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Salad "Obzhorka" with liver
Instructions
Finely chop the onion into 3–4 mm cubes. Small onion is almost unnoticeable in texture in the finished salad, but it gives the right sweet, caramel taste.
Saute the onion in vegetable oil for 5–7 minutes over medium heat until golden – it is the caramelised onion that gives the salad a deep flavour.
Grate the peeled carrot on a medium grater. A medium grater is best: on a coarse one the carrot stays firm and takes long to cook, on a fine one it turns to mush.
Add the carrot to the onion. Fry until fully cooked for 7–10 minutes, seasoning with salt and pepper at the end. Salting at the start makes the carrot firm – season only once it is half-cooked.
Cool the boiled eggs under cold water, peel them and grate them on a fine grater. A fine grater gives a fluffy, "snowy" egg layer that looks lovely in cross-section.
Peel the cucumber, removing the skin and seeds, and chop it into small 5 mm cubes. Cucumber seeds add extra moisture to the salad – be sure to remove them.
Finely grate or finely chop the chilled boiled chicken liver. Boil the liver beforehand for 15–20 minutes in lightly salted water with a bay leaf.
Place the first layer – grated liver – in a deep dish or salad bowl. Lightly salt it and cover with a mayonnaise grid – not a solid layer, but a thin lattice, so the salad doesn't "drown" in mayonnaise.
Sprinkle the liver with grated eggs and coat with a mayonnaise grid.
Add a layer of chopped lightly salted cucumbers. The cucumber layer gives a pleasant sour accent that sets off the liver flavour.
Cover the cucumber layer with the cooled onion-and-carrot saute. Coat with a mayonnaise grid.
Add a second layer of grated eggs and a mayonnaise grid.
Place the second layer of liver. Lightly salt it and cover with a mayonnaise grid. Multiple layers are the key to a beautiful cross-section.
Finish with a layer of sauteed vegetables. Decorate with a mayonnaise grid and chopped fresh parsley. Let the salad rest for 2–3 hours in the fridge – this is exactly how its true flavour develops.
Tips
- 1
Boil the liver and eggs in advance – the evening before or in the morning – then assembly takes literally 15 minutes.
- 2
Let the salad rest for 2–3 hours – the layers will soak through and become tastier, the texture will turn even and the flavour deep.
- 3
Use homemade mayonnaise made with eggs and olive oil – it gives a more delicate, natural taste. Mimosa salad is made on a similar principle.
- 4
Garnish the salad with fresh herbs (parsley, dill, spring onion) before serving – a bright green accent makes the dish more vibrant.
FAQ
What can I use instead of chicken liver? +
Beef liver works well (richer flavour, cooking time 40–50 minutes) or pork liver (fattier, boil for 30–40 minutes). With beef liver the salad turns out more "grown-up" in taste. Turkey liver also suits – tender like chicken, but larger. Duck or goose liver is the most gourmet but expensive option. Before boiling, be sure to clean the liver of membranes and bile ducts to remove any bitterness. Cooking times: chicken – 15–20 minutes, turkey – 20–25, beef – 40–50, pork – 30–40 minutes.
Can I replace the lightly salted cucumber? +
Yes, use pickled cucumbers (more sour taste), salted barrel cucumbers (the classic "grandmother's" version), fresh cucumbers with a pinch of salt (a more refreshing option), or pickled gherkins (small and crunchy). Each cucumber lends its own character: salted ones are the most aromatic, pickled ones have a vinegar note, fresh ones are refreshing. Fermented cucumbers give the most authentic "vintage" flavour to the salad. The main thing is to choose firm, crunchy cucumbers, as soft ones will spoil the texture of the layer.
How long does the finished salad keep? +
In the fridge in a tightly closed container – up to 2 days. On the second day the taste becomes even better, because the layers soak fully in the mayonnaise. A dressed salad (with mayonnaise) is best eaten within 24 hours – on the third day the mayonnaise may separate, and the liver and eggs may take on an unpleasant aftertaste. Do not freeze it – after thawing the eggs become "rubbery" and the vegetables watery. Make it in portions for 1–2 days, or all at once for a festive table for 6–8 people.
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