Liver Strips in Salad
Description
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
The salad
- 2 cups salad leaves, washed and patted dry
- 1/2 cup white button mushrooms, sliced
- 1 shallot, finely chopped
- 1 ripe avocado, sliced
- 1 lemon, the juice
- 2 Tbs olive oil
- 1 Tbs vinegar
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp ground pepper
- 1/3 lb veal liver
- 1 Tbs butter
- 2 Tbs pureed blueberries
- 2 Tbs red wine
Methods/steps
- 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.
- Cooking Tip: 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.
- Comments: Liver is an excellent source of iron and vtiamin 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.
Nutrition Facts
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Additional Tips
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.
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