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Salads
Warm Chicken Liver and Korean Carrot Salad
A tender and savory salad featuring pan-seared liver, crunchy Korean-style carrots, and lightly salted pickles, tossed in a light sour cream and mayo dressing.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely dice the onion and sauté until golden brown. Transfer to a plate.
2
In the same skillet, sear the liver over high heat for 4 minutes, season with salt and pepper. Add a splash of water, cover, and simmer for 7 minutes. Slice into thin strips.
3
Combine the liver, onion, carrots, and sliced pickles in a bowl. Dress with a mix of sour cream and mayonnaise, season with salt to taste, and toss well.
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