You need to login or register to bookmark/favorite this content.
In a pan with sunflower oil under the lid, fry the chicken liver pieces, pre-rinsing. Solim. Pour some water.
In a bowl, combine chopped boiled beets and olive oil, mix. Tilt the liver into a sieve for faster cooling.
Add chopped walnuts, ready chicken liver, and parsley.
Rub the garlic into porridge and combine with olive oil and mustard. Add to the salad.
Mix everything and season the salad. Bon Appetit!
TASTY FOOD LAB | ALL RIGHTS RESERVED | © 2019 created by SEOLAB