Name: Radicchio, Liver and Sage Salad
Yield: Supper for 2
Cuisine: Italy
Ingredients: 250 g/9 oz lambs’ liver (or calves’ – but lamb is more delicate/less bitter), peeled; knob of butter; about 12 fresh sage leaves (grows everywhere – check your neighbour’s garden), chiffonaded (i.e. shredded into ribbons); ½ tsp dill (fresh or dried); ¼ tsp ground saffron; 2 tbsp sherry (or cider) vinegar; 12 black peppercorns, crushed; ½ tsp sugar; 1 tbsp water; 6–7 frisée leaves (curly endive) or just use iceberg; 1 tbsp balsamic vinegar; 2–3 baby cucumbers (or ⅓ of a regular one); 1 small red onion, finely sliced; 2 tbsp pumpkin seed oil (if you can get it: it is not cheap, so feel free to use extra-virgin olive oil); 1 pert-looking head radicchio; salt and freshly ground black pepper

Preparation info

Supper for
2

Difficulty
Easy

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

This is a take on the classic Italian dish fegato alla salvia, which Mr Shopkeeper and I eat at our favourite classic Italian restaurant nearly every time we go there*. You know how it is when you have a pet restaurant: on each visit you peruse the specials board, even ask the chef for his recommendations, consult with your dining companion... and then order exactly the same as you always order. It’s part of the comforting ritual.

This i