liver salad

Delicious chicken liver salad with potatoes and broccoli

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Who doesn’t love a tasty salad that combines fresh ingredients with unmistakable flavors? The chicken liver salad with potatoes and broccoli is an excellent choice, easy to prepare, and can be served as an appetizer or a main dish. This recipe not only offers fantastic taste but is also a rich source of nutrients.

A bit of history

Chicken liver is a versatile ingredient used for decades in numerous culinary cultures. Over time, it has become appreciated not only for its rich flavor but also for its nutritional properties, being high in vitamins A and B, iron, and protein. Combined with fresh vegetables like broccoli and potatoes, this dish becomes not only tasty but also nourishing.

Necessary ingredients

- 250 g chicken livers
- 1 medium potato
- 2 bunches of broccoli
- 3-4 pickles
- 100 g mayonnaise
- Salt and pepper to taste
- 1 cup of white wine (about 250 ml)
- 1 teaspoon of sugar
- 1 tablespoon of oil for frying

Step-by-step preparation

1. Preparing the livers: Start by washing the chicken livers well under cold running water. Make sure to remove any membranes or impurities. This step is essential for achieving a fine and tasty dish.

2. Frying the livers: In a frying pan, add the oil and heat it over medium heat. Add the livers and fry them for about 1 minute, until they start to brown.

3. Adding the wine and sugar: After the livers have browned, pour the cup of white wine into the frying pan and add the teaspoon of sugar. The wine will help to tenderize the livers and add a hint of sweetness. Let the mixture simmer for 5-7 minutes until the livers are fully cooked and the wine has reduced.

4. Preparing the potato and broccoli: Meanwhile, peel the potato and cut it into small cubes. Boil it in salted water for 10 minutes, along with the broccoli florets, until they become tender, but don’t overcook to preserve nutrients.

5. Combining the ingredients: Once the potato and broccoli are boiled, drain them well and let them cool for a few minutes. In a large bowl, add the livers, potato, broccoli, and sliced pickles.

6. Adding the dressing: For extra creaminess, add the mayonnaise over the ingredients in the bowl. Gently mix to combine all the flavors. Don’t forget to season with salt and pepper to taste.

7. Serving: The liver salad can be served warm or cold. It is an excellent choice for a quick lunch or a hearty dinner. You can also add some lettuce leaves for an extra touch of freshness.

Tips and useful advice

- If you want to make a healthier salad, you can replace the mayonnaise with Greek yogurt, which will give a creamy texture and reduce calories.
- Add some spices like sweet paprika or herbs to enhance the flavor.
- Make sure not to overcook the livers, as they can become dry and tasteless.

Calories and nutritional benefits

This chicken liver salad is not only delicious but also nourishing. One serving (about 200 g) contains approximately 350-400 calories, depending on the amount of mayonnaise used. It is an excellent source of protein, vitamins, and minerals, making it ideal for a balanced diet.

Frequently asked questions

1. Can I replace chicken livers with another type of meat? Yes, you can use duck or turkey livers, but the cooking time may vary.

2. What other vegetables can I add to the salad? Cooked carrots, peas, or bell peppers can add a splash of color and flavor.

3. How can I store the salad for later consumption? Keep the salad in an airtight container in the refrigerator, and the taste will last for a few days.

Pair this salad with a refreshing drink, like mint tea or white wine, and enjoy a simple yet flavorful dish.

In conclusion, the chicken liver salad with potatoes and broccoli is a quick and easy recipe, perfect for any occasion. With little effort and simple ingredients, you can impress family and friends with a dish that combines taste with nutritional benefits. Enjoy your meal!