Warm Salad of Calves’ Liver, Mushrooms, Leek and Potato

With Chillied Whisky Prune Dressing


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This salad is another good cold-weather lunch or dinner Calves’ liver has a fabulous texture and a wonderful flavour and, when combined with the other ingredients here, especially the whisky, it becomes a warming meal. If you can’t get calves’ liver, then it can be made with duck livers or, at a stretch, chicken livers, although these have a much lighter flavour If you’re not a fan of whisky, or you don’t have any in the house, then use brandy or dark rum instead – or just leave it out.