Description
The salad was delicious the first day, but on the other, when finished, it's a miracle how good it was. Very juicy. We all loved it. The original recipe posted in 2009, cook Meotida
Ingredients
-
Beets
1 piece
-
Carrots
2 piece
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Onion
1 piece
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Apple
1 piece
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Chicken liver
300 g
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Garlic
2 tooth
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Cheese
70 g
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Walnuts
30 g
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Lettuce
-
Coriander
-
Lemon
0.5 piece
-
Mayonnaise
Cooking
The liver is cut out of the film and ugly places, cut into small slices.
Carrots grate on a coarse grater, finely chop the onion.
Fry the onions until Golden brown in vegetable oil
Add the carrots and fry until soft.
Add liver
And quickly fry on high heat until the livers change color and of the pieces will not ooze blood, literally 2-3 minutes to dry up.
Beets peel, grate on large grater, gently squeeze excess juice and drink it, it's just a storehouse of vitamins. Some beautiful nuts to leave for decoration, others grind is not too fine. Add the beets, ground walnuts, salt and ground coriander to taste, mix well.
Lettuce to break it into large pieces and lay on a flat plate. I use for making layered salads sliding ring, but can be done simply in a deep bowl.
On the salad put the beet mass
And smear a thin layer of mayonnaise.
Next, put the cooled liver with vegetables. To grease with a thin layer of mayonnaise.
Apple cut into strips and carefully sprinkle with lemon juice to apples not darkened. Mix well and spread on the liver
Well lubricated with mayonnaise.
Sprinkle the salad with grated on a fine grater cheese and very finely chopped garlic,
Decorate with walnuts, which make the taste of the salad more interesting and brighter.
Let the salad infuse in the fridge.
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