Monday, May 9, 2011

Peaches, Herbs, and Liver Salad

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Salad Duo

I now understand why mothers get frustrated with their children's finicky eating habits.  "Don't be surprised,  you were worse as a child", Mom said.  I do remember being that way and not eating much of anything.  But there was one dish that my téta (grandmother) would make for me as a child that I just loved.  When I would ask her what it was, she would reply: "Birds."   Back then, my uncle would go hunting every week. It was sort of the thing to do in the mountains.   I know it still goes on now (unfortunately), but an effort is being made by various groups to stop the practice or at least limit it.

A couple of years back, I was thinking of that dish, and remembering the juicy chunks of meat glistening in lemon and herbs.  I wanted some, and somehow I had a feeling it wasn't bird meat I was eating, but téta had passed away with the recipe.  I kept asking my aunts at various occasions, until one said so casually: "Sweets, she was feeding you Liver!" 
I guess my dear téta thought that "bird" sounds cuter to a five-year-old than "liver".  Why do parents feel the need to sneak the good food into the kids' meals?  That always puzzles me.  I find kids to be more intrigued when it something unusual or when they see the colors of the various vegetables in the dish.  We ought to teach them what good food really looks like.  Don't you agree?

Garlic Scapes and Peaches
Peach and Herb Salad

We were not big on eating offal foods growing up, although all those parts make for some great meals and are part of everyday food in some regions.  In Lebanon, all parts of the animal are used, whether fried, sauteed, or raw like tongue, liver, brains.  Some are also included in our mezza. Veal Calf Liver is what I used.  It cooks fast, going quickly from juicy and pink inside to tough and chalky. 

Herb and Salad
Peaches and Herbs Salad

Peaches, Herbs and Liver Salad

1 slice veal calf liver ( you can also use other types)
1/2 iceberg lettuce, sliced large
1 large peach or 2 small, sliced
1 cup mint leaves, fresh
1/2 cup oregano, marjoram, thyme leaves,  mixed
2 or 3 garlic scapes, sliced
1 lemon, juiced
3 tbsp olive oil
1 tbsp pomegranate molasses
Salt and freshly ground pepper to taste

In a mixing bowl, toss all the lettuce, herbs and peach slices together with lemon, molasses and salt and pepper to taste.  

Season the liver slice with salt and pepper, then sauté in a hot skillet with olive oil.  It cooks fast within a couple of minutes.  Remove and serve immediately with the herb salad.

1 comment:

  1. These days I am eating liver for the iron and I am on the lookout for original recipes; this one appeals to me, so fresh and summery. I have never eaten the little birds that people adore. Something about these poor creatures, I guess.

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