Beef liver salad with pickled onions
6 servings
90 minutes
Beef liver salad with pickled onions is a true embodiment of flavor and texture harmony. Its roots trace back to European cuisine, where liver is valued for its rich taste and benefits. The tender, slightly sweet liver pairs wonderfully with the tangy pickled onions that add a refreshing acidity. Allspice and bay leaves deepen the aroma, while mayonnaise binds the components into a cohesive, soft structure. This salad not only warms but also surprises with the contrast of ingredients. It is served chilled, making it an excellent appetizer for main dishes or a standalone treat on festive tables. The simplicity of preparation and richness of flavors make it a favorite choice for gourmets who appreciate richness and tenderness in one dish.
1
Prepare the necessary ingredients.
2
Wash the beef liver well under running water. Place it in a pot and cover with water.
- Beef liver: 600 g
- Water: 1 glass
3
Place the pot on the fire, bring to a boil, and boil for 10-15 minutes.
4
Put 5 peppercorns and 1 bay leaf in a pot, add salt to taste. Cook the liver until done for about 30 minutes.
- Allspice peas: 5 piece
- Bay leaf: 1 piece
- Salt: to taste
5
Drain the broth and cool the liver in the pot with the lid closed.
6
Peel the onion, wash it well, cut it into strips or half-rings, and place it in a separate container.
- Onion: 2 heads
7
Put salt, vinegar, and water into a container with chopped onions. Mix well.
- Salt: to taste
- Vinegar 9%: 150 ml
- Water: 1 glass
8
Clean the liver from the film, remove all excess. Cut into thin strips. Drain the pickled onions in a colander and squeeze a little, then place them in a container with the sliced liver.
- Beef liver: 600 g
- Onion: 2 heads
9
Add salt and pepper to taste, then add mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: 150 g
10
Mix all ingredients and let them steep for about 1 hour. Serve cold.