Veal liver with chicory and pumpkin vinaigrette
2 servings
10 minutes
Calf liver with chicory and pumpkin vinaigrette is a refined dish of European cuisine that combines tenderness and richness of flavor. It has roots in traditional French gastronomy, where harmony of textures and aromas is valued. The delicate liver, sautéed to a golden crust, possesses softness while its light cooking reveals the natural sweetness of the meat. Chicory adds freshness and a slight bitterness, while the pumpkin vinaigrette brings warmth with nutty aroma and a hint of sherry vinegar's acidity. Pumpkin seeds provide a pleasant crunch, and green onions add fresh notes. This dish is perfect as a light yet rich dinner or an elegant appetizer for gourmets who appreciate balance in flavors and simplicity in execution. It can be served with a glass of dry white wine to highlight its complexity.
1
Slice the liver into thin pieces - about 5 mm thick. Mix flour with salt and pepper. Dredge the liver pieces in flour and fry in butter - one minute on each side. This is a very delicate fry, so you need to be completely sure of the liver's quality.
- Calf's liver: 200 g
- Wheat flour: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 20 g
2
Whisk vinegar with mustard and gradually add pumpkin and olive oil, whisking the mixture into a smooth sauce, taste, and season with salt and pepper.
- Sherry vinegar: 30 ml
- Mustard: 1 teaspoon
- Pumpkin seed oil: 50 ml
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Cut the liver into strips, separate the chicory into individual leaves, place a slice of liver in each leaf, drizzle with vinaigrette, and sprinkle with pumpkin seeds and finely chopped green onions.
- Calf's liver: 200 g
- Chicory root: 2 pieces
- Pumpkin seeds (pepitas): 10 g
- Spring onion: 10 g
