Liver Salad
4 servings
45 minutes
Liver salad is an exquisite dish of Swedish cuisine that combines rich flavor nuances and elegant texture. Its roots can be found in the traditions of northern gastronomy, where liver is valued for its nutrition. In this recipe, tender calf liver sautéed in butter harmonizes with the caramel sweetness of honey dressing and a refreshing citrus note from mandarins. Crunchy walnuts add textural complexity, while green lettuce leaves provide freshness. Wine and wine vinegar in the dressing give the salad a light tanginess, making it even more balanced. This dish is perfect for both festive occasions and cozy home dinners, offering enjoyment through its rich flavor and original combination of ingredients.
1
Clean the liver from membranes, cut into strips, and fry in butter.
- Veal liver: 600 g
- Butter: 50 g
2
Sauté chopped onion with garlic and chopped walnuts separately in vegetable oil.
- Onion: 1 head
- Garlic: 3 cloves
- Walnuts: 100 g
- Vegetable oil: 4 tablespoons
3
Separate the mandarins into segments and remove the membranes.
- Tangerines: 4 pieces
4
For the dressing, mix honey, lemon juice, and wine vinegar. Add sugar.
- Honey: 1 tablespoon
- Wine vinegar: 1 tablespoon
- Dry white wine: 3 tablespoons
- Sugar: 1 teaspoon
- Lemon juice: to taste
5
Combine all ingredients and dress the salad. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Place the mixture on the lettuce leaves and garnish with rings of leek.
- Green salad: 150 g
- Leek: 100 g