this. Any type of liver can be used to make lettuce. I take pork liver. Boil the eggs in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water.

For lettuce, the liver must be boiled in advance. Bring the water to a boil. Add a few peppercorns and bay leaves to it. Lower washed liver into boiling water. Bring everything to a boil again. Cook over low heat for 30-40 minutes (depending on the thickness and size of the piece). At the end of cooking, salt a little. The finished liver on the fault will be evenly gray. Cool the liver completely.

Peel the onions and rinse in cold water. Cut the onion into half rings or a little smaller. Pour vinegar with water and leave to marinate while the liver is cooking. Then drain all the liquid from the onion.

Clean the cooled eggs from the shell. Cut the liver into strips and put in a bowl in which you will prepare a salad.

Also cut pickled cucumbers into strips. Send them to the liver bowl.

Add Korean carrots and sliced boiled eggs to the salad. Eggs are very convenient to cut with an ovipositor.

Next, add the pickled onions.

Finely chop the fresh greens. It can be dill, parsley or spring onions. Season all ingredients with mayonnaise and stir.

Salad with liver and Korean carrots is ready! Chill it slightly before serving so that all the ingredients become the same temperature. Transfer the salad to a suitable salad bowl and serve to the table. Enjoy your meal!