It is a hearty salad with the star ingredient - chicken livers. It's delicious and full of nutrients. Give it a try!

Ingredients

1 pound chicken livers (washed and cubed)
 
romaine lettuce

2 tablespoons coconut oil

1 tablespoon balsamic vinegar

1/4 cup pine nuts

2 cups grapes

salt

pepper



Directions

1. Saute chicken livers in coconut oil until browned on both sides. Add the vinegar to the pan and stir. Add the grapes. Season with salt and pepper.
2. Arrange the salad leaves on serving plates.
3. Arrange the chicken livers on top.
4. Sprinkle toasted pine nuts over the salad leaves.
5. Serve
   

My favorite liver recipe is a Layered Liver Cake. It's a traditional Russian/Ukrainian dish. It is often served as an appetizer on various celebrations.

Ingredients

• 3/4 lb beef liver
• 2 eggs
• 1/2 milk
• 1/3 cup buckwheat flour
  
• 2-3 onions
• 2-3 carrots
• 3 garlic cloves
• home made mayonnaise
• olive oil
  
• salt
• Fresh dill to taste

Directions

• Wash your liver and put it into a food processor
• Add 2 eggs, 1/3 cup of buckwheat flour, 1/2 cup milk, salt to the liver and turn the processor on, leave it until the mixture forms into a smooth paste.
  

• Heat your non stick pan. Add a little bit of oil and pour some of the liver mixture onto the pan so it forms a pancake. When the pancake starts changing color, flip it. I use a frying pan about 10-11 inches in diameter.

• Grate carrots on a medium grater. Mince onions.
  

• Saute onions and carrots in olive oil.
  

• Add  squeezed garlic to the mayonnaise.

• Spread the mayo mixture onto each liver pancake. Spread carrot and onion mix over.  Cover with next pancake and repeat with mayo-garlic and onion-carrots, until last pancake is on, then just finish it up with remaining of the mayo mix. 
  
• Let it sit in the refrigerator for a couple of hours. Serve cold.
  

Enjoy!