Salad of calves liver with an aromatic beetroot and dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 225 | grams | Calves liver; thinly sliced |
| ; (skinned and | ||
| ; trimmed of all | ||
| ; veins and sinew) | ||
| 30 | grams | Unsalted Butter |
| 2 | tablespoons | Amontillado Sherry |
| 1 | Handful Freshly Chopped Chives | |
| Selection of Mixed Colour and Flavour; rocket, cos | ||
| ; Salad Leaves - e.g. escarole | ||
| 1 | small | Cooked Beetroot |
| 2 | tablespoons | White Chicken Stock |
| 2 | Sprigs Fresh Thyme; (leaves) | |
| 60 | millilitres | Extra Virgin Olive Oil |
| 1 | tablespoon | Balsamic Vinegar |
| 1 | teaspoon | Pink Peppercorns |
| Salt and Freshly Ground Black Pepper | ||
Directions
BEETROOT DRESSING
1. Wash and dry salad leaves. Season and arrange on plates.
2. Trim liver.
3. Make dressing. Liquidise beetroot with stock. Heat gently in saucepan with all remaining ingredients. Whisk well and check seasoning.
4. Heat gently but do not boil. The dressing will separate slightly on the plate to make a beautiful golden and red marbled effect.
5. Heat a cast iron pan or skillet until very hot.
6. Swirl in butter and fry liver briskly about 1 minute each side only - it should still be pink in the middle.
7. Remove liver and add Sherry to pan, scraping up all the buttery sediment to make a sauce.
8. Arrange liver neatly around the salad, pouring the sauce over the liver.
9. Pour the beetroot dressing lightly over and around the salad and liver.
Sprinkle with the chives.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.