Are you ready to transform an often-overlooked ingredient into a mouthwatering masterpiece? This Liver and Green Bean Salad is about to change everything you thought you knew about organ meats! Packed with rich, robust flavors and nutritional powerhouse ingredients, this recipe will tantalize your taste buds and impress even the most discerning dinner guests. Whether you're a culinary adventurer or looking to expand your protein repertoire, this dish promises a quick, delicious meal that's both elegant and surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Liver
- Green beans
- Olive oil
- Garlic
- Onion
- Salt
- Pepper
Instructions
- Prepare ingredients by washing green beans and trimming off the ends. Cut beans into 2-inch segments.
- Clean liver thoroughly, removing any membranes. Pat dry with paper towels and slice into thin, even strips approximately 1/4 inch thick.
- Finely dice onion and mince garlic cloves, preparing them for sautéing.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and becomes fragrant.
- Add diced onions to the skillet and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn.
- Increase heat to high and add liver strips to the skillet. Cook quickly, turning pieces to ensure even browning, about 2-3 minutes total.
- In a separate pan, blanch green beans in boiling salted water for 3-4 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking.
- Season liver with salt and freshly ground black pepper to taste.
- Drain green beans and combine with liver in the skillet, tossing gently to mix and warm through.
- Transfer liver and green bean mixture to a serving platter. Drizzle with additional olive oil if desired.
- Let the dish rest for 2-3 minutes before serving to allow flavors to meld together.
Tips
- Choose Fresh Ingredients: Select the freshest liver possible - calf or chicken liver works best for a milder flavor.
- Preparation is Key: Pat the liver dry before cooking to ensure perfect browning and prevent steaming.
- Temperature Control: Cook liver quickly over high heat to maintain tenderness and prevent it from becoming tough.
- Blanching Technique: Don't overcook green beans - they should remain bright green and crisp-tender.
- Seasoning Secrets: Season generously with salt and pepper, and consider adding fresh herbs like thyme or parsley for extra flavor.
- Resting Time: Allow the dish to rest for a few minutes after cooking to let the flavors meld together.
- Serving Suggestion: Serve immediately while still warm for the best taste and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 25g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 350mg
