Salad with Sautéed Calf's Liver

Name: Salad with Sautéed Calf's Liver
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 50.00 г Пекинская капуста; 100.00 г Телячья печень; 10.00 г Рукола; 5.00 г Шпинат; 0.15 пучок Укроп; 0.50 шт Авокадо; 2.50 шт Вяленые помидоры; 1.00 ст. л. Рафинированное оливковое масло; 0.50 ст. л. Оливковое масло extra virgin; по вкусу Морская соль

Low-carb salad of fresh greens and vegetables with crispy pan-fried liver. Avocado and sun-dried tomatoes add richness, delicate extra virgin oil brings a subtle flavor.

Total: 15 min
Standard serving: 281.7 g

Salads
Lunch
Dinner
Quick
Quick and easy
Under 30 minutes

Ingredients

Total 10

Napa cabbage
50 g
Calf liver
100 g
Arugula
10 g≈ 2 sprig
Spinach
5 g≈ 1 sprig
Dill
7.5 g≈ 3.5 sprig
Avocado
75 g≈ 1/2 pcs
Sun-dried tomatoes
12.5 g≈ 1.5 slice
Refined olive oil
15 ml≈ 1 tbsp
Extra virgin olive oil
7.5 ml≈ 1.5 tsp
Sea salt
to taste

Instructions

1
Step 1
Finely chop the napa cabbage.
2
Step 2
Mix with coarsely chopped arugula.
3
Step 3
Add spinach and stir.
4
Step 4
Finely chop the avocado, salt it, and sprinkle with apple cider vinegar.
5
Step 5
Add avocado to the salad and dress with unrefined oil.
6
Step 6
Cut the liver into long thin strips.
7
Step 7
Heat refined oil in a pan and place the liver.
8
Step 8
After 2–3 minutes, salt, stir and fry for another 3 minutes.
9
Step 9
Finely chop the dill and sun-dried tomatoes.
10
Step 10
Combine all ingredients, mix well, season to taste and serve.

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Instructions

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