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

	Per Serving	Total
Calories	746.2 kcals	1492.4 kcals
Carbohydrates	44.3 grams	88.6 grams
Fat	42.1 grams	84.2 grams
Protein	57.9 grams	115.8 grams

Cook Time

10 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

25
ml

Balsamic Vinegar

Good quality

Dairy

30
g

Unsalted Butter

For frying

GrainsCereals

100
g

Plain Flour

Seasoned for dredging

Meat

450
g

Calf's Liver

2 slices about 4cm thick

6
slice

Smoked Back Bacon

Grilled and chopped into strips

NutsSeeds

1
1

Salt

To taste

1
1

Black Pepper

Freshly ground, to taste

Vegetables

1
handful

Watercress

1
handful

Rocket

100
g

Cucumber

Seeds removed, cut into small cubes

8
piece

Sun-Blushed Tomatoes

Finely chopped

Steps

Season the liver with salt and pepper and dredge it in seasoned flour.
Melt the butter in a pan over medium heat until foamy.
Cook the liver in the butter for three minutes per side until lightly browned.
Reduce heat, drizzle with balsamic vinegar, and cook for 2 more minutes.
Add bacon, watercress, rocket, cucumber, and tomatoes to the pan and stir for ten seconds.
Serve liver on plates surrounded by the vegetables and pan juices.