Warm Liver Salad

Salads | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

The liver can be replaced with any boiled meat or fish that is allowed and cooked to medium doneness. Very tasty.

Ingredients

Veal Liver - 14.1 oz
Onion - ½ head
Garlic - 2 cloves
Eel - to taste
Vegetable Oil - 0 fl oz
Soy Sauce - 0 fl oz

Step by Step guide

Step 1

Finely chop ½ head of onion and 1–2 cloves of garlic.

Step 2

Sprinkle 2–3 drops of oil on a non-stick skillet and spread it around the pan. Sauté the onion and garlic under a lid in the skillet while you wash the chicken liver.

Step 3

Add the liver to the skillet and simmer with the onion and garlic under the lid, stirring occasionally. The liver cooks very quickly. Therefore, after stirring it 1–2 times, add ½ teaspoon of soy sauce and keep it covered for another 1–2 minutes.

Step 4

During this time, slice the leaves of any lettuce (I used iceberg) onto a plate, top with the contents of the skillet (liver + onion + garlic), and sprinkle with any herbs (I used cilantro, parsley, and dill).