Granted – not everybody likes liver, nor that it has an appetizing look. For some reason this organ does not get any respect in the US, hence the low cost. It is actually a great source of protein and iron, but of course tastes differ, and for those who does like liver this salad is a great alternative of liver pate. Only three ingredients needed: fried liver (can be chicken or veal liver) cut in thin stripes or even shredded with the hand grater, lots of fried onions ( I chop onions to thin stripes and fry in grape seeds oil). The third component is pickles. Chopped liver is usually garnished with pickles to cut through it’s strong flavor, so here you have it embedded with the salad. Just mix these three ingredients with spoon or fork. No whipping or blending needed! Not even dressing needed, though you can add a table spoons of olive oil if it feels too dry and hard to combine. Spoon it on a cracker for an appetizer or eat with a fork, it is certainly very rich and satisfying. And for those who does like the unique meaty, almost sweet flavor – it is very delicious.
I grew up eating liver frequently because my Dad loved it and Mom made it quite well. We usually had beef liver available at the local market. We fried ours in lots of onions after the liver was cooked first with spices and lots of crushed black pepper. Not everyone is used to the texture of liver, including my kids 🙂 . Thanks for sharing this recipe.
Thanks for the comment :). Me too, we were eating lots of it and yes – usually with lots of fried onions. Sometimes I added sour cream in the end to make a sauce.
That’s why I like this salad, I ate it in my aunt’s house, she dressed it with mayonnaise, which is last resort condiment for me. So I tried to not dress it at all, and it turned out better.
These culinary masterpieces require a glass of good wine. What wine would you recommend for your exquisite food?
I would recommend white wine, like Chardonnay to match the richness, but still refreshing or rose, but not red.
Thank you so much!