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Warm salad of beef liver with arugula

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Warm salad of beef liver with arugula

Separate dish, beautifully highlighting the flavor of the liver. Despite the process of roasting, the salad comes out light. Special taste gives salad pickled onions.


Cooking time 30 minutes Number of servings2

Ingredients for Warm salad of beef liver with arugula




Step-by-step instruction of cooking Warm salad of beef liver with arugula


Step 1

Pickle onion: podgoloski cut into thin half-rings, disassemble, we scald and then douse with cold water. Put in a bowl, add 1 tsp sugar, 0.5 tsp salt, 1 tbsp. of 9% vinegar, 1 tbsp vegetable oil. Stir and set aside. While we prepare the other ingredients, onion zamarinuetsya.


Step 2

Beef liver wash, clean from the tapes, cut into thin strips (like beef Stroganoff).


Step 3

Heat in a pan with oil. Lay the liver. After she "grabs", salt and pepper to taste. The liver is fried very quickly – 3-5 minutes. In the roasting process, it is often necessary to interfere.


Step 4

Cucumber cut into cubes, arugula and tear into arbitrary segments.


Step 5

When the liver is fried, mix the cucumber, arugula and pickled onions, which drain off excess marinade.


Step 6

Spread on a plate first, the mixture of the veggies and then the liver. Additional fueling is not required, the onion and the liver will give the juice and oil. For lovers of red vegetables will be good to add some halves of cherry tomatoes. Bon appetit!