
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.
Tips
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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.
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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.
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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.
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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.
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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.