Beef Liver and Onion Salad
Quick, simple, budget-friendly. For lunch or dinner! Beef liver and onion salad fits everyday menus. Crispy fresh veggies and tender fried liver will please anyone watching their figure. A big plus: you can skip mayo - the salad is juicy anyway.
Updated : 27 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Beef liver
250 grams
Lettuce leaves
1
Bell pepper
1
Onion
2 tablespoon
Vegetable oil
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beef liver and onion salad? First, prepare the needed ingredients from the list. I’m using beef liver, but you can replace it with pork, chicken, or turkey liver. You can add or swap the vegetables to taste. Red onion can be replaced with regular onion. The same goes for spices.
Step 2
Rinse the liver thoroughly until the water runs clear. Remove fatty parts and any traces of bile - leftover bile can make the liver bitter. Cut the liver into small pieces. You can use fresh or frozen liver; thaw frozen liver in the refrigerator (on the bottom shelf) first.
Step 3
Remove the seeds and stem from the bell pepper and slice it into thin strips.
Step 4
Peel the red onion and slice it into half-rings.
Step 5
Rinse the lettuce leaves and pat dry. You can use a store-bought salad mix or make your own from whatever greens you have. I’m using a mix of iceberg, romaine, and radicchio.
Step 6
Heat vegetable oil in a skillet over medium heat. Add the liver and fry, stirring, for 5-8 minutes until done. The exact time depends on the size of the pieces and the heat. Do not overcook: there should be no blood inside, but the liver should stay tender. Season with salt and pepper at the end.
Step 7
In a bowl, combine the fried liver, bell pepper, onion, and lettuce leaves.
Step 8
Transfer the beef liver and onion salad to a plate and serve with mayonnaise. Enjoy your meal!
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