Try this Salad of Calves Liver with an Aromatic Beetroot And Dressing recipe, or contribute your own.
Suggest a better description1. 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. NOTES : Chef:Tessa Bramley
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Serving Size: 1 Serving (88g) | ||
Recipe Makes: 4 servings | ||
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Calories: 181 | ||
Calories from Fat: 179 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 12.6mg | 0 % | |
Potassium 19.9mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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