© Ellie Miller
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

When prepared correctly, calf's liver can be absolutely amazing. This version is rich and crispy and served with a tangy salad of wax beans and frisée in a mustardy red wine vinaigrette.    Affordable Meat Recipes  

How to Make It

Step 1    

Bring a medium saucepan of lightly salted water to a boil. Add the green beans and boil until tender, about 5 minutes. Drain the beans and pat dry.

Step 2    

Meanwhile, in a medium bowl, whisk together the shallot, vinegar and mustard. Whisk in the extra-virgin olive oil and season with salt and pepper. Add the beans and toss well.

Step 3    

Season the calf's liver with salt and pepper and dust all over with the flour, tapping off any excess. In a very large skillet, heat the pure olive oil until shimmering. Add the calf's liver slices and cook over moderately high heat, turning the slices once, until they're golden, 3 to 4 minutes.

Step 4    

Add the frisée to the beans and toss to coat. Serve the liver with the beans and salad.

Suggested Pairing

Smoky, curranty, affordable Bordeaux.

You May Like