Chicken Giblet and Mushroom Salad
This hearty salad is a lesson in thrifty, nose-to-tail cooking: the hearts, gizzards, and livers left over from dressing a bird become the base of a real appetizer. In texture it recalls the classic Russian Olivier salad, but the offal and a woodsy hit of mushrooms push the flavor deeper and meatier.
Cooking the giblets right is everything. Gizzards and hearts need about 40 minutes and stay firm, so start them first; add the tender liver only near the end, or it turns rubbery. Boil the mushrooms in a separate pot — share the broth and the whole salad comes out muddy and dark.
On serving: boiled wild mushrooms work beautifully in place of the button ones and give a stronger aroma. Reach for a barrel-fermented dill pickle rather than a sweet-brined cornichon, or the acidity takes over. One ingredient to flag for Western cooks — mayonnaise here means the thick, tangy Eastern European kind; a good full-fat mayo is the closest match. Dress just before serving and rest the salad in the cold for 15 to 20 minutes so the potato soaks up the dressing.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Boil the mushrooms in salted water until tender, then drain.
Boil the chicken giblets (hearts, gizzards, liver) separately until soft.
Boil the potato in its skin, cool, peel, and cut into cubes.
Finely chop the cooked giblets, mushrooms, eggs, and pickle, add the potato, and toss to combine.
Transfer to a salad bowl, top with mayonnaise, and garnish with fresh herbs before serving.
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