Rustic Green Salad with Beef Liver and Truffle Oil
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Rustic green salad with beef liver and truffle oil
Ingredients
- Fresh basil leaves - 1.8 oz
- Spanish onions - 1 piece
- Cucumbers - 3.5 oz
- Scallions - 2 stalks
- Soy Sauce - to taste
- Olive Oil - to taste
- Beef Kidneys - 2 lbs
- Truffle Oil - to taste
- Mixed salad greens - 10.6 oz
- Chickpea - 3.5 oz
- White Balsamic Cream - 2 teaspoons
Step by Step guide
Step 1
Place a mix of any greens (I used arugula, beet greens, young spinach, and some unknown sprouts; basically, any mix with a variety of names) in a salad bowl, add green onions, sliced red onion, and cucumbers cut on the diagonal.
Step 2
Dress the salad with olive oil and soy sauce. Toss gently with your fingers.
Step 3
Slice the beef liver into pieces about 1 cm thick, lightly pound them through a bag (to avoid splattering in the kitchen), coat in flour, and place in a pan with hot oil (just a little).
Step 4
Fry for one minute on each side, flipping to the other side, and add a little soy sauce to the pan instead of salt (be careful—it smokes!).
Step 5
Slice the hot liver into strips and place on the greens, drizzle with balsamic cream and truffle oil.
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