Spicy Liver Salad

Salads | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Liver Salad

Ingredients

Veal Liver - 17.6 oz
Spanish onions - 1 head
Garlic - 1 clove
Olive Oil - ½ spoons
Butter - 0.2 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 - 3.5 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.