Salad with Chicken Liver, Pickles, and Carrot
Tasty, simple, affordable, and quick - perfect when guests are almost at the door. This salad with chicken liver, pickles, and carrot has a rich, well-balanced mix of ingredients. It’s easy to make and very filling. Works as a snack or a full meal. Give it a try!
Updated : 26 February, 2026
Easy
About 30 min.
Ingredients
300 grams
Chicken liver
200 grams
Champignon
1
Onions
150 grams
Korean carrot
2
Salted cucumbers
10
Cherry tomatoes
10 grams
Parsley
1 tablespoon
Olive oil
1 teaspoon
Apple cider vinegar
2 tablespoon
Vegetable oil
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 a salad with chicken liver, pickles, and carrot? Prepare the listed ingredients. Choose fresh chicken liver that hasn’t been frozen before. Korean-style carrot can be store-bought or homemade. Pick firm, crunchy pickles with a pleasant flavor. Since the mushrooms will be sautéed, you can use frozen ones too. For herbs I use parsley, but you can also add lettuce leaves or arugula.
Step 2
For the salad, the chicken liver needs to be sautéed. Trim off any veins and membranes. Without cutting it into smaller pieces, sauté it in a skillet with oil over medium heat until cooked through. Don’t cook the liver too long or it will become tough. Place the cooked liver on paper towels and let it cool.
Step 3
Rinse the mushrooms under cold running water and slice them. Peel the onion and cut it into half-rings. Sauté the mushrooms with the onion in a skillet over medium heat until done. You can add a little salt at the end of frying.
Step 4
Take a deep bowl or salad bowl. Cut the cooled chicken liver into batons and put it into the bowl.
Step 5
Remove the pickles from the brine, cut into batons, and add to the bowl with the liver.
Step 6
Drain the Korean-style carrot; if you like, cut the strips shorter. Add the carrot to the salad bowl.
Step 7
Add the sautéed, cooled mushrooms with onion to the salad.
Step 8
Rinse fresh parsley under cold running water and shake off excess moisture. Chop the parsley and add it to the salad. Rinse the cherry tomatoes, pat dry, and cut in halves. Add the tomatoes to the salad.
Step 9
For the dressing, mix olive oil and apple cider vinegar. Add salt to taste, dress the salad, and toss.
Step 10
You can serve the salad immediately after making it. It’s aromatic and very filling and can easily be an amazing dinner.
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