Description
Prepare this salad for many years at almost every holiday, and on weekdays often. Quite simple and affordable, tasty and filling, juicy and tender. Beautiful! Always goes on "cheers" and disappear from the table one of the first. Come on in, help yourself.
Ingredients
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Chicken liver
250 g
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Chicken egg
3 piece
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Carrots
1 piece
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Red onion
1 piece
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Pickled cucumber
3 piece
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Parsley
0.5 coup
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Lemon juice
2 Tbsp
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Sour cream
3 Tbsp
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Mayonnaise
3 Tbsp
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Mustard
1 tsp
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Garlic
1 tooth
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Salt
-
Black pepper
Cooking
Pre-boil eggs, chicken liver and carrots.
Onion cut into small cubes and marinate in lemon juice for 10-15 minutes (while we take care of the rest of the ingredients)
Cucumbers cut into cubes the same size as the onion. I use pickled cucumbers TM "6 acres" "Cucumbers are delicious."
Carrots grate on a coarse grater. Chicken liver chop quite finely.
Separate the whites from the yolks. Proteins grate on a coarse grater, and yolks - for small.
For the sauce mix the sour cream, mayonnaise, mustard, chopped garlic. Add salt, season with pepper.
With onions and cucumbers to drain off the liquid, gently squeeze the vegetables. Parsley chop. Assemble salad in this way: at the bottom of a deep bowl place a layer of proteins, lubricate the squirrels with the sauce.
Layer carrots, chopped parsley, sauce...
A layer of cucumbers, layer of onions, sauce...
The last layer is put chicken liver. Assembling the salad so each layer is slightly press down, to stamp, to salad well-kept shape and faster absorbed. Cover the bowl with a lid or tighten the food film and put it in the FREEZER for 15-20 minutes (salad will not have time to freeze!!!)
And it is possible to assemble the salad using a serving ring in the reverse sequence of layers. -liver sauce; -onion, cucumber, sauce; -greens, carrot sauce; protein yolk.
20 minutes to get the salad bowl out of the freezer, cover it with a plate and flip. Sprinkle the salad with the egg yolks. You're done!
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