Salad of Calves Liver with an Aromatic Beetroot And Dressing

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Salad of Calves Liver with an Aromatic Beetroot And Dressing Ingredients

225 g Calves liver; thinly sliced	BEETROOT DRESSING
; (skinned and	1 sm Cooked Beetroot
; trimmed of all	2 tb White Chicken Stock
; veins and sinew)	2 Sprigs Fresh Thyme; (leaves)
30 g Unsalted Butter	60 ml Extra Virgin Olive Oil
2 tb Amontillado Sherry	1 tb Balsamic Vinegar
1 Handful Freshly Chopped	1 ts Pink Peppercorns
Selection of Mixed Colour	Salt and Freshly Ground
; Salad Leaves - e.g.

Instructions for Salad of Calves Liver with an Aromatic Beetroot And 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.

Main Ingredient: ChickenCuisine: Uncategorized

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