Calf's Liver with Spinach Salad, Croutons, and Pine Nuts

Calf's Liver with Spinach Salad, Croutons, and Pine Nuts
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon salt
  • 4 slices calf's liver (about 1 1/2 pounds in all)
  • 3 tablespoons pine nuts
  • 1 ¾- pounds loaf country bread, cut into 3/4-inch cubes
  • 2 tablespoons wine vinegar
  • ¼ cup flour
  • 1 pound spinach, large stems removed and leaves washed (about 9 cups)
  • + 4 more ingredients
    • ½ teaspoon fresh-ground black pepper
    • 1 tablespoon butter
    • 6 tablespoons olive oil
    • 1 tablespoon grainy mustard

1. Heat the oven to 350°. Toast the pine nuts in the oven until golden brown, about 5 minutes. Toast the bread cubes in the oven until golden but still slightly soft in the center, about 15 minutes. 2. In a small glass or stainless-steel bowl, whisk together the vinegar, mustard, 1/2 teaspoon of ...

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