Salad with spicy liver
4 servings
40 minutes
Salad with spicy liver is an elegant combination of spices and delicate texture characteristic of French cuisine. Fried spices like cumin, coriander, and fennel give the liver a deep aroma and spiciness, creating a harmonious balance with the freshness of salad leaves. A gentle yogurt sauce softens the sharpness of the spices, while warm pita adds a contrast of textures. This salad is an ideal dish for lovers of gastronomic discoveries, offering a rich, warm flavor with light Eastern motifs. It suits both a light dinner and a festive table, surprising guests with its depth of flavor nuances.
1
Put cumin, fennel, coriander, caraway, and peppercorns in a pan and roast over medium heat until fragrant. Grind in a mortar and mix with paprika and cayenne pepper.
- Cumin (zira): 1 teaspoon
- Fennel: 1 teaspoon
- Coriander: 1 teaspoon
- Caraway: 1 teaspoon
- Black peppercorns: 12 pieces
- Smoked paprika: 1 teaspoon
- Cayenne pepper: pinch
2
Add a teaspoon of spice mix to a bowl, add sliced liver, minced garlic, and thinly sliced onion. Mix, cover with plastic wrap, and refrigerate for 20-30 minutes.
- Veal liver: 500 g
- Red onion: 1 head
- Garlic: 1 clove
3
Meanwhile, mix 0.5 teaspoon of spice blend with yogurt, add a pinch of salt and pepper, and set aside.
- Natural yoghurt: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Before serving, heat a large pan over high heat. Sear the liver in oil for a minute, then stir well to flip the pieces, add butter, and cook for a couple more minutes. Season with salt and pepper. Serve with green crispy salads, warmed pita, and yogurt sauce.
- Olive oil: 0.5 tablespoon
- Butter: 5 g
- Salt: to taste
- Ground black pepper: to taste
- Mixed salad leaves: 100 g