Liver in salad
Liver is an excellent source of iron and vitamin A. This salad has a red wine sauce. Choose dark green leaves such as lamb lettuce and you'll have the colors of the Holiday season.
Ingredients
2 cups salad leaves
1⁄2 cup mushroom (white button mushrooms)
1 shallot (finely chopped)
1 avocado (ripe, sliced)
1 lemon (juice only)
2 tablespoons olive oil
1 tablespoon vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon sugar
2 pinches pepper (ground, black or white)
1⁄3 pound liver (calf liver works well)
1 tablespoon butter (or vegetable oil)
1 tablespoon blueberries
2 tablespoons wine (red wine)
Instructions
- Sprinkle the lemon juice over the sliced avocado to prevent discoloration. Distribute all the ingredients for the salad between two plates.
- Whisk all the ingredients for the dressing - oil, vinegar, salt, sugar, pepper - together to make a vinaigrette. Drizzle over the salad.
- Heat the butter in a pan until it melts and bubbles. Cook the liver 3-4 minutes each side. Remove from heat, season and keep warm.
- Deglaze the pan with the pureed blueberries and red wine. Simmer for a couple of minutes.
- Cut the liver into strips and distribute between the two plates. Top with the red wine and blueberry sauce.
Yield
2 servings
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Notes
Frozen or canned blueberries work just fine. Crush them or use the blender. Pass the puree through the sieve to remove any bits of skin. Alternatively, substitute 1 tablespoon crushed blueberries with 1/2 tablespoon blueberry coulis or blueberry nectar.
Source
easy, pan fry, mix
meat, salads, holiday season
American food recipes
Food in U.S.A.
Food in U.S.A.