Spicy Liver Salad
Salads • French
Description
Spicy Liver Salad
Ingredients
- Veal Liver 20 oz
- Spanish onions 1 head
- Garlic 1 clove
- Olive Oil ½ spoons
- Butter 0 oz
- Natural Yogurt 4 spoons
- Salt to taste
- Ground Black Pepper to taste
- Black Cumin (Cumin) 1 tablespoon
- Fennel 1 tablespoon
- Cilantro 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Green peppercorns 12 pieces
- Smoked salt 1 tablespoon
- Cayenne Pepper a pinch
- Mixed salad greens 5 oz
Step-by-Step Guide
Step 1
Add cumin, fennel, coriander, caraway, and black peppercorns to a skillet and toast over medium heat until fragrant. Grind in a mortar and mix with paprika and cayenne pepper.
Step 2
Add a teaspoon of the spice mix to a bowl, then add the sliced liver, minced garlic, and thinly sliced onion. Mix well, cover with plastic wrap, and refrigerate for 20–30 minutes.
Step 3
Meanwhile, mix 0.5 teaspoons of the spice blend with yogurt, add a pinch of salt and pepper, and set aside.
Step 4
Just before serving, place a large skillet over high heat. Sauté the liver in oil for one minute, then stir well to flip the pieces, add butter, and cook for another couple of minutes. Season with salt and pepper. Serve with fresh, crispy greens, warm pita, and yogurt sauce.
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