Very tender salad with chicken liver and pickles 🥗

Ingredients

Step cooking

Training

1. Half-fill the small pot with cold water, and then put on fire to bring the liquid to a boil.
   
2. Meanwhile, thoroughly rinse 350 g of chicken liver under cold running water, after which we trim the film and other unnecessary parts. We dip the liver exclusively in boiling water, and then cover the pan with a lid and set the medium heat. Cook the product after boiling for 15 minutes. About 2-3 minutes before the end of cooking, the liver must be salted. We take out the cooked liver from the broth and leave to cool to room temperature.
   
3. We lay three chicken eggs in a small pan and fill with ordinary cold water, and then add about 10 g of salt there. Salt is added so that the eggs do not crack during the cooking process. Cook the eggs from the moment of boiling for about 8-10 minutes, and then drain the hot liquid and fill the eggs with ice water for 2-3 minutes. Thus, the shell is very easy to separate from the protein, without damaging the integrity of the egg.
   
4. We clear the cooked product from the shell and leave to cool to room temperature. Peel a medium-sized onion from the husk, and then finely chop it with a sharp knife.
   
5. Peel a small carrot, then grind it using a coarse grater.
   
6. We heat the pan, then pour 20-30 ml of refined sunflower oil into it. As soon as the oil warms up strongly, put the chopped onions on it and fry until a soft and transparent state is obtained. As soon as the onion reaches the desired state, add the grated carrots to it and fry the vegetables until the carrots become soft. Meanwhile, peel three cloves of garlic, then finely chop them with a sharp knife. We send the crushed garlic in a pan to the vegetable mixture, and then fry the mass for one minute. Put the fried vegetables in a separate bowl and leave to cool completely.
   
7. Grind the cooled chicken liver with a knife, cutting it into small strips.
   
8. Next, we grate boiled eggs, three pickled cucumbers and 100 g of cheese on a coarse grater, with each of the ingredients decomposed into different containers.
   

Assembly

1. We cover the flat large dish with lettuce, beautifully laying them out in a circle. First, lettuce leaves well washed with running water, and then dried with paper towels until dry. We transfer the mayonnaise in an amount of 100-150 g into a disposable pastry bag so that it is convenient to use it in the process of forming the salad. Lettuce leaves lightly cover with mayonnaise, and then spread the chopped liver.
   
2. On the liver we draw a small mesh of mayonnaise, on top of which we form a layer of pickled cucumbers.
   
3. The next layer is cooked fried vegetables.
   
4. Lightly salt the vegetables and cover with mayonnaise. Next, we form the egg layer, then lightly salt it and grease it with mayonnaise.
   
5. The last layer is grated cheese.
   
6. We send the formed salad in the refrigerator for 2 hours so that the product is well saturated with mayonnaise. After this time, we remove the product from the refrigerator and decorate it with sprigs of fresh dill.
   

Video recipe

This video shows you how to make a salad with chicken liver and pickles.