Cucumber and carrot liver salad

6 servings
40 min

How to make a salad with cookies and cucumbers? Prepare all the necessary salad products. Any liver is suitable for both beef and pork, chicken. I had a pig's liver. We will also need three small carrots, two bulbs, two large pickled cucumbers, mayonnaise, sour cream, French mustard, garlic, salt and pepper.

Clean the liver from films and ducts, rinse and cut into small slices, about 1 cm thick. Salt the liver, pepper and fry on both sides in a small amount of sunflower oil until tender.

You can decompose the finished liver on a paper napkin to remove excess oil. When the liver has cooled, cut it into thin straws.

Peel the carrots and onions, mine. Carrots for salad are better to choose sweet, and pickled cucumbers are strong and crisp.

Cut the pickles into thin strips.

Also cut the carrots into thin strips or grate them for Korean carrots.

Cut the bulb onions into thin half-rings, and if the onion is large, then - a quarter in rings.

Simmer the onions and carrots in sunflower oil until tender and leave to cool.

Make a savoury salad dressing. For the dressing sauce, take mayonnaise and sour cream in equal proportions, grainy mustard, squeeze out a clove of garlic, pepper a little.

Mix the sauce well and try for salt, as mayonnaise and French mustard already contain salt. If salt is not enough, then add to taste.

In a salad bowl, combine the liver, cucumbers, onions and carrots. Add the sauce and mix gently. Put the salad in the fridge and let it brew in the fridge for about 2-3 hours.

Before serving, garnish the salad with a rosé of thinly chopped pickled cucumber and a sprig of greens, you can sprinkle crumbs on top and put a small spoon of grain mustard. Liver salad is ready.