Yields approximately 3 cups vinaigrette/Time 15 minutes plus overnight

Liver is so nutritious, it’s worth experimenting to find your favorite way to eat it. Most of us have probably tried liver and onions, pate, or even grilled liver. This vinaigrette is a nice option for those wanting to ease offal into their menu. Soak the liver in milk overnight, prior to cooking, to neutralize the mineral taste. This vinaigrette goes best with a bitter or spicy green salad or a grain salad with some sharp accents like rhubarb or sorrel.

You will need:

½ cup olive oil
½ cup liver (lamb or beef)
¼ cup butter
1 large shallot, chopped (or ½ red onion)
2 cloves garlic
¼ teaspoon pepper flakes
¼ cup white wine vinegar (or any other light vinegar)
1 lemon, zested and juiced
1 teaspoon cooking oil
Salt and pepper

  • Soak liver in milk covered in the fridge overnight to this will reduce the metallic taste
  • Heat a skillet over medium-high heat.  Season liver with salt and pepper
  • Add cooking oil to the skillet and quickly sear the liver, keeping the center as close to medium rare as possible. Remove from the skillet and set aside to cool
  • Once liver is cooled, add liver, butter, garlic, shallot/onion, lemon zest, and vinegar to a large blender. Blend on low speed, once everything is chopped increase to high speed and slowly drizzle in olive oil until emulsified
  • If vinaigrette becomes too thick use lemon juice to thin out.  Season with pepper flakes, salt, and pepper