Liver, Shallot and Apple Sauté Salad

10 min prep

10 min cooking

Serves 2

Difficulty 1/5

This recipe is from Barb Holland of Port Perry, Ontario, a winner of The Liver Lover Recipe Contest held by Canada Beef in recognition of World Iron Awareness Week 2024. Barb writes, “This recipe was inspired by a local farm’s crisp apples and freshly pressed apple cider. Autumn is my favourite time of year, with beautiful fall colours and abundance of the late season harvest—apples, pears, squashes and root vegetables. Growing up, liver and onions (but not bacon) was on regular rotation, but times and tastes change so here is my Fall 2024 version.”

1. Divide arugula between two dinner plates; set aside. 2. Combine flour and ¼ tsp (1 mL) salt in a shallow dish. Add liver pieces and turn to coat; shake off excess. Discard any excess flour mixture. 3. Heat 2 tbsp (30 mL) of the oil over medium-high heat in a nonstick skillet. Add liver and cook for 2 to 4 minutes until evenly brown on the outside and still slightly pink on the inside. (Liver is best when cooked to medium doneness, at most.) Transfer to cutting board and keep warm. 4. Return skillet to medium-high heat; add remaining 1 tbsp (15 mL) oil. Add shallots; cook, stirring, for 30 seconds. Add apple slices and cook, stirring gently, for about 2 minutes or until lightly softened. Add apple cider, balsamic vinegar and peppercorns. Cook, stirring constantly, for about 2 minutes, until liquid is reduced by almost half. Season with salt to taste. 5. Carve liver into slices and place on greens, dividing equally. Spoon apple mixture over liver and arugula, dividing equally. Serve immediately.

Liver, Shallot and Apple Sauté Salad

Ingredients

Directions

Cuts Used in This Recipe

Beef Liver

Liver