Pasta Salad with Vegetables and Veal Liver
A salad featuring pasta, fresh vegetables, and veal liver. Try this recipe and more from Spoonsparrow.
Ingredients
- 200 g Trulli
- 150 g sugar snap peas
- 300 g arugula
- 250 g yellow cocktail tomatoes
- 300 g veal liver
- 2 tbsp flour
- 20 g butter
- Onions
- 1 bundle chervil
- 200 g Sour Cream
- 150 g yogurt
- 0.125 l whipping cream
- 0.5 lemon (juice)
- Salt
- Pepper
Instructions
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1.
Cook the pasta according to package instructions, rinse under cold water and drain well. Clean the sugar snap peas, blanch in boiling salted water for 5 minutes, then drain, shock with ice water and dry thoroughly. Wash and halve the tomatoes. Clean the arugula. Combine all ingredients. For the dressing, peel and finely chop the onion. Wash and finely chop the chervil, then mix everything with the remaining dressing components.
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2.
Wash the veal liver, pat dry, trim if necessary, season with pepper, coat in flour and sear in hot butter for about 4 minutes on each side. Remove, slice into strips. Arrange the salad on plates, drizzle with dressing and add the sliced liver.
