Medium
4
By Darina Allen
Published 1990
Wash and dry the salad leaves and tear them into bite-sized pieces. Whisk together the ingredients for the Dressing. Grate the carrot and celeriac on the large part of the grater and toss in
Melt the butter in a sauté pan, season the livers and cook over a gentle heat. While the livers are cooking, arrange
© 1990 Darina Allen. All rights reserved.