Beef Liver Salad

Peel the onion and slice it into thin half-rings. Heat a little vegetable oil in a skillet and add the onion.

Cook until translucent and lightly golden, season lightly with salt. Transfer the cooked onion to a salad bowl.

Peel the carrots, grate them on a coarse grater, and add to the skillet.

Cook until completely tender, season with salt, then transfer the cooked carrots to the salad bowl as well.

Make the crepes. Lightly beat an egg with a small pinch of salt using a whisk.

Pour into a heated skillet and cook into a thin crepe.

Cook the remaining eggs the same way. Stack the crepes, roll them up into one log, and cut into 1 cm strips.

Roughly chop the walnuts and lightly toast them in a dry skillet.

Prepare the liver. Rinse the beef liver and remove the membrane. Cut it into thin, narrow strips — for easier slicing, it helps to partially freeze the liver first (place it in the freezer for 30 minutes to an hour).

Heat a small amount of oil in a skillet over high heat until very hot, then add the liver.

Cook, stirring actively, for 2–3 minutes (time it), no longer — it's precisely this quick, high-heat cooking that keeps the liver tender and soft. Cooking it any longer turns the liver rubbery, which is exactly why so many people don't enjoy it and end up drowning it in mayonnaise to mask the problem. To sum up: for soft, delicious liver, three things are essential — always remove the membrane, slice it thin, and sear it quickly over high heat!

Transfer the cooked liver to the salad bowl with all the other ingredients.

Add a little mayonnaise, the vinegar, and garlic pressed through a garlic press, then toss to combine. Add more salt if needed.

This beef liver salad turns out incredibly hearty and delicious!