Sunflower Salad with Liver

Ingredients for the preparation of salad "Sunflower" with liver

  1. Chicken liver 300 grams
  2. Onions 1 piece (medium)
  3. Champignons (fresh) 300 grams
  4. Refined vegetable oil 30 milliliters
  5. Chicken egg 2 pieces
  6. Hard cheese 100 grams
  7. Canned corn 1 can (480 grams)
  8. Canned olives (seedless) 1 punk (260 grams)
  9. Potato chips 1 pack (85 grams)
  10. Salt as needed
  11. Mayonnaise to taste
  12. Purified water as needed
  13. Tablespoons vinegar 9% 2 tablespoons
  • Main ingredients: Liver, Eggs, Mushrooms, Cheese
  • Serving 1 serving
  • World Cuisine


A tablespoon, a stove, a stewpan, a bowl - 2-3 pieces, a slotted spoon, a cutting board - 2-3 pieces, a kitchen knife - 2-3 pieces, paper kitchen towels, a colander - 2 pieces, a frying pan, a wooden kitchen spatula - 2 pieces, canned wrench, grater, deep plate - 4 pieces, a large flat dish, plastic wrap, refrigerator.

Cooking salad "Sunflower" with liver:

Step 1: prepare the chicken eggs.

To begin with, use a soft kitchen sponge to thoroughly, but gently wash chicken eggs under trickles of cold running water. This must be done so that the microbes located on the surface of the shell do not penetrate into the protein through the opening pores during heat treatment.

Step 2: cook the chicken eggs.

Then we shift the testicles into a small stewpan, fill with purified water above their level by 2-3 centimeters, add a couple of tablespoons of salt there, as well as 9% vinegar and put on medium heat. After boiling, cook this ingredient hard-boiled 10-11 minutes, then, using a slotted spoon, transfer it to a bowl of ice-cold liquid and completely cool.

Step 3: prepare the liver.

It’s better not to lose a single minute while the eggs are boiling, we wash the liver. Dip it with paper kitchen towels, put it on a cutting board, remove from each vein, as well as the gall sac, which contains a very bitter liquid, and cut the chicken product into small pieces 2 to 2.5 centimeters in size.

Step 4: prepare onions and mushrooms.

Now, helping ourselves with a clean knife, remove the peel from the onion, and each mushroom we get rid of the roots. We wash them, dry them and grind on a new board. Mushrooms are shredded in layers or quarters up to 5 millimeters thick, and chop the onion into 1 centimeter cubes.

Step 5: stew the liver with onions.

Then we put the pan on medium heat and pour a tablespoon of vegetable oil into it. After a few minutes, we send the chopped onion there and fry it, stirring constantly, until transparent, soft, and also very tender golden crust, for 3-4 minutes.

After that, add chicken liver to the vegetable, season them to taste with salt and simmer together until fully cooked, constantly loosening with a kitchen spatula. This process will take approximately 10-15 minutes. The duration may vary depending on how much ruddy liver you want to get in the end. Once it is ready, transfer this ingredient to a small bowl and set aside, let it cool to room temperature.

Step 6: fry the mushrooms.

We wash the pan, dry it and set it on medium heat again. Pour a little more vegetable oil into this dish, one tablespoon is enough. When the fat warms up, throw the chopped mushrooms into it and sprinkle them with salt to taste. At first they will begin to stew in their own juice, but after about 10 minutes will be fried and will be fully prepared later 15 minutes. As soon as this happens, we also move the mushrooms in a separate clean dish and cool.

Step 7: prepare the corn and olives.

While the main ingredients cool, using a canned wrench, open jars of corn and olives.

We discard them into separate colanders and leave them in the sink before use, so that the excess marinade is stacked.

Step 8: prepare boiled eggs, hard cheese and other ingredients.

In the meantime, remove the shells from the cooled chicken eggs, wash them, dry them with paper towels and chop them on a large or medium grater into a small deep plate.

Grind hard cheese in the same way, but in a separate clean dish. Then we put the rest of the necessary products on the countertop and proceed to the almost final step.

Step 9: bring the Sunflower salad with the liver to full readiness.

We take a large flat dish and lay on it in the form of a circle four even layers of basic products, immediately greasing each to taste with mayonnaise, first a stewed chicken liver, then fried mushrooms, boiled eggs and cheese.
Sprinkle almost ready-made salad with canned corn, arrange it around the edges with large chips in the form of sunflower leaves and decorate with whole or olives cut into 2 halves. Tighten the delicious food with plastic wrap and send in the fridge for a couple of hoursto soak.

Step 10: serve the Sunflower Salad with liver.

Sunflower salad with liver after preparation is infused in a cool place for impregnation. Then it is served as a snack before the first and second main courses. He does not need any additions, except perhaps in a good company that will help you enjoy such a fragrant, tasty and hearty meal!
Enjoy your meal!

Recipe Tips:

- Very often, fresh mushrooms are replaced with pickled or pickled cucumbers, but they do not need to be fried;

- the salad will turn out more tender if you cook mushrooms and chicken liver in butter;

- some hostesses make an additional layer of fresh onions, it must be put on the liver or after eggs and also soaked with mayonnaise;

- An alternative to chicken liver is pork or beef, but do not forget that their cooking time is different.