The perfect bite with some crunch, acidity and richness!
Hello dear readers,
My mom makes this incredible starter with pan fried foie gras served with a French dressing and chicory leaves and arugula leaves. I decided to make this recipe but with a more accessible type of meat. This starter has the crunch from the chicory, the melt-in-your-mouth fried liver coated with a balsamic glaze, you will love it!
This recipe is for 4 persons, as a starter or even an amuse-bouche.
Ingredients:
- 2 big slices of veal liver;
- 1/2 cup flour;
- 1 medium sized onion;
- 1-2 tsp butter ;
- 1 tsp olive oil;
- 1-2 tsp balsamic vinegar;
- 2-3 heads of chicory;
- 1 tsp cream of balsamic vinegar;
- Flakey salt;
- Chopped parsley.
French dressing (for more than 4 persons) :
- 2 tbsp olive oil;
- 1,5 to 2 tbsp mayonnaise;
- 1 tbsp vinegar;
- 1 tbsp mustard;
- 1/2 lemon’s juice (or less);
- 5 stems of parsley.
Procedure
Prepare the sauce by mixing all the ingredients mentioned above.
Cut the base of the chicory and separate the leaves.
Rinse the liver and pat dry with paper towel.
Cut the liver in small squares, season with salt and cover in flour.
Thinly slice the onion.
Fry onion in a lightly oiled pan, once cooked, set aside.
Then, add oil and butter to the pan and fry the liver until it becomes crispy and golden. Deglaze with balsamic vinegar. Put onions back in and season with parsley.
On your slice of chicory, add a sliver of French dressing, then a piece of crispy liver with onion and finish off with a squirt of cream of balsamic vinegar and topped with some flakey salt.
Enjoy!
Audrey
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