Sautéed Liver Apple Salad With Blackberry Dressing Recipes

SAUTéED LIVER & APPLE SALAD WITH BLACKBERRY DRESSING

Steps:

• Make the dressing first. Set aside 8 of the berries in a bowl. Put the rest of the berries, the wine, vinegar and sugar in a medium pan, cover and simmer for 3 mins or until the berries are very soft. Mash the berries well, then pass the hot mixture though a sieve, on top of the reserved berries. Season and cool. It should be quite sharp and fruity, but blackberries vary hugely; if you need to, add more sugar and taste again.
• Heat 1 tbsp butter in a large non-stick frying pan and add the apples. Cook for about 5 mins, turning the apples now and again, until golden and just tender. Can be done a few hours ahead.
• When you're ready to eat, dredge the livers in the seasoned flour and tap off the excess. Heat the rest of the butter in the pan and fry the livers for 5 mins or until golden, turning them halfway through cooking. When red juices start to run from the livers, you know that they are almost ready. Toss the apples back in the pan to warm through, then take it off the heat.
• Spread the salad leaves across 1 large platter or 4 plates, and top with the livers, apples and walnuts. Whisk the oil into the blackberry dressing and spoon this over generously. Serve with crusty bread, if you like.

SALAD WITH APPLE DRESSING

Steps:

• In a large bowl, toss salad ingredients.
• In a small bowl, whisk together juice, vinegar, garlic, soy sauce and Worcestershire. In a slow stream, whisk in oil. Pour dressing over salad and toss.

HOT SPINACH APPLE SALAD

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. , In same skillet, combine vinegar, brown sugar and reserved drippings. Bring to a boil; cook and stir until sugar is dissolved. Cool slightly., Meanwhile, in a serving bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serve immediately.

ROMAINE SALAD WITH APPLE VINAIGRETTE

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream., In a serving bowl, combine the romaine, apples and pine nuts. Drizzle with vinaigrette; sprinkle with cheese.

SAUTéED LIVER WITH APPLES AND ONIONS

Steps:

• Rinse liver place in a shallow pan. Add milk and turn slices to coat well. Refrigerate for 1/2 hour.In a large skillet melt butter or margarine. Add onions and sprinkle with salt. Cook over low heat, turning as needed, for 15 minutes or until onions begin to brown. Transfer onions to a small pan cover and keep warm. Set skillet aside.Trim ends of apples and cut each crosswise into three slices. In a medium skillet over medium heat cook apples in butter or margarine for 5 minutes. Sprinkle with brown sugar and cook 5 minutes longer, turning apples to coat with melted sugar. Cover and keep warm.Drain liver and pat dry. In a plastic bag combine flour, salt and pepper add liver and shake until well coated.In the skillet used for onions sauté liver over medium heat for 3 to 4 minutes on each side, adding butter or margarine as needed. Cooking time will depend on thickness of liver and desired doneness.Serve liver on a heated platter topped with onions and apples. Garnish with parsley.

OLD FASHIONED APPLE SALAD WITH COOKED DRESSING

Steps:

• Combine all the dressing ingredients in a saucepan (sometimes I add the raisins in also, so they plump up before they go into the salad).
• Cook over low/medium low heat, while stirring constantly, until thickened and somewhat gloppy.
• Allow to cool (I put it in a bowl and stick it in the freezer for about 15 minutes, stirring occasionally).
• Mix together the salad ingredients (don't forget to toss in some extra lemon juice to keep the apples from browning).
• Pour the dressing over the salad and stir together (the dressing is a little gluey, so you will have to work it into the salad).

SWEET APPLE SALAD DRESSING

Steps:

• Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced.
• In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.

BLACK BEAN AND GRANNY SMITH APPLE SALAD

Steps:

• Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

SAUTéED LIVER WITH APPLES AND ONIONS

Steps:

• Rinse liver place in a shallow pan. Add milk and turn slices to coat well. Refrigerate for 1/2 hour.In a large skillet melt butter or margarine. Add onions and sprinkle with salt. Cook over low heat, turning as needed, for 15 minutes or until onions begin to brown. Transfer onions to a small pan cover and keep warm. Set skillet aside.Trim ends of apples and cut each crosswise into three slices. In a medium skillet over medium heat cook apples in butter or margarine for 5 minutes. Sprinkle with brown sugar and cook 5 minutes longer, turning apples to coat with melted sugar. Cover and keep warm.Drain liver and pat dry. In a plastic bag combine flour, salt and pepper add liver and shake until well coated.In the skillet used for onions sauté liver over medium heat for 3 to 4 minutes on each side, adding butter or margarine as needed. Cooking time will depend on thickness of liver and desired doneness.Serve liver on a heated platter topped with onions and apples. Garnish with parsley.