Supplement the liver with mushrooms, pickled cucumbers, Korean carrots and even pears and oranges. It will be very tasty.
1. Warm salad with chicken liver, soy sauce and honey
Photo: Serbogchuk5 / Depositphotos
Ingredients
- 250 g of chicken liver;
- 15 ml of sesame oil;
- 1 tablespoon of sunflower oil;
- 30 ml of soy sauce;
- 30 ml of honey;
- 120 g of leaves of any salad;
- 20 cherry tomatoes;
- salt, black ground pepper – to taste;
- sesame seeds – for decoration.
Cooking
Rinse the chicken liver, clean and cut into large pieces. Heat sesame and sunflower oil in a medium heat and fry the offal.
When the pieces are browned, pour soy sauce and mix well. In 5 minutes
2. Warm salad of chicken liver, handles and hazelnuts
Photo: Alesia.B / shutterstock
Ingredients
- 6 tablespoons of olive oil;
- 2 cloves of garlic;
- 20 g of dried parsley;
- 2 teaspoons of smoked paprika;
- 100 g of dried hazelnut;
- 450 g of chicken liver;
- ½ teaspoon of butter;
- 125 ml of semi -sweet sherry (can be replaced with vermuth or semi -sweet red wine);
- ½ lemon;
- salt, black ground pepper – to taste;
- 120 g of the handles.
Cooking
Four tablespoons of olive oil, garlic, dried parsley, smoked paprika and three tablespoons of a peeled hazelnut chopped with a blender. It is not necessary to achieve homogeneity.
Put the remains of the hazelnut on a baking sheet and send for 5 minutes to the oven, heated to 200 ° C. Chop the nuts and put aside.
Rinse and clean the liver, cut in large pieces. Pin butter and two tablespoons of olive in a pan over medium heat.
Fry the liver for 2-3 minutes until it is browned. Pour cherry into the pan and stirring, cook on heavy heat for several more minutes.
Cooking
Boil beets. Peel it and cut it with plates.
Divide the bacon into transverse strips and fry in a pan until golden. Drain the fat,
4. Warm salad with chicken liver, orange and honey
Photo: Zoryanchik / Shutterstock
Ingredients
- 2 tablespoons of freshly squeezed orange juice;
- 2 teaspoons of honey;
- 2 teaspoons of balsamic vinegar;
- 2 tablespoons of olive oil;
- salt, black ground pepper – to taste;
- 300 g of chicken liver;
- 1 bundle of green salad;
- 1 orange;
- Black sesame seeds – to taste.
Cooking
In a bowl, connect the orange juice and one teaspoon of honey, balsamic vinegar and olive oil.
5. Salad with chicken liver, pear and soy sauce
Photo: Manyakotic / Depositphotos
Ingredients
- 350 g of chicken liver;
- dried basil – to taste;
- salt, black ground pepper – to taste;
- 5 ripe pears;
- 3 tablespoons of flour;
- 3 tablespoons of vegetable oil;
- 3 tablespoons of soy sauce;
- 1 beam of the manol – optionally.
Cooking
Rinse the liver, clean, cut into large pieces and get a blink with a napkin.
Cooking
Put quail eggs in a saucepan with boiling water and cook for 5 minutes. Cool, get rid of the shell and cut each in half.
Rinse the chicken liver and clean the fat and ducts. Cut into small pieces and dry with a napkin.
In a pan, heat two tablespoons of olive oil over medium heat. Fry the liver for 5-7 minutes, stirring periodically. Salt, pepper to your taste, transfer to a bowl and let it cool a little.
Peel the avocado and cut the pulp with thin plates. Pour one teaspoon of lemon juice so that the slices do not darken.
Wash the salad leaves and dry. Cut the washed tomatoes into halves.
In a small bowl, mix two tablespoons of olive oil, mustard, two teaspoons of lemon juice, salt and pepper.
Distribute salad mix on two plates and pour each ¼ sauce. Put the pieces of Avakado and Cherry. Place the chicken liver and quail eggs on top. Pour the remains of the gas station.
Serve the dish warm.
Take a note 🥑
- Avocado salad, shrimp and mustard dressing
7. Chicken liver and canned beans
Photo: russianfood
Ingredients
- 300 g of chicken liver;
- 2 eggs;
- 2 average pickled cucumbers (can be replaced with fresh);
- 1 onion;
- 2 tablespoons of vinegar 9%;
- 2 tablespoons of water;
- 1 bank of canned beans;
- 2 tablespoons of mayonnaise;
- salt, black ground pepper – to taste;
- Fresh greens – to taste.
Cooking
Boil the washed and cleaned chicken liver, cool, cut into small pieces and put in a salad bowl.
Boil the eggs hardly. Cool, clean the shells, cut into cubes and put it on the liver. Same way
8. Kurina liver and Korean carrot salad
Photo: Yurenia Natallia / Shutterstock
Ingredients
- 500 g of chicken liver;
- 2 tablespoons of vegetable oil;
- salt, black ground pepper – to taste;
- 2 medium salty cucumbers;
- 250 g of carrots in Korean;
- mayonnaise – to taste;
- 2 boiled eggs – optionally;
- Fresh greens – to taste.
Cooking
Rinse and clean the chicken liver. Cut into small pieces, slightly dry with a napkin.
Warm up vegetable oil over medium heat and fry the liver for several minutes, stirring periodically. Salt and pepper to taste. Put in a salad bowl.
Cooking
Rinse and clean the liver. Cut it in large pieces, salt and pepper. Chop the onion in half rings.
Heat two tablespoons of olive oil over medium heat. Fry the liver with onions for 5-7 minutes, stirring periodically. Ready -made pieces of meat should be covered with a golden crust and secrete a little transparent juice when pressed.
Clean and crush the garlic cloves. Grate the slices of bread well with them, and then cut it with cubes or tear it with your hands.
In a clean pan, heat two tablespoons of olive oil and brown bread.
In a bowl, connect olive oil, balsamic vinegar, mustard, salt and pepper. Rinse the leaves of the salad, dry and rude roughly in the salad bowl.
Put the liver, pour crackers. Pour the sauce and mix gently.
Scrint with pleasure 😍
- Peking cabbage salad with chicken and crackers
10. Layered salad with chicken liver and champignons
Photo: IHOR Bondarenko / Shutterstock
Ingredients
- 200 g of chicken liver;
- 1 average potatoes;
- 1 small carrots;
- 2 eggs;
- 200 g of fresh or thawed champignons;
- 1 teaspoon of butter;
- salt – to taste;
- Black ground pepper – to taste;
- 3 pickled cucumbers;
- mayonnaise – to taste;
- A bunch of fresh dill.
Cooking
Boil a cleaned and washed chicken liver. Boil potatoes in uniform and carrots. Separately weld the hard eggs.
Rinse champignons, cut with plates and put in a hot pan. When moisture evaporates,
Cooking
Rinse the chicken liver, clean and cut into large pieces. Heat sesame and sunflower oil in a medium heat and fry the offal.
When the pieces are browned, pour soy sauce and mix well. In 5 minutes
2. Warm salad of chicken liver, handles and hazelnuts
Photo: Alesia.B / shutterstock
Ingredients
- 6 tablespoons of olive oil;
- 2 cloves of garlic;
- 20 g of dried parsley;
- 2 teaspoons of smoked paprika;
- 100 g of dried hazelnut;
- 450 g of chicken liver;
- ½ teaspoon of butter;
- 125 ml of semi -sweet sherry (can be replaced with vermuth or semi -sweet red wine);
- ½ lemon;
- salt, black ground pepper – to taste;
- 120 g of the handles.
Cooking
Four tablespoons of olive oil, garlic, dried parsley, smoked paprika and three tablespoons of a peeled hazelnut chopped with a blender. It is not necessary to achieve homogeneity.
Put the remains of the hazelnut on a baking sheet and send for 5 minutes to the oven, heated to 200 ° C. Chop the nuts and put aside.
Rinse and clean the liver, cut in large pieces. Pin butter and two tablespoons of olive in a pan over medium heat.
Fry the liver for 2-3 minutes until it is browned. Pour cherry into the pan and stirring, cook on heavy heat for several more minutes.
Cooking
Boil beets. Peel it and cut it with plates.
Divide the bacon into transverse strips and fry in a pan until golden. Drain the fat,
4. Warm salad with chicken liver, orange and honey
Photo: Zoryanchik / Shutterstock
Ingredients
- 2 tablespoons of freshly squeezed orange juice;
- 2 teaspoons of honey;
- 2 teaspoons of balsamic vinegar;
- 2 tablespoons of olive oil;
- salt, black ground pepper – to taste;
- 300 g of chicken liver;
- 1 bundle of green salad;
- 1 orange;
- Black sesame seeds – to taste.
Cooking
In a bowl, connect the orange juice and one teaspoon of honey, balsamic vinegar and olive oil.
5. Salad with chicken liver, pear and soy sauce
Photo: Manyakotic / Depositphotos
Ingredients
- 350 g of chicken liver;
- dried basil – to taste;
- salt, black ground pepper – to taste;
- 5 ripe pears;
- 3 tablespoons of flour;
- 3 tablespoons of vegetable oil;
- 3 tablespoons of soy sauce;
- 1 beam of the manol – optionally.
Cooking
Rinse the liver, clean, cut into large pieces and get a blink with a napkin.
Cooking
Put quail eggs in a saucepan with boiling water and cook for 5 minutes. Cool, get rid of the shell and cut each in half.
Rinse the chicken liver and clean the fat and ducts. Cut into small pieces and dry with a napkin.
In a pan, heat two tablespoons of olive oil over medium heat. Fry the liver for 5-7 minutes, stirring periodically. Salt, pepper to your taste, transfer to a bowl and let it cool a little.
Peel the avocado and cut the pulp with thin plates. Pour one teaspoon of lemon juice so that the slices do not darken.
Wash the salad leaves and dry. Cut the washed tomatoes into halves.
In a small bowl, mix two tablespoons of olive oil, mustard, two teaspoons of lemon juice, salt and pepper.
Distribute salad mix on two plates and pour each ¼ sauce. Put the pieces of Avakado and Cherry. Place the chicken liver and quail eggs on top. Pour the remains of the gas station.
Serve the dish warm.
Take a note 🥑
- Avocado salad, shrimp and mustard dressing
7. Chicken liver and canned beans
Photo: russianfood
Ingredients
- 300 g of chicken liver;
- 2 eggs;
- 2 average pickled cucumbers (can be replaced with fresh);
- 1 onion;
- 2 tablespoons of vinegar 9%;
- 2 tablespoons of water;
- 1 bank of canned beans;
- 2 tablespoons of mayonnaise;
- salt, black ground pepper – to taste;
- Fresh greens – to taste.
Cooking
Boil the washed and cleaned chicken liver, cool, cut into small pieces and put in a salad bowl.
Boil the eggs hardly. Cool, clean the shells, cut into cubes and put it on the liver. Same way
8. Kurina liver and Korean carrot salad
Photo: Yurenia Natallia / Shutterstock
Ingredients
- 500 g of chicken liver;
- 2 tablespoons of vegetable oil;
- salt, black ground pepper – to taste;
- 2 medium salty cucumbers;
- 250 g of carrots in Korean;
- mayonnaise – to taste;
- 2 boiled eggs – optionally;
- Fresh greens – to taste.
Cooking
Rinse and clean the chicken liver. Cut into small pieces, slightly dry with a napkin.
Warm up vegetable oil over medium heat and fry the liver for several minutes, stirring periodically. Salt and pepper to taste. Put in a salad bowl.
Cooking
Rinse and clean the liver. Cut it in large pieces, salt and pepper. Chop the onion in half rings.
Heat two tablespoons of olive oil over medium heat. Fry the liver with onions for 5-7 minutes, stirring periodically. Ready -made pieces of meat should be covered with a golden crust and secrete a little transparent juice when pressed.
Clean and crush the garlic cloves. Grate the slices of bread well with them, and then cut it with cubes or tear it with your hands.
In a clean pan, heat two tablespoons of olive oil and brown bread.
In a bowl, connect olive oil, balsamic vinegar, mustard, salt and pepper. Rinse the leaves of the salad, dry and rude roughly in the salad bowl.
Put the liver, pour crackers. Pour the sauce and mix gently.
Scrint with pleasure 😍
- Peking cabbage salad with chicken and crackers
10. Layered salad with chicken liver and champignons
Photo: IHOR Bondarenko / Shutterstock
Ingredients
- 200 g of chicken liver;
- 1 average potatoes;
- 1 small carrots;
- 2 eggs;
- 200 g of fresh or thawed champignons;
- 1 teaspoon of butter;
- salt – to taste;
- Black ground pepper – to taste;
- 3 pickled cucumbers;
- mayonnaise – to taste;
- A bunch of fresh dill.
Cooking
Boil a cleaned and washed chicken liver. Boil potatoes in uniform and carrots. Separately weld the hard eggs.
Rinse champignons, cut with plates and put in a hot pan. When moisture evaporates, add butter, salt and pepper. Fry until golden.
Cut peeled eggs, cucumbers and liver cubes. On a large grater, grate potatoes without a peel. Grind dill.
Put the salad in layers: liver, mushrooms, potatoes, carrots, cucumbers, eggs. Lubricate each layer with mayonnaise, garnish with dill on top.
Before serving, let the salad stand in the refrigerator for at least 30 minutes.