● 0.5 kg beef or calf liver
● 2 carrots
● 2 bulbs
● 3 medium salted cucumbers (200 g)
● 1 can of canned green peas
● salt, pepper, mayonnaise to taste.
Boil the liver in salted water, cool and grate on a coarse grater. Cut the onion into quarters into rings, fry in vegetable oil until transparent, add the carrots rubbed on the coarse grater and stew until the carrots become softer. Remove from heat, cool. Cucumbers cut into thin strips or grate on a coarse grater. Open a can of peas, decant the liquid. Combine all the ingredients, salt, pepper to taste, season with mayonnaise, mix.
Put in a deep salad bowl, decorate with greens, serve. Tip: if you have time and patience, cut all the ingredients into very thin straws. Better salad with liver fits warm (at least not colder than room temperature), so before serving it should be taken out of the refrigerator beforehand.
Enjoy your meal!
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Categories: Light Snack