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Liver salad with apple, beet, carrot, endive flavoured with four-spices (*)


Portions for 1 serving:

1 cooked slice of beef liver

1 apple

1 small beet

1/2 endive

1 carrot in very thin slices (use your peeler)


1 tbsp olive oil

1 tsp balsamic vinegar

1 tsp wine vinegar

1/8 tsp four-spices

1/8 tsp iodized salt


Nutriments table


Grill a slice of veal liver at medium heat so that it does not burn and remains tender after a night in the refrigerator if you cook it the day before. Cut the liver and the vegetables in small cubes and add the carrot.

Prepare the sauce in a small bowl and pour it over the salad.

This salad keeps several hours in an hermetic box.

Adding some walnuts will likely improve this salad.