Warm Veal Liver and Blueberry Salad
Warm Veal Liver and Blueberry Salad
Ingredients
- 1/4 cup (60 ml) cider vinegar
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (60 ml) sugar
- 1 cup (250 ml) fresh blueberries
- 1 cup (250 ml) frozen blueberries
- 2 tablespoons (30 ml) butter
- Salt and pepper
- 2 apples, peeled, cored and cut into 3/4-inch (2-cm) thick slices
- 1 tablespoon (15 ml) olive oil
- 1 1/4 lb (600g) veal liver, cut into 3/4-inch (2-cm) thick slices
- 8 cups (2 litres) mesclun lettuce
Instructions
- In a saucepan, bring all the ingredients except the butter to a boil. Reduce the heat and simmer for 20 minutes over medium heat or until the broth thickens. Remove from the heat and whisk in the butter. Adjust the seasoning. Keep warm.
- Preheat the grill, setting the burners to high. Brush the apples with the oil. Season with salt and pepper. Grill the slices of apples for about 3 minutes on each side. Grill the slices of liver for 1 to 2 minutes per side or until it is pink on the inside. Season with salt and pepper.
- Divide the mesclun among 4 plates and top with the liver. Garnish with apple slices and drizzle with the warm dressing.
Warm Veal Liver and Blueberry Salad