Veal Liver with Chicory and Pumpkin Vinaigrette
Salads • European
Description
Veal liver with chicory and pumpkin vinaigrette
Ingredients
- Veal Liver 5 oz
- Chicory 2 pieces
- Shelled pumpkin seeds 0 oz
- Pumpkin seed oil 0 fl oz
- Olive Oil 0 fl oz
- Champagne Vinegar 0 fl oz
- Butter 0 oz
- Mustard Greens 1 tablespoon
- Scallions 0 oz
- Wheat Flour 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the liver into thin pieces, about 5 mm thick. Mix the flour with salt and pepper. Dredge the liver pieces in the flour and sauté in butter for one minute on each side. This is a very gentle cooking method, so you need to be completely confident in the quality of the liver.
Step 2
Whisk the vinegar with the mustard and, gradually adding the pumpkin and olive oils, whisk the mixture until it becomes a smooth sauce. Taste and season with salt and pepper.
Step 3
Slice the liver into strips. Separate the chicory heads into individual leaves, place a slice of liver in each leaf, drizzle with vinaigrette, and sprinkle with pumpkin seeds and finely chopped green onions.
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