Liver and Pickled Onion Salad

Salad made from boiled beef liver, pickled onions, carrots, and eggs with mayonnaise
Preparation time: 20 min
Cooking time: 30 min
Servings: 4
Difficulty: Medium
Calories: 190 kcal
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Rating: 4.2 Votes: 6

I’ve been making liver and pickled onion salad for many years – since the time I was looking for a tasty alternative to typical meat salads. Beef liver is the best choice: it has a bold yet delicate taste and becomes tender and easy to work with after proper boiling. Combined with sweet carrots, boiled eggs, and savory pickled onions, it becomes a balanced dish that you’ll want to repeat again and again.

I prepare this salad in two ways – either layered, with each ingredient arranged separately with a layer of mayonnaise, or simply mixed together. Both methods have their benefits: the first looks festive and elegant, the second is quicker and more convenient. I usually go for the second one on weekdays and the first when I have guests or prepare for a celebration. This salad is very versatile – it’s suitable for Easter, birthdays, or just whenever you're in the mood for something delicious.

In summer, I sometimes add fresh herbs like dill or parsley, and in winter, I garnish the salad with grated egg yolks. You can also make the pickled onions even milder by adding a bit of honey to the marinade. But the core of the recipe always remains the same because it delivers the flavor I love.

Ingredients for Liver and Pickled Onion Salad

Recipe for Liver and Pickled Onion Salad

Prepare the Liver

I always rinse the liver thoroughly under cold water, remove the membranes, and trim the vessels. I boil it in salted water for about 20-25 minutes, being careful not to overcook it so that it stays tender. After cooling, I grate it coarsely – this helps it blend better with the other ingredients and gives the salad a soft texture.

Boil the Vegetables and Eggs

While the liver is cooking, I prepare the carrots and eggs – separately, in different pots. I cook the carrots until soft, cool them, and grate them. I also cool the eggs, peel them, and either grate or chop them, depending on whether I want to make a layered or mixed salad. The main thing is that all the ingredients should be completely cooled before assembling.

Marinate the Onions

I slice the onion into half-rings or chop it finely – depending on the flavor I want. I pour boiling water over it for a minute to remove the bitterness, then marinate it in a mixture of vinegar, sugar, and a pinch of salt. After 15 minutes, I drain the marinade – the onion becomes soft, pleasantly tangy, and perfectly complements the liver.

Assemble the Salad

If I’m making it for a celebration, I layer it: liver, mayonnaise, carrots, more mayonnaise, then eggs, and finally the pickled onions on top. If it’s for a weekday dinner, I just mix everything in a bowl and add salt, pepper, and mayonnaise. Both options are delicious. The key is not to over-salt, as mayonnaise already contains salt.

Let it Sit

I always put the finished salad in the fridge for at least half an hour – this helps the flavors blend better. Before serving, I sometimes garnish it with herbs or grated yolk. This salad holds its shape well if served in a ring mold and always looks appetizing.

Tips

  • If you want a milder taste, replace the sugar in the onion marinade with a teaspoon of honey – it softens the acidity and adds a pleasant aroma. I use this version when cooking for children.

  • To prevent the liver from getting tough, never overcook it – 20-25 minutes after boiling is enough. I make sure the water only simmers lightly and don’t add too much salt.

  • For a richer taste, you can briefly fry the boiled liver in a drop of oil for 2-3 minutes – but only after it has cooled. This adds depth to the flavor.

  • Don’t be afraid to experiment with serving: I sometimes serve the salad in individual bowls or small molds – it’s perfect for buffets or festive occasions.

  • The salad keeps well in the fridge for up to two days, but I recommend adding the mayonnaise just before serving if you’re preparing it ahead – this keeps the texture fresh.

FAQ

Yes, I sometimes make this salad with chicken liver – it has a milder taste and cooks faster. But the texture will be slightly different, so I recommend chopping it instead of grating.

I usually marinate onions for 15 minutes – that’s enough to soften the flavor. But if you want a stronger marinade, leave them for another 10 minutes. Just don’t forget to drain the liquid before adding.

Yes, I sometimes use apple cider vinegar or wine vinegar – they add a different aroma. Just be sure to maintain the same strength so the taste doesn’t become too sharp.

During this time, the ingredients blend together better, and the flavors “settle.” I always chill the salad for at least half an hour – it becomes tastier and more delicate.

If you avoid mayonnaise, you can use plain yogurt with a spoon of mustard – I sometimes make this lighter version. The taste will be softer and less traditional.