Liver salad, densely sprinkled with cheese, is very nutritious and high-calorie.
The liver can be both boiled and fried.
It all depends on your taste and preferences.
Liver salad with cheese - general principles of preparation
The main ingredients are beef, pork or chicken liver.
You will also need hard cheese and chicken eggs, although you can replace them with quail.
Depending on the recipe, cherry tomatoes, pickled cucumbers, mushrooms can be used as ingredients.
Sour cream and mayonnaise are suitable for dressing.
Classic liver salad with cheese
To diversify the classic recipe for making salad from the liver with cheese, pickles will help.
Ingredients:
• 250 grams of beef liver;
• Two tables. tablespoons of mayonnaise;
• One pickle;
• One hundred grams of cheese;
• One onion;
• One table. a spoonful of sunflower oil;
• One egg;
• Salt.
Cooking method:
Beef liver is poured with hot salted water, boiled in a pan until cooked, allowed to cool and cut into thin strips. Peel and finely chop the onion. In a pan with heated oil, fry the onion until golden. Finely chopped boiled egg. Cheese is passed through a coarse grater.
Cucumber is longitudinally cut into four parts and each part is cut into thin strips. Mix all prepared foods. Sprinkle the salad with a pinch of salt and season with mayonnaise. When served, they are decorated with fresh herbs, olives or olives.
Liver salad with cheese and apples
Sour-sweet apples or peaches will add a spicy touch to a liver salad with cheese according to this recipe.
Ingredients:
• Beef liver (boiled);
• Two to three sweet and sour apples (or peaches);
• Hard cheese (can be smoked);
• One onion;
• Pepper (ground);
• Lemon juice;
• Fresh greens;
• Natural yogurt or mayonnaise (preferably homemade).
Cooking method:
Beef liver and cheese are cut into thin chips. Fresh dill and parsley finely chopped. Apples are peeled and chopped into cubes. Instead of apples, you can use canned peaches in the salad. The onion is cut into thin half rings and sprinkled with lemon juice.
All prepared ingredients are mixed, sprinkled with pepper and seasoned with non-dessert yogurt or mayonnaise. Garnish with herbs, apples or peaches.
Fried liver and cheese salad
According to this recipe for making salad - the liver will need to be fried, not boiled.
Ingredients:
• Three hundred grams of beef liver;
• One hundred grams of hard cheese;
• Two chicken eggs;
• Fifty grams of mayonnaise;
• One onion;
• Two tables. tablespoons of vegetable oil;
• Salt, black pepper (ground).
Cooking method:
Beef liver is cut into pieces and fried in vegetable oil until tender. Onions are chopped with ringlets and also fried in oil until golden brown. Cheese is passed through a coarse grater or cut into strips. Eggs are boiled and finely chopped. All chopped products are mixed, spices, salt and mayonnaise are added.
Salad with liver, cheese and black olives
Olives will give the salad juiciness and exquisite taste. Fresh greens, as always, are indispensable as a decoration.
Ingredients:
• Two hundred grams of beef liver;
• Ninety grams of hard cheese;
• Two onions;
• Two hard-boiled eggs;
• One can of canned olives;
• Mayonnaise, seasonings, salt to taste;
• Fresh greens.
Cooking method:
Onion finely chopped and fried in a pan with vegetable oil. Then the oil is drained and the onions are laid out on a separate plate. Beef liver is boiled, cooled, passed through a coarse grater and spread on a passivated onion. The layer is salted, pepper and smeared with mayonnaise. Eggs are boiled, peeled and finely cut or passed through a grater. Spread a second layer and again greased with mayonnaise. Hard cheese is passed through a coarse grater and laid with a top layer, greased with mayonnaise. Each olive is cut in half. Spread on top of the pattern in the image of a horse's head. Along the edges are decorated with sprigs of fresh herbs.
Pork Liver and Cheese Salad
Try making a pork liver salad. The taste is softer and more delicate.
Ingredients:
• Half a kilogram of pork liver;
• Two hundred and fifty grams of hard cheese;
• Three onions;
• Two hundred grams of mayonnaise;
• Parsley dill.
Cooking method:
Boiled pork liver in salted water, cooled. Onions are peeled and cut into half rings. The cheese is cut into small strips or passed through a grater. Excess films are removed from the cooled liver of the pork and rubbed on a coarse grater. Mix with grated cheese. Juice is drained from the onion and added to the salad. All mix well and season
mayonnaise. Salad served in portioned salad bowls, decorated with fresh herbs.
Liver Salad with Puff Cheese
Make a liver salad in layers. Each row is greased with mayonnaise, on top - densely sprinkled with cheese.
Ingredients:
• Three hundred grams of beef liver;
• Two boiled carrots;
• Two onions;
• One hundred and fifty grams of hard cheese;
• Four chicken eggs;
• Three tables. tablespoons of mayonnaise;
• Salt, pepper, fresh herbs.
Cooking method:
The liver is boiled in salted water. Carrots and eggs are boiled separately. All ingredients are passed through a coarse grater or chopped, proteins and yolks separately. Prepared products are divided into two portions. Spread the liver with the first layer, salt, pepper and grease with a thin layer of mayonnaise. Onions are peeled, washed, finely chopped and sprinkled with apple cider vinegar. Pickled onions are placed in a second layer. The third layer - carrots, smeared with mayonnaise. Then sprinkle with grated cheese and make a net of mayonnaise. Spread egg whites - mayonnaise, then - yolks - mayonnaise. Repeat all layers and sprinkle with finely chopped fresh herbs on top.
Layer salad with liver, cheese and potatoes
Ingredients:
• Half a kilogram of beef liver;
• One hundred grams of Dutch cheese;
• Three chicken eggs;
• Two hundred grams of potatoes;
• One onion (onion);
• One hundred and fifty grams of mayonnaise;
• Salt, pepper, herbs.
Cooking method:
Films and veins are removed from the liver, boiled for twenty minutes on the stove or seven minutes in a slow cooker. Hard-boiled eggs, boiled potatoes with peel, allowed to cool. The eggs are peeled, finely chopped or rubbed on a fine grater. Peel the potatoes and rub on a coarse grater.
The boiled liver is chopped into strips or passed through a coarse grater. Finely chop the cheese into strips or rub on a medium grater. The onions are peeled, finely chopped and poured with boiling water. After a few minutes, the water is drained. So the onion in the salad will not be bitter and crispy.
Prepared ingredients are laid in layers. The bottom of the dish is greased with a small amount of mayonnaise, stack the grated liver and again greased with mayonnaise. The second layer is a layer of onions and potatoes, smeared with mayonnaise. The top layer is laid eggs, make a net of mayonnaise. Top salad sprinkled with grated hard cheese, finely chopped herbs. Salt, pepper, served in a common dish.
Cheese salad with liver and tomato
Garnish the salad with fresh red, yellow, and green tomatoes.
Ingredients:
• Half a kilogram of beef liver;
• Two hundred grams of cheese (hard);
• Three chicken eggs;
• Two potatoes (large);
• One onion;
• One fresh tomato;
• Three hundred grams of mayonnaise.
Cooking method:
The liver is washed and removed, remove the film from it. Dip in a pot of cold salted water and put on gas. After boiling, cook for twenty minutes on a reduced fire. By readiness - we cool. Hard boiled eggs, and potatoes in their skins. All cooked products, when ready, are rubbed on a coarse grater. Peel the onion and thinly cut into rings, pour over boiling water. Hard cheese is passed through a grater and begin to lay the salad in layers. Grease a flat large plate with mayonnaise and lay the beef liver. Onions are placed in the second row, potatoes in the third layer, and eggs in the fourth. Each layer is well smeared with mayonnaise and slightly salted. Thickly sprinkled with grated cheese, fresh herbs and garnished with fresh tomatoes. Before serving, cool the salad. Enjoy your meal!
Salad with liver, cheese and cucumbers
Add pickled cucumbers to your liver salad. The dish will turn out with sourness and a crispy taste. Cherry tomatoes and hard-boiled quail eggs are ideal for decoration.
Ingredients:
• Three hundred grams of beef or chicken liver;
• One hundred and fifty grams of cheese (hard);
• One hundred and fifty grams of pickled cucumbers;
• Five to eight cherry tomatoes;
• For dressing - mayonnaise or sour cream;
• Salt, pepper, herbs.
Cooking method:
Chicken or beef liver is boiled in salt water for about twenty minutes. Allow to cool and cut into strips. Pickled cucumbers cut into squares. Hard cheese is triturated or cut into strips. Fresh herbs finely chopped. Prepared foods are mixed, salted and pepper. The salad is seasoned with mayonnaise or sour cream. Cherry tomatoes are cut in half and, when served, spread on top of the salad.
Liver Salad with Cheese and Mushrooms
Ingredients:
• Four hundred grams of beef liver;
• Two chicken eggs;
• Onion;
• Two carrots;
• One hundred grams of mushrooms;
• Fifty grams of hard cheese;
• Salt, mayonnaise.
Cooking method:
I wash the liver, remove the veins and boil in salted water. Boiled liver is removed from the broth and cooled, wiped on a coarse grater. The eggs are peeled and finely chopped. Part of the prepared liver is placed on a flat dish, smeared with mayonnaise. Boil the carrots, cool and pass through a grater. Stacked on the liver. Onions and mushrooms are finely chopped and sautéed in a pan. Stack the next layer on a carrot, coat with mayonnaise. The second boiled egg is passed through a fine grater and sprinkled on a salad. A layer of the liver is again laid on top and densely sprinkled with grated cheese. Decorate with fresh herbs.
Tips and Tricks
• If you peeled an onion that is too large for salad, you can cut its half rings in half.
• So that the onion in the salad is not bitter, it is cut and put into enameled dishes. Five tablespoons of acetic acid are added, water is poured and put on a slow gas. Let it boil and leave to cool. Onions will taste good and lose bitterness.
• Another way to eliminate the bitter taste of onions is to chopped chopped boiling water and let it stand for several minutes. Drain the water.
• If you are making a puff salad, do not change the order of the ingredients perfectly as indicated in the recipe. Paradoxically, the taste is not the same.
