How To Make Calf’s Liver with Spinach Salad and Croutons
Savor a bite of a calf’s liver which offers a crispy outside but creamy inside, served on top of a spinach salad tossed with a tasty mustard dressing.
Heat the oven to 350 degrees F.
Toast the pine nuts in the oven for about 5 minutes until golden brown.
Toast the bread cubes in the oven for about 15 minutes until golden but still slightly soft in the center.
In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, ½ teaspoon of salt, and ¼ teaspoon of pepper
Add 5 tablespoons of the oil slowly, whisking.
Combine the flour with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
In a large frying pan, heat the remaining 1 tablespoon of oil and the butter over moderate heat.
Dust the liver slices with the flour mixture and shake off the excess.
Put the liver in the pan and cook for about 3 minutes until browned.
Turn and cook for 3 to 4 minutes longer until browned on the other side. It should still be pink in the center.
In a large bowl, toss the spinach with all but 2 tablespoons of the dressing.
Add the croutons and pine nuts and toss.
Mound the spinach on plates and top with the liver.
Drizzle with the reserved dressing.
Wine Recommendation: Though the cabernet-franc-based reds of the Loire Valley are virtually ignored in the United States, their berry-like flavor, medium body, and crisp texture are often more versatile with food than their heavier. Bordeaux brethren A Saumur-Champigny will be lovely here.
- Calories: 941.08kcal
- Fat: 38.18g
- Saturated Fat: 7.74g
- Trans Fat: 0.33g
- Monounsaturated Fat: 18.74g
- Polyunsaturated Fat: 8.24g
- Carbohydrates: 110.17g
- Fiber: 11.13g
- Sugar: 12.49g
- Protein: 41.35g
- Cholesterol: 258.13mg
- Sodium: 1200.14mg
- Calcium: 387.69mg
- Potassium: 1275.84mg
- Iron: 15.49mg
- Vitamin A: 9336.72µg
- Vitamin C: 32.89mg
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