Rustic green salad with beef liver and truffle oil
4 servings
20 minutes
Rustic green salad with beef liver and truffle oil is the embodiment of Italian gastronomic elegance and rural charm. This dish combines the tenderness of fresh spinach leaves, arugula, and beet sprouts with the rich flavor of fried beef liver. The spicy notes of soy sauce and olive oil enhance the depth of flavor, while balsamic cream and truffle oil add sophistication and a delicate aromatic note. The lightness and richness of the salad make it perfect for both an elegant dinner and a cozy family lunch. Each ingredient harmoniously complements the other, creating a dish that delights not only the taste but also the aesthetics. It is a combination of simplicity and refinement embodied in Italian cuisine.
1
Place a mix of any leaves (I have arugula, beet greens, young spinach, and another unknown sprout; in general, any mix with a variety of names) in a salad bowl, add green onions, onion sliced into half rings, and cucumbers cut diagonally.
- Fresh spinach leaves: 50 g
- Red onion: 1 piece
- Cucumbers: 100 g
- Spring onion: 2 stems
- Mixed salad leaves: 300 g
2
Dress the salad with olive oil and soy sauce. Fluff it up by mixing with your fingers.
- Olive oil: to taste
- Soy sauce: to taste
3
Cut the beef liver into slices about one centimeter thick, lightly pound through a bag (to avoid splattering), coat in flour, and place in a pan with hot oil (a little).
- Beef liver: 1 kg
- Chickpea flour (gram flour): 100 g
4
Fry for one minute on each side, when flipping to the other side, add a little soy sauce to the pan instead of salt (be careful - it smokes!).
- Soy sauce: to taste
5
Slice the hot liver into strips and place it on greens, drizzle with cream balsamic and truffle oil.
- Beef liver: 1 kg
- Truffle oil: to taste
- Balsamic glaze (crema): 2 teaspoons
