Veal Liver with Chicory and Pumpkin Vinaigrette

Salads | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Veal liver with chicory and pumpkin vinaigrette

Ingredients

Veal Liver - 7.1 oz
Chicory - 2 pieces
Shelled pumpkin seeds - 0.4 oz
Pumpkin seed oil - 1 fl oz
Olive Oil - 1 fl oz
Champagne Vinegar - 1 fl oz
Butter - 0.7 oz
Mustard Greens - 1 tablespoon
Scallions - 0.4 oz
Wheat Flour - 1.8 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.