Salad with liver, pickled cucumbers and cheese
5 servings
30 minutes
This salad with liver, pickled cucumbers, and cheese is a true gastronomic discovery. It combines the tenderness of boiled liver, the spiciness of pickled cucumbers, and the softness of cheese, creating a harmony of flavors and textures. Italian cuisine is renowned for its ability to combine simple ingredients into exquisite dishes, and this salad is a vivid example of that approach. Fresh herbs, sour cream dressing, and bright accents from cherry tomatoes and quail eggs complement the composition. The dish is perfect for a festive table or a light dinner, delighting with its rich taste and appetizing appearance. Try it out; it may become your favorite culinary discovery!
1
Boil the liver until cooked (cook for about 25-30 minutes after boiling).
- Biscuits (cookies): 300 g
2
Cool down and cut into cubes.
- Biscuits (cookies): 300 g
3
Cut the cucumbers into cubes.
- Marinated cucumbers: 150 g
4
Cut the cheese into cubes.
- Cheese: 150 g
5
Chop the greens finely.
- Fresh herbs: to taste
6
Mix liver, cucumbers, cheese, and greens. Add a little salt and pepper.
- Biscuits (cookies): 300 g
- Marinated cucumbers: 150 g
- Cheese: 150 g
- Fresh herbs: to taste
7
Add sour cream (or mayonnaise). When serving, place halved cherry tomatoes and quail eggs.
- Cherry tomatoes: 5 piece
- Quail egg: 5 piece
