Name: Salad with beef liver and onions
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Ukrainian
Ingredients: Beef liver - 300 g; Pepper red - 1 pc; Iceberg lettuce - 1 pc; red onion to taste; Pepper red to taste; Salt to taste; Mayonnaise Light to taste

Quick, simple, budget-friendly. For lunch or dinner! A salad with beef liver and onions is suitable for an everyday menu. The combination of fresh crispy vegetables and tender fried liver will appeal to everyone who watches their figure. A huge plus is that you don't need to add mayonnaise – the salad is already very juicy.

Wash the liver thoroughly until the water is clean, remove the fatty layers, the remains of bile, it will add bitterness to the liver. Cut the liver into small pieces. You can take the liver fresh or frozen. The frozen product must first be thawed on the bottom shelf of the refrigerator.

Peel the bell pepper from the seeds and stem and cut into strips.

Peel the red onion and cut it into half rings.

Wash and dry the lettuce leaves. You can buy a ready-made mixture of salad leaves from the store or make it yourself from the greens that you have. My mix consists of Iceberg, Romano and Radiccio salads.

Heat the oil in a pan over medium heat. Lay out the liver and fry, stirring, on all sides for 5-8 minutes until ready. The exact frying time depends on the size of the pieces and the heat of the pan. It is important not to over-fry the liver. There should be no blood left inside, but the liver itself should remain soft. At the end, salt and pepper the liver.

In a bowl, mix the fried liver, bell pepper, onion and lettuce. Transfer the beef liver and onion salad to a plate and serve with mayonnaise. Bon appetit!

Transfer the beef liver and onion salad to a plate and serve with mayonnaise. Bon appetit!

Salad with beef liver and onions

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Salad with beef liver and onions

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