Salad with liver and prunes. Recipe: Salad with liver and prunes - layered, with nuts and cheese topping. Very, very tasty and original salad with liver, mushrooms and prunes

I first saw the recipe for this salad in one of the culinary magazines. I liked that the salad had a minimum of ingredients, it looked very appetizing, and it wasn’t difficult to prepare. Moreover, the salad turns out to be very tasty, satisfying and original in its own way. The main thing is to serve it chilled. Let it sit in the refrigerator for six hours before serving. During this time, the salad will become saturated, rich and pleasant to the taste.

So, to prepare a salad with liver and prunes you need only five main ingredients, and, of course, mayonnaise. Where would we be without him?

For a salad with prunes, I usually buy chicken liver, defrost it, boil it and chop it finely.

I put it in a salad bowl, sprinkle with walnuts and add a little mayonnaise on top - this will be the first layer of salad with prunes.

The third layer is a finely chopped egg.

I add an egg to the salad, then sprinkle with walnuts in the same way and add mayonnaise.

The last layer of salad with prunes is a green apple, always with sourness. I grate the apple on a coarse grater and add it to the salad. I distribute it evenly so that the apple covers the previous layer of salad, sprinkle with nuts and add mayonnaise.

The finishing touch to the salad with prunes and liver is a sprinkle of cheese. Rub a piece of cheese on a fine grater and voila - the salad with prunes and liver is ready. Decorate the top as you wish. This time I did it like this.

By the way, for this salad I pour boiling water over the walnuts. This way they become not only cleaner, but also softer, which means they can be easily cut with a knife to add to the salad.

Salad with prunes and liver is an original find for those who love a combination of sweet and meat. And don't forget to serve it chilled. Bon appetit!

Cooking time: PT00H30M 30 min.

Ingredients:
Liver (beef) 500 gr.
Cheese 300 gr.
Prunes 300 gr.
Onion 150 gr. (3 medium heads)
Mayonnaise to taste.

Preparation:
Rinse the prunes.
Boil the liver. This is how I do it: I cut it into pieces, pour it with water for half an hour or an hour (it would be even better to soak it in milk).
Then I dump the liver into boiling water. Add salt 5 minutes after boiling. I cook it for 15-20 minutes in total.
Grind the boiled liver in a meat grinder along with prunes.

Finely chop the onion and fry.

Grate the cheese on a fine grater.
Combine liver + prunes + cheese + onion, add salt, season with mayonnaise, mix thoroughly.

Basically, the salad is ready. But it looks very unpretentious. Of course, you can do it quickly and simply, for example something like this:

But I spotted Nelya Demidova (http://my.mail.ru/community/ovkuse.ru/6FF96627B8B7ECD2.html), for which I thank her very much, for the idea of ​​decorating this salad in the shape of a ship, and decided to try it.

So let's get started.
We put the salad in the refrigerator for an hour so that it can better hold its shape.
During this hour, we look at what we have in the refrigerator that can be used for decoration. I found carrots (I boiled them right away, it’s easier to cut figures out of them), cucumber, sliced ​​cheese, olives, kiwi, and greens.
Take the salad out of the refrigerator. We form the hull of our boat from the lettuce mass and coat it with mayonnaise.
Well, then, to the best of our imagination, we decorate our boat.