10 Chicken Liver Salads You Can't Resist

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Supplement your liver with mushrooms, pickles, Korean carrots, and even pears and oranges. It will be delicious.

1. Warm salad with chicken liver, soy sauce and honey

Ingredients

• 250 g chicken liver;
• 15 ml sesame oil;
• 1 tablespoon of sunflower oil;
• 30 ml soy sauce;
• 30 ml of honey;
• 120 g of leaves of any salad;
• 20 cherry tomatoes;
• salt, black pepper - to taste;
• sesame seeds - for decoration.

Preparation

Rinse the chicken liver, peel and cut into large pieces. Heat the sesame oil and sunflower oil in a skillet over medium heat and fry the offal.

When the pieces are browned, add the soy sauce and stir well. After 5 minutes add honey and stir again thoroughly. When the liver stops being pink inside, turn off the stove.

Rinse lettuce and tomatoes. Roughly chop the greens, cut the cherry in halves and distribute evenly over four plates. Top with hot liver, salt and pepper to taste. Garnish with sesame seeds.

Serve the salad warm.

2. Warm salad of chicken liver, rucola and hazelnuts

Ingredients

• 6 tablespoons olive oil
• 2 cloves of garlic;
• 20 g dried parsley;
• 2 teaspoons of smoked paprika;
• 100 g dried hazelnuts;
• 450 g chicken liver;
• ½ teaspoon butter;
• 125 ml semi-sweet sherry (can be substituted with vermouth or semi-sweet red wine);
• ½ lemon;
• salt, black pepper - to taste;
• 120 g arugula.

Preparation

Grind four tablespoons of olive oil, garlic, dried parsley, smoked paprika and three tablespoons of peeled hazelnuts with a blender. There is no need to achieve uniformity.

Place the rest of the hazelnuts on a baking sheet and place them in the oven at 200 ° C for 5 minutes. Chop the nuts and set aside.

Rinse and clean the liver, cut into large pieces. Heat butter and two tablespoons of olive in a skillet over medium heat.

Fry the liver for 2-3 minutes, until browned. Pour the sherry into the pan and, stirring occasionally, cook over high heat for a few more minutes.

Add the peanut sauce to the liver and let it warm up. Season with lemon juice, salt and pepper to taste.

Arrange the liver on plates, sprinkle with fried hazelnuts, add washed and dried arugula leaves.

Serve the salad warm.

3. Warm salad with chicken liver, bacon and beets

Ingredients

• 1 medium beet;
• 3 slices of bacon;
• ¼ glasses + 1 tablespoon of olive oil;
• 1 shallots;
• 350 g chicken liver;
• 1 tablespoon butter
• salt, black pepper - to taste;
• 3 tablespoons of wine vinegar;
• 1 pear;
• 4 cups spinach leaves
• 100 g blue cheese;
• 1 handful of pine nuts

Preparation

Boil the beets. Peel it and cut into slices.

Divide the bacon into transverse strips and fry in a pan until golden brown. Drain off the fat, add one tablespoon olive oil and the peeled and diced shallots. Cook for another 2 minutes.

Rinse the chicken liver and cut into large pieces. Melt the butter in a clean skillet and fry the liver in it for 4-5 minutes. Season with salt and pepper. Pour wine vinegar and olive oil into the pan, simmer for another 30 seconds.

Cut the pear into slices. Place the washed and dried spinach leaves on the plates, and top with the liver, bacon, beets and pear. Sprinkle with crumbled cheese and nuts. Pour over the sauce left over from cooking the liver. Serve immediately.

4. Warm salad with chicken liver, orange and honey

Ingredients

• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons of honey;
• 2 teaspoons of balsamic vinegar
• 2 tablespoons olive oil
• salt, black pepper - to taste;
• 300 g chicken liver;
• 1 bunch of green salad;
• 1 orange;
• black sesame seeds to taste.

Preparation

In a bowl, combine orange juice and 1 teaspoon each of honey, balsamic vinegar and olive oil. Add salt and pepper to taste and then stir until smooth.

Rinse each liver, peel and cut in half. Season with salt and pepper to taste.

Heat olive oil in a skillet and fry the slices until golden brown. Add the rest of the honey and balsamic vinegar. Stir well and simmer for a couple of minutes until the vinegar evaporates.

Divide the liver into portions and place in bowls. Add washed lettuce and coarsely chopped orange wedges. Drizzle with sauce, garnish with sesame seeds.

Serve the salad warm.

5. Salad with chicken liver, pear and soy sauce

Ingredients

• 350 g chicken liver;
• dried basil to taste;
• salt, black pepper - to taste;
• 5 ripe pears;
• 3 tablespoons flour;
• 3 tablespoons of vegetable oil;
• 3 tablespoons of soy sauce
• 1 bunch of arugula is optional.

Preparation

Rinse the liver, peel, cut into large pieces and blot with a napkin. Add basil, salt and pepper, stir and let sit for a few minutes.

In the meantime, remove the peels and cores from the pears and cut them into thin wedges.

Dip the liver in flour and fry in hot oil over medium heat. Signs of readiness: the liver is covered with a golden crust, pink juice is not secreted. Cut into slices.

Put pear slices in a deep salad bowl, add slightly cooled liver and soy sauce. You can put arugula. Stir gently and serve immediately.

6. Warm salad with chicken liver, avocado and quail eggs

Ingredients

• 4 quail eggs;
• 400 g chicken liver;
• 4 tablespoons olive oil
• salt, black pepper - to taste;
• 1 avocado
• 3 teaspoons lemon juice
• salad mix packaging;
• 4 cherry tomatoes;
• 1 tablespoon of granular mustard.

Preparation

Place the quail eggs in a saucepan of boiling water and cook for 5 minutes. Refrigerate, remove shells and cut each in half.

Rinse chicken liver thoroughly and remove fat and ducts. Cut into small pieces and pat dry with a napkin.

In a skillet, heat two tablespoons of olive oil over medium heat. Fry the liver for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste, transfer to a bowl and let cool slightly.

Peel the avocado and cut the flesh into thin slices. Drizzle with one teaspoon of lemon juice to keep the slices from darkening.

Rinse and dry lettuce leaves. Cut the washed cherry tomatoes into halves.

In a small bowl, combine two tablespoons of olive oil, mustard, two teaspoons of lemon juice, salt and pepper.

Divide the salad mix into two bowls and pour over each ¼ of the sauce. Lay out the avacado and cherry slices. Place chicken liver and quail eggs on top. Pour out the rest of the dressing.

Serve warm.

Take note?

Avocado salad with shrimps and mustard dressing

7. Salad with chicken liver and canned beans

Ingredients

• 300 g chicken liver;
• 2 eggs;
• 2 medium pickled cucumbers (can be replaced with fresh ones);
• 1 onion;
• 2 tablespoons vinegar 9%;
• 2 tablespoons of water;
• 1 can of canned beans;
• 2 tablespoons of mayonnaise;
• salt, black pepper - to taste;
• fresh herbs to taste.

Preparation

Boil the washed and peeled chicken liver, refrigerate, cut into small pieces and place in a salad bowl.

Boil eggs hard-boiled. Refrigerate, peel, cut into cubes and place over liver. Add chopped pickled cucumbers there.

Chop the peeled onion into rings and place in a deep bowl. Add vinegar, two tablespoons of water and marinate for 5 minutes. Then squeeze it out and toss it into a salad bowl.

Rinse canned beans with cold water, dry a little and add to the salad. Add mayonnaise, salt, pepper and mix thoroughly.

Serve the salad garnished with fresh herbs.

Experiment?

10 delicious bean salads to cook over and over again

8. Chicken liver and Korean carrot salad

Ingredients

• 500 g chicken liver;
• 2 tablespoons of vegetable oil;
• salt, black pepper - to taste;
• 2 medium pickled cucumbers;
• 250 g of Korean carrots;
• mayonnaise to taste;
• 2 boiled eggs - optional;
• fresh herbs to taste.

Preparation

Rinse and cleanse the chicken liver. Cut into small pieces, dry slightly with a napkin.

Heat vegetable oil over medium heat and fry the liver for a few minutes, stirring occasionally. Season with salt and pepper to taste. Place in a salad bowl.

Add thinly sliced pickles and Korean carrots. Season with mayonnaise, mix thoroughly. You can put grated or sliced eggs in the salad.

Garnish the salad with herbs when serving.

Try it?

Korean carrot, corn and smoked sausage salad

9. Salad with chicken liver and garlic croutons

Ingredients

• 300 g chicken liver;
• salt, black pepper - to taste;
• 1 onion;
• 8 tablespoons olive oil
• 2 cloves of garlic;
• 200 g rye bread;
• 2 tablespoons of balsamic vinegar
• 1 tablespoon mustard
• 200 g of green salad.

Preparation

Flush and cleanse the liver. Cut it into large pieces, salt and pepper. Chop the onion in half rings.

Heat two tablespoons of olive oil over medium heat. Fry the liver and onions for 5-7 minutes, stirring occasionally. Finished pieces of meat should be covered with a golden crust and release a little clear juice when pressed.

Peel and crush the garlic cloves. Rub them well into slices of bread, and then cut into cubes or tear with your hands.

In a clean skillet, heat two tablespoons of olive oil and brown the bread.

In a bowl, combine olive oil, balsamic vinegar, mustard, salt and pepper. Rinse lettuce leaves, dry and roughly chop into a salad bowl.

Add the liver, add the croutons. Pour in the sauce and stir gently.

Crack with pleasure?

Chinese cabbage salad with chicken and croutons

10. Layered salad with chicken liver and mushrooms

Ingredients

• 200 g chicken liver;
• 1 medium potato;
• 1 small carrot;
• 2 eggs;
• 200 g fresh or thawed champignons;
• 1 teaspoon butter
• salt to taste;
• ground black pepper - to taste;
• 3 pickled cucumbers;
• mayonnaise to taste;
• a bunch of fresh dill.

Preparation

Cook the cleaned and washed chicken liver. Boil the jacket potatoes and carrots. Hard-boiled eggs separately.

Rinse the champignons, cut into slices and place in a hot frying pan. When the moisture has evaporated, add the butter, salt and pepper. Fry until golden brown.

Dice the peeled eggs, cucumbers and liver. On a coarse grater, grate the peeled potatoes. Chop the parsley.

Lay out the salad in layers: liver, mushrooms, potatoes, carrots, cucumbers, eggs. Grease each layer with mayonnaise, decorate with dill on top.

Let the salad sit in the refrigerator for at least 30 minutes before serving.

Read also? ‍ ??? ‍?

• Chicken liver and mushroom salad
• Chicken liver in a creamy sauce
• Chicken liver pate with brandy and thyme
• Liver salad with egg and onion
• 10 recipes for delicious liver cakes