Beef liver salad with green peas
4 servings
35 minutes
Beef liver salad with green peas is a harmony of flavors and textures from European cuisine. Beef liver adds richness and tenderness to the dish, while green peas bring fresh, sweet notes. Pickles add a tangy sourness, and sautéed onions and carrots contribute a light caramel sweetness. Dressed with mayonnaise, the salad gains creaminess and unites all components into a single flavor composition. It is perfect as a standalone dish or as an accompaniment to meat dishes. Served chilled, it is especially pleasant on warm days. This salad is an excellent choice for festive tables and cozy home dinners.
1
We boil the liver, salt it at the end of cooking, cool it down, and cut it into small cubes.
- Beef liver: 500 g
2
Chop the carrots and onions and sauté them in vegetable oil, cut the cucumbers into small cubes.
- Carrot: 2 pieces
- Onion: 1 head
- Pickled cucumbers: 3 pieces
3
Mix everything and dress with mayonnaise.
- Canned green peas: 200 g
