Liver and green bean salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Chicken; calves'' or lamb''s |
| ; liver (120z) | ||
| 1 | Lemon; juice of | |
| 1 | tablespoon | Chopped fresh sage |
| 250 | grams | Green beans; cooked (8oz) |
| 250 | grams | Mixed salad leaves; (8oz) |
| Salt and pepper | ||
| Salad leaves and crusty bread | ||
Directions
GENERAL
TO SERVE
Trim the liver(s) and then wash and dry thoroughly.
Slice thinly and baste with lemon juice and sage and season with salt and pepper.
Grill the liver for 2-3 minutes on each side until cooked.
When the liver is cool enough to handle, toss with the beans.
Serve on a bed of salad leaves and accompany with crusty bread.
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