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

October 2005

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Credit: © Ellie Miller

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Suggested Pairing

Smoky, curranty, affordable Bordeaux.

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