Liver salad with nuts
4 servings
20 minutes
Liver salad with nuts is an elegant combination of tender chicken liver, sweet beetroot, and crunchy nuts, dressed with a fragrant olive oil and lemon juice dressing. This dish is rooted in Russian cuisine, where liver is traditionally used in salads for its rich flavor and nutritional properties. The sweetness of the beetroot beautifully complements the liver's savoriness, while the nuts add depth and texture. The garlic and lemon juice dressing provides a refreshing tang, making the salad an ideal addition to festive tables or a nutritious option for everyday meals. The dish can be served warm or chilled, enjoying its rich flavor and harmonious balance of ingredients.
1
Wash the chicken liver, dry it, and fry it in vegetable oil.
- Chicken liver: 300 g
2
Boil the beetroot, let it cool, and cut it into cubes.
- Beetroot: 2 pieces
3
Roast the nuts in a dry pan and chop them finely.
- Cashews: 100 g
4
To prepare the dressing, whisk olive oil with lemon juice. Add minced garlic.
- Olive oil: 50 ml
- Lemon juice: 30 ml
- Garlic: 1 clove
5
Mix the liver and beetroot. Dress the salad. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
