A liver salad thickly sprinkled with cheese is very nutritious and high-calorie.
Liver can both boil and fry.
It all depends on your taste and preferences.
Salad from liver with cheese - the 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 substitute quail.
Depending on the recipe, cherry tomatoes, pickled cucumbers, and mushrooms can be used as ingredients.
For dressing and sour cream, and mayonnaise.
Liver salad with “Classic” cheese
Variety of the classic recipe for making a salad of liver with cheese will help salted cucumber.
Ingredients:
• 250 grams of beef liver;
• Two tables. spoons of mayonnaise;
• One pickled cucumber;
• One hundred grams of cheese;
• One onion;
• One table. spoon of sunflower oil;
• One egg;
• Salt.
Cooking Method:
Beef liver is poured with hot, salted water, boiled in a saucepan until cooked, allowed to cool and cut into strips thinly. Onions are peeled and finely chopped. In a frying pan with heated oil fry the onions to a golden color. Boiled egg finely chopped. Cheese is passed through a large grater.
The cucumber is cut longitudinally into four parts and each part is cut into thin straws. Mix all prepared products. Salad sprinkled with a pinch of salt and seasoned with mayonnaise. When serving, decorate with fresh greens, olives or olives.
Liver salad with cheese and apples
A sweet-and-sour apple or peach will add a savory flavor to a liver salad with cheese according to this recipe.
Ingredients:
• Beef liver (boiled);
• Two or three sweet and sour apples (or peach);
• Hard cheese (can be smoked);
• One onion;
• Pepper (ground);
• Lemon juice;
• Fresh greens;
• Natural yogurt or mayonnaise (homemade is better).
Cooking Method:
Beef liver and cheese cut into thin chips. Fresh dill and parsley finely chopped. Apples are peeled, chopped into cubes. Instead of apples you can use canned peaches in a salad. The onion is cut with thin semi-whelles and sprinkled with lemon juice. Mix all the prepared ingredients, sprinkle with pepper and fill with non-yogurt or mayonnaise. Decorate with greens, apples or peaches.
Salad with fried liver and cheese
According to this recipe for making salad - the liver will need not boiled, but fried.
Ingredients:
• Three hundred grams of beef liver;
• One hundred grams of hard cheese;
• Two chicken eggs;
• Fifty grams of mayonnaise;
• One onion;
• Two tables. spoons of vegetable oil;
• Salt, black pepper (ground).
Cooking Method:
Beef liver is cut into pieces and fried in vegetable oil until cooked. Onions are chopped into rings and also fried in butter until golden brown. Cheese is passed through a large grater or cut into strips. Eggs are boiled and finely chopped. Mix all the sliced products, add spices, salt and mayonnaise.
Salad with liver, cheese and olives
Olives will give the salad juiciness and exquisite taste. Fresh green as always - indispensable as a decoration.
Ingredients:
• Two hundred grams of beef liver;
• Ninety grams of hard cheese;
• Two bulb onions;
• Two hard-boiled eggs;
• One can of canned olives;
• Mayonnaise, seasonings, salt to taste;
• Fresh greens.
Cooking Method:
Onions finely chopped and fried in a pan with vegetable oil. Then the oil is poured and onions spread on a separate plate. Beef liver is boiled, cooled, passed through a large grater and spread on passaged onions. Layer salt, pepper and smear with mayonnaise. Eggs are boiled, peeled, and finely cut or passed through a grater. Spread the second layer and again smeared with mayonnaise. Hard cheese is passed through a large grater and laid the top layer, smeared with mayonnaise. Each olive is cut in half. Spread on top of a pattern in the image of a horse's head. Along the edges are decorated with sprigs of fresh greens.
Pork liver and cheese salad
Try making pork liver salad. The taste will be softer and more tender.
Ingredients:
• A pound of pork liver;
• Two hundred and fifty grams of hard cheese;
• Three onions;
• Two hundred grams of mayonnaise;
• Parsley dill.
Cooking Method: Pork liver is boiled in salted water, cooled. Onions are peeled and cut into half-carcasses. The cheese is cut into small straws or passed through a grater. From the cooled pork liver remove excess films and rubbed on a coarse grater. Mixed with grated cheese. Onion is poured juice and added to the salad. Everything is well mixed and refilled.
mayonnaise. Salad is served in portion salad bowls, decorated with fresh herbs.
Liver salad with puff cheese
Lay the liver salad in layers. Each row is smeared with mayonnaise, on top - thickly sprinkled with cheese.
Ingredients:
• Three hundred grams of beef liver;
• Two boiled coasters;
• Two bulb onions;
• One hundred and fifty grams of hard cheese;
• Four chicken eggs;
• Three table. spoons of mayonnaise;
• Salt, pepper, fresh greens.
Cooking Method:
The liver is boiled in salted water. Separately, boil carrots and eggs. All ingredients are passed through a coarse grater or cut, whites and yolks separately. Prepared foods are divided into two portions. The first layer spread liver, salt, pepper and smear with a thin layer of mayonnaise. Onions are cleaned, washed, finely chopped and sprinkled with apple cider vinegar. The second layer is placed pickled onions. The third layer is a carrot, smeared with mayonnaise. Then sprinkle with grated cheese and make a mesh of mayonnaise. Spread egg whites - mayonnaise, then - yolks - mayonnaise. Repeat all layers and sprinkle with finely chopped fresh herbs.
Layered salad with liver, cheese and potatoes
Ingredients:
• A pound of beef liver;
• One hundred grams of Dutch cheese;
• Three chicken eggs;
• Two hundred grams of potatoes;
• One onion (bulb);
• One hundred and fifty grams of mayonnaise;
• Salt, pepper, greens.
Cooking Method:
Films and veins are removed from the liver, boiled for twenty minutes on a stove or seven minutes in a slow cooker. Boiled eggs are boiled, potatoes are boiled with the peel, allowed to cool. Eggs are peeled, finely chopped or rubbed on a fine grater. Peel the potatoes and rub on a coarse grater.
Boiled liver chopped straw or passed through a large grater. The cheese is finely chopped into straws or rubbed on a medium grater. Onions peeled, finely chopped and poured boiling water. After a few minutes the water is drained. So the onions in the salad will not be bitter and crispy. The prepared ingredients are laid in layers. The bottom of the dish is smeared with a small amount of mayonnaise, put grated liver and again smeared with mayonnaise. The second layer put a layer of onions and potatoes, smeared with mayonnaise. The top layer is laid eggs, make a mesh of mayonnaise. Top salad sprinkled with grated hard cheese, finely chopped greens. Salt, pepper, served on a common dish.
Cheese salad with liver and tomato
Decorate the salad with fresh tomatoes of red, yellow and green flowers.
Ingredients:
• A pound of beef liver;
• Two hundred grams of cheese (solid);
• Three chicken eggs;
• Two potatoes (large);
• One onion;
• One fresh tomato;
• Three hundred grams of mayonnaise.
Cooking Method:
The liver is washed and the film is removed. Immersed in a saucepan with cold salted water and put on gas. After boiling, boil for twenty minutes on low heat. On readiness - cool. Eggs are boiled hard boiled, and potatoes - in uniform. All cooked foods are ready to rub on a coarse grater. The onion is peeled and thinly cut into rings, doused with boiling water. Hard cheese is passed through a grater and they begin to lay the salad in layers. A flat large plate is smeared with mayonnaise and laid beef liver. Onions are put in the second row, potatoes are put in the third layer, and eggs are laid in the fourth. Each layer is well coated with mayonnaise and slightly salted. Top thickly sprinkled with grated cheese, fresh herbs and decorated with fresh tomatoes. Before serving, the salad is cooled. Enjoy your meal!
Salad with liver, cheese and cucumbers
Add pickled cucumbers to salad with liver. The dish will be sour and crispy. 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 (solid);
• One hundred and fifty grams of pickled cucumbers;
• Five to eight cherry tomatoes;
• For dressing - mayonnaise or sour cream;
• Salt, pepper, greens.
Cooking Method:
Chicken or beef liver is boiled in salted water for about twenty minutes. Allow to cool and cut into strips. Pickled cucumbers are cut into squares. Hard cheese is ground on a grater or cut into strips. Fresh greens finely chopped. Prepared foods are mixed, salted and gloved. Salad seasoned with mayonnaise or sour cream. Cherry tomatoes are cut in half and when served up to the table spread on top of the salad.
Salad from liver 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:
Wash the liver, remove the veins and boil in salted water. Boiled liver removed from the broth and cooled, rubbed on a coarse grater. Eggs are peeled and finely cut. Part of the prepared liver is laid on a flat dish, smeared with mayonnaise. Carrots are boiled, cooled and passed through a grater. Lay on the liver. Onions and mushrooms finely chopped and passer in a frying pan. Lay the next layer on the carrot, coat with mayonnaise. The second boiled egg is passed through a fine grater and sprinkled on the salad. A layer of liver is again laid on top and sprinkled thickly with grated cheese. Decorate with fresh greens.
Tips and Tips
• If you’ve peeled an onion too big for a salad, you can cut its half rings in half.
• So that the onions in the salad are not bitter, they are cut and put into enameled dishes. Five tablespoons of acetic acid are added, water is poured and put on a slow gas. Give boil and leave to cool. Onions will taste good and lose bitterness.
• Another way to eliminate the bitter taste of onions - chopped pour boiling water and let stand for a few minutes. Water to drain.
• If you are making a layered salad, do not change the order in which the ingredients are laid perfectly as described in the recipe. Paradoxically, the taste is not the same.
