Recipe - Salad Of Black Beans Hearts Of Palm And Corn

225 g Calves liver; thinly cut or sliced up
; (skinned and
; trimmed of all
; veins and sinew)
30 g Unsalted Butter
2 tablespoon Amontillado Sherry
1 Handful Freshly Chopped
Chives
Selection of Mixed Colour
and Flavour; rocket, cos
; Salad Leaves e.g.
escarole

BEETROOT DRESSING
1 small Cooked Beetroot
2 tablespoon White Chicken Stock
2 Sprigs Fresh Thyme; (leaves)
60 ml Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Pink Peppercorns
Salt and Freshly Ground
Black Pepper

1. Wash and dry salad leaves. Season and arrange on plates.

2. Trim liver.

3. Make dressing. Liquidise beetroot with stock. Heat gently in saucepan
with all remaining ingredients. Whisk well and check seasoning.

4. Heat gently but do not boil. The dressing will separate slightly on the
plate to make a beautiful golden and red marbled effect.

5. Heat a cast iron pan or skillet until very hot.

6. Swirl in butter and fry liver briskly about 1 minute each side only it
should still be pink in the middle.

7. Remove liver and add Sherry to pan, scraping up all the buttery sediment
to make a sauce.

8. Arrange liver neatly around the salad, pouring the sauce over the liver.

9. Pour the beetroot dressing lightly over and around the salad and liver.
Sprinkle with the chives.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.