Ingredients

The following ingredients have 2 Servings
  • 350 g beef or calf liver (sliced (4 slices))
  • 1/4 + 1/4 cup balsamic vinegar
  • 2 cups arugula
  • 2-3 very thin slices red onion
  • 1 small endive (shredded)
  • 1 ripe avocado (diced)
  • 75 g raw cashews
  • Cooking fat of your choice (ghee, lard or coconut oil preferred)

Instruction

  • The previous day, rinse the liver slices and put them to marinate overnight in 1/4 cup balsamic vinegar
  • Rinse the beef liver slices under cold running water and pat them real dry; season liberally with salt and pepper.
  • Place a heavy bottomed skillet (cast iron preferred) with one or two tablespoons of cooking fat to heat over high heat.
  • When the pan is really nice and hot, add the liver slices and sear for about 45 seconds to one minute per side, just long enough for them to get a beautiful dark brown and crispy exterior but remain slightly pink on the interior.
  • Remove the liver slices to a plate and deglaze the pan with 1/4 cup balsamic vinegar. Let the vinegar reduce by about half, which should take approximately 30 seconds. Remove from heat.
  • Preheat a few tablespoons of cooking fat in a small skillet over medium-high heat. When the pan is hot enough, add the cashews and toss them around until they take a nice golden coloration all around. Sprinkle with salt and set aside.
  • Divide the arugula, endive, onion slices and avocado between two plates. Slice the liver on a diagonal and place that over the bed salad.
  • Sprinkle with the warm toasted cashews and balsamic reduction.