Sautéed Calf’s Liver With Bacon and Radicchio
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2thick slices bacon (2 ounces), cut into 1-inch pieces
- 1large onion, thinly sliced
- 1 to 2tablespoons extra virgin olive oil, more as needed
- 1small head radicchio, halved, cored and thinly sliced
- Kosher salt
- freshly ground black pepper
- 1teaspoon honey
- ½teaspoon red wine vinegar
- 1½pounds calf’s liver, sliced ¼-inch thick
- Chopped parsley, for garnish (optional)
- Cooked polenta, for serving (optional)
Nutritional analysis per serving (4 servings)
370 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 37 grams protein; 593 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, sauté bacon and onion until both are well browned and onions are tender, about 10 minutes. If pan starts to dry out, add a tablespoon of olive oil.
- Step 2
Add radicchio and a large pinch of salt and pepper and continue to sauté until radicchio is very tender, about 5 minutes longer. Stir in the honey and vinegar, then transfer mixture to a serving platter and cover loosely with foil to keep warm.
- Step 3
Wipe out skillet and add a tablespoon of oil. While it heats, season liver with salt and pepper. Add liver to pan, in batches if necessary, and sauté for about 2 minutes a side over high heat. (Add more oil to pan between batches if necessary.) Liver is done when it is golden on surface but still pink on inside. As pieces cook, transfer them to serving platter on top of radicchio mixture. Garnish with parsley and serve over polenta if desired.
Private Notes
Comments
I’m a liver fan so tried this as an alternative to my usual liver & onions. It’s very good, if you like liver, but I doubt it will convert a non-liver lover. Followed recipe with two exceptions: out of red wine vinegar so used sherry vinegar; and, I used grass fed beef liver rather than calf’s liver. A couple of observations: high heat to cook the liver may be too high. Watch it carefully to avoid over cooking; definitely want it pink. And next time, I may make a pan sauce for the liver.
A great addition to radicchio (and liver) repertoires. Simplified by using bacon fat from previous day. Shredded Treviso into onions just before serving to both preserve some texture and bitter flavor, which balanced perfectly with honey, and richness of liver. Yum!
Obviously not a popular recipe, even with Melissa Clark’s byline. We liked the combination of radicchio and bacon added to the onions. With the polenta, sliced and baked, it made an easier alternative to mashed potatoes. We make liver very infrequently and only if I see fresh veal liver so might not make again soon.
Onions and Bacon and Radicchio good. Liver bland. Polenta good
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