Liver and Bacon Salad

Pan-seared calf's liver glazed with balsamic vinegar, tossed with crispy bacon, fresh greens, cucumber, and sun-blushed tomatoes for a warm salad.

Bacon High Protein Salad Warm Salad Liver

Estimated Nutrition

Calories

746.2

kcal / serving

1492.4 kcal total

Carbs

44.3g

per serving

88.6 g total

Fat

42.1g

per serving

84.2 g total

Protein

57.9g

per serving

115.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Good quality

Dairy

Unsalted Butter

For frying

GrainsCereals

100

Plain Flour

Seasoned for dredging

Meat

450

Calf’S Liver

2 slices about 4cm thick

slice

Smoked Back Bacon

Grilled and chopped into strips

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Vegetables

handful

Watercress

handful

Rocket

100

Cucumber

Seeds removed, cut into small cubes

piece

Sun-Blushed Tomato

Finely chopped

Method

Serve liver on plates surrounded by the vegetables and pan juices.

Add bacon, watercress, rocket, cucumber, and tomatoes to the pan and stir for ten seconds.

Reduce heat, drizzle with balsamic vinegar, and cook for 2 more minutes.

Cook the liver in the butter for three minutes per side until lightly browned.

Melt the butter in a pan over medium heat until foamy.

Season the liver with salt and pepper and dredge it in seasoned flour.