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 c salad leaves
1⁄2 c mushroom (white button mushrooms)
1 shallot (finely chopped)
1 avocado (ripe, sliced)
1 lemon (juice only)
2 T olive oil
1 T vinegar
1⁄2 t salt
1⁄2 t sugar
2 pn pepper (ground, black or white)
1⁄3 lb liver (calf liver works well)
1 T butter (or vegetable oil)
1 T blueberries
2 T 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.
Total time
25 minutes
Cooking time
10
Preparation time
15
Yield
2 servings
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.