Warm Liver Salad
Salads • European
Description
The liver can be replaced with any boiled meat or fish that is allowed and cooked to medium doneness. Very tasty.
Ingredients
- Veal Liver 15 oz
- Onion ½ head
- Garlic 2 cloves
- Eel to taste
- Vegetable Oil 0 fl oz
- Soy Sauce 0 fl oz
Step-by-Step Guide
Step 1
Finely chop ½ head of onion and 1–2 cloves of garlic.
Step 2
Sprinkle 2–3 drops of oil on a non-stick skillet and spread it around the pan. Sauté the onion and garlic under a lid in the skillet while you wash the chicken liver.
Step 3
Add the liver to the skillet and simmer with the onion and garlic under the lid, stirring occasionally. The liver cooks very quickly. Therefore, after stirring it 1–2 times, add ½ teaspoon of soy sauce and keep it covered for another 1–2 minutes.
Step 4
During this time, slice the leaves of any lettuce (I used iceberg) onto a plate, top with the contents of the skillet (liver + onion + garlic), and sprinkle with any herbs (I used cilantro, parsley, and dill).
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