Veal liver salad with beans
5 servings
30 minutes
Salad of veal liver with beans is a harmonious combination of the tender taste of liver and the light sweetness of vegetables. The dish belongs to European cuisine and is an excellent example of simplicity and sophistication at the same time. Historically, liver dishes are popular due to their nutritional properties and rich flavor. In this recipe, soft veal liver is combined with canned beans, adding heartiness and pleasant texture. The light acidity of napa cabbage and the aroma of fried onions with carrots give depth to the salad's flavor. The mayonnaise dressing makes it even richer, while adding salt highlights all flavor nuances. This salad is perfect as a standalone dish or as an addition to the main table, delighting gourmets with its balance and richness of taste.
1
Boil the liver.
- Calf's liver: 200 g
2
Fry the carrot and onion (sliced into half rings).
- Onion: 1 head
- Carrot: 1 piece
3
Cut the liver into thin strips.
- Calf's liver: 200 g
4
Cut the Beijing cabbage into thin strips.
- Napa cabbage (pak choi type): 1 piece
5
Mix all ingredients and add mayonnaise. Salt to taste.
- Canned beans: 1 jar
- Calf's liver: 200 g
- Onion: 1 head
- Carrot: 1 piece
- Napa cabbage (pak choi type): 1 piece
