It is an unusual but very tasty and original salad. It can catch the liver’s fans fancy; also both beef and chicken liver could be used for salad.
Ingredients
Red beans 200 g
Chicken liver 500 g
Pickled mushrooms 150 g
Onions 150 g
Carrot 200 g
Mayonnaise to taste
Soy sauce 1 tsp
Vegetable oil 1 tbsp
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Put the raw white haricot beans in 2 liters of cold water for 8 hrs. Put the haricot beans into the pot, cover with 1 liter of cold water, and cook through (approximately 60 mins). Add some water if necessary. Cool the haricot beans.
2
Cook the liver in salted water until ready. The chicken liver is cooked in 15-20 minutes, the beef liver in 30 minutes. Don’t overcook the liver because it will be stiff. Cool and shred the liver.
3
Rinse pickled mushrooms in cold water. Cut them into pieces.
4
Dice the onion, slightly brown it in the vegetable oil.
5
Coarsely grate the carrot, add it to the frying pan; cook it until soft. Cool the carrot.
6
Combine all the ingredients, add the salt, pepper, and stir through the mayonnaise. For low-fat variant use the sour cream instead.
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