DRIED SALTED PIG’S LIVER, RADISHES AND BOILED EGGS
This may sound hardcore but it is as balanced as a salad can be.
Servings
8
Servings
8
Ingredients
Instructions
  1. LIVER
  2. Find a plastic, glass, or china container that will fit in your fridge and is large enough for the liver. Mix the salt and sugar and lay a healthy layer in your container. Rub the mix into the liver’s nooks and crannies, then lay it on your prepared bed. Cover the liver with the remaining mix, cover it with a lid or plastic wrap, and leave in the fridge for 2 weeks (if the mixture all melts away with the juices from the liver, you may have to replenish with more dry mixture).
  3. When the time is up, remove the liver from the mixture: it should be firm but not rock hard. Rinse it thoroughly with cold water. Dry it with a clean cloth, rub it down with black pepper, then roll and wrap it in another clean tea towel, tying firmly with string. Leave to hang in a cool dry airy place for at least 3 weeks.
  4. SALAD
  5. Slice off 16 thin round slices of dried liver. Toss all the salad ingredients together in a bowl with the vinaigrette.
  6. Get a frying pan hot and apply a drop of oil. Place the liver slices in—your aim is to simply show them the pan—then turn them over, apply a healthy splash of balsamic vinegar, and allow them to sizzle for a moment. Remove from the heat; the liver slices should be shimmering and slightly softened. Lay them on top of the salad, drizzle the remaining juices from the pan on top and serve immediately.