Warm Beef Liver Salad with Arugula Recipe
An independent dish that beautifully emphasizes the taste of the liver. Despite the roasting process, the salad turns out to be light. Pickled onions give the salad a special taste.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Marinate the onion: cut half of the head into thin half rings, disassemble, scald and immediately pour cold water over it. Put in a bowl, add 1 tsp sugar, 0.5 tsp salt, 1 tbsp 9% vinegar, 1 tbsp vegetable oil. Stir and set aside. While we are cooking the rest of the ingredients, the onion will be marinated.
  2. Beef liver is washed, cleaned from films, cut into thin strips.
  3. Heat the oil in a frying pan. Add the liver. add salt and pepper to taste. The liver is fried very quickly – 3-5 minutes. In the roasting process, it is often necessary to intervene.
  4. Cut the cucumber into cubes, tear the arugula into arbitrary slices.
  5. When the liver is fried, mix the cucumber, arugula and pickled onion, from which drain the excess marinade.
  6. We put the vegetable mixture on a plate first, and then the liver. Additional refueling is not required, onions and liver will give juice and oil themselves. For lovers of red vegetables, it will be good to add a few halves of cherry tomatoes
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