Ingredients with Measurements:
- 1 lb. chicken liver
- 2 cups shredded carrots
- 1/2 cup chopped onions
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Skillet or frying pan
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the chicken liver and pat dry with paper towels. Cut into small pieces and season with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Add the chicken liver and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. Remove the chicken liver from the skillet and let it cool to room temperature.
4. In a large mixing bowl, combine the shredded carrots, chopped onions, parsley, dill, and chives.
5. Add the cooked chicken liver to the bowl and mix well.
6. In a small bowl, whisk together the mayonnaise and Dijon mustard. Pour the dressing over the salad and toss to coat.
7. Season with additional salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet or frying pan over medium-high heat
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 8g
- Protein: 18g
Substitutions for ingredients:
- Chicken liver can be substituted with beef liver or tofu for a vegetarian option.
- Dijon mustard can be substituted with honey mustard or whole grain mustard.
Variations:
- Add chopped apples or raisins for a sweeter flavor.
- Substitute the mayonnaise with Greek yogurt for a healthier option.
- Add chopped walnuts or almonds for a crunchy texture.
Tips and tricks:
- Make sure to rinse the chicken liver well before cooking to remove any excess blood.
- Cook the chicken liver until it is browned on the outside and cooked through on the inside.
- Shred the carrots using a food processor or a grater for a quicker preparation time.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a bed of lettuce or spinach for a colorful presentation.
- Garnish with additional fresh herbs or chopped nuts.
Pairings:
- Serve with crusty bread or crackers for a light lunch or snack.
Suggested side dishes:
- Roasted vegetables or a side salad would pair well with this dish.
Troubleshooting advice:
- If the chicken liver is not cooked through, return it to the skillet and cook for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the chicken liver to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Drob and carrot salad is a traditional Ukrainian dish that is typically served during Easter celebrations.
Flavor profiles:
- This salad has a savory and slightly sweet flavor with a crunchy texture.
Serving suggestions:
- Serve the salad as an appetizer or side dish at a family gathering or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A