This salad serving can be called one of the most popular. This is not surprising, because the cooking process is impossibly simple. Put the dish on the table, and your usual meal will turn into a real holiday. About everything in detail in the recipe.
Ingredients
- Chicken liver - 350 g
- Quail eggs (boiled) – 4 pieces
- Tomatoes - 2 pieces
- Pickled cucumbers - 2 pieces
- Olives (without a bone) – 10 pieces
- Onion - 1 piece
- Lettuce - 150 g
- Nuts (any) – handful
- Capers - 2 tsp.
- Vegetable oil - 3 tbsp.l.
- Apple cider vinegar - 2 tsp.
- Paprika (ground) – to taste
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Rinse the chicken liver, peel off the films and dry with paper towels.
Fry the liver in vegetable oil until tender. Season with salt and pepper before turning it off.
Chop tomatoes, pickled cucumbers and peeled onions.
Pick the onion separately and mix with vinegar.
Tear the salad leaves into pieces with your hands.
Dry the nuts in a frying pan and chop them slightly.
Peel the quail eggs from the shell and cut in half.
Mix lettuce leaves, tomatoes, cucumbers, pickled onions, olives, capers and nuts.
Add salt, pepper and mix gently.
Put the salad on a plate, forming a wreath. For convenience, you can put a glass or cup in the middle.
Spread the quail eggs and chicken liver evenly.
Sprinkle the finished salad with paprika. You can additionally decorate with lemon slices or fresh herbs.
