If you want to treat yourself to something delicious and unusual, then make a recipe for chicken liver salad. In many countries around the world, by-products are considered a delicacy. Therefore, the following appetizer is suitable for regular lunches and festive receptions. The salad is served warm. Thanks to which it can replace an appetizer and a hot meal.

Chicken liver is rich in protein. At the same time, it has almost no fat. The product contains few calories. Due to this, it is recommended to include it in the composition of the diet for low-calorie diets. Chicken liver contains a sufficient amount of cholesterol. Therefore, salads made of it should be included in the diet, but their quantity should be limited.

Quite exquisite are warm salads, which are served 30-40 minutes after cooking. In this recipe, liver is combined with a lot of vegetables. Therefore, the nutritional value of the dish increases.

The liver will be much more tender if it is previously soaked in milk. The procedure takes about 20 minutes. The remaining milk can be used to make sauces and second courses. If you do not plan to heat the milk, it is better to pour it out after use.

Ingredients:
Liver – 500 g;
Carrots – 1 pc;
Milk – 1 tbsp;
Onion – ½ head;
Fresh tomato – 2-3 depending on the size;
Cecil cheese – 100 gr;
Dill – 1 small bundle;
Lettuce – 3 leaves;
Butter – 2 tablespoons;
Olive oil – 2 tbsp;
Salt, pepper – to taste.

Method of preparation:

1. The liver is washed, cleaned of veins, cut into medium sized pieces. You should not mince it too much as liver is our main ingredient and it needs to be emphasized;
2. We put liver in a bowl, pour milk on it and let it stay for 20 minutes;
3. Onion is cut into half rings or cubes, grate carrots on a medium grater;
4. In a pan, heat butter, fry in it first onion until softened, then add the carrot. Braise for another 3 minutes;
5. Add liver, fry the contents for 5-7 minutes, until the red color disappears. Then add some milk or water. Braise for another 10 minutes until the liver is cooked. At the end we salt and pepper it;
6. While the liver cools down, let’s make the cold part of the salad. For this purpose we cut the tomato in medium slices, chop the dill finely, cut the cecil into strips about 3-4 cm. we just tear the lettuce leaves with our hands. Mix all the ingredients, pour olive oil, salt and pepper;
7. Now lay out our salad while the liver is still warm. We place the liver in a plate, leaving the middle free. There we put our mix of vegetables and greens. Let’s serve this snack to the table!