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 Warm Salad of Liver Recipe
This salad is for liver lovers. What can we say about this? Fast, tasty, satisfying, healthy!
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. To prepare this salad, you can take both beef and chicken liver. We remove the film from the liver, dry it with a paper towel, it is easier to work with frozen food. Cut beef liver into strips. If the liver is chicken, then cut the pieces in half. Wash the mushrooms, dry them and cut them into plates.
    To prepare this salad, you can take both beef and chicken liver. We remove the film from the liver, dry it with a paper towel, it is easier to work with frozen food. Cut beef liver into strips. If the liver is chicken, then cut the pieces in half. Wash the mushrooms, dry them and cut them into plates.
  2. Pour the oil into a frying pan and fry the liver for 1 minute until golden brown, stirring.
    Pour the oil into a frying pan and fry the liver for 1 minute until golden brown, stirring.
  3. Put the mushrooms and fry everything together for another 3-4 minutes.
    Put the mushrooms and fry everything together for another 3-4 minutes.
  4. Add soy sauce to the liver with mushrooms. Stir and simmer for a couple of minutes. Remove the baking sheet from the stove and let it cool down a little.
    Add soy sauce to the liver with mushrooms. Stir and simmer for a couple of minutes. Remove the baking sheet from the stove and let it cool down a little.
  5. Put the washed dried arugula in a plate. Add tomatoes, cut into slices.
    Put the washed dried arugula in a plate. Add tomatoes, cut into slices.
  6. Add the liver and mushrooms together with the juice released during frying.
    Add the liver and mushrooms together with the juice released during frying.
  7. Sprinkle the salad with balsamic vinegar and sprinkle with a mixture of freshly ground peppers, mix.
    Sprinkle the salad with balsamic vinegar and sprinkle with a mixture of freshly ground peppers, mix.
  8. Serve the salad warm, sprinkled with pine nuts.
    Serve the salad warm, sprinkled with pine nuts.
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