Fried Calf's Liver with Onion-and-Tomato Salad
At his restaurant Asmali Cavit, where this dish is a specialty of the house, Cavit Saatci treats liver the way many chefs treat fish: He buys it daily, seasons it simply with salt and pepper and then fries it quickly before topping it with a little bit of chopped chile and herbs. Instead of serving the liver with sautéed onions—a classic preparation in Europe and England—Saatci offers a fresh-flavored tomato-and-raw-onion salad as an accompaniment.Offal Recipes: Nose to Tail Cooking
May 2012