Sugar Loin Salad with Calf’s Liver

For the dressing, mix the juice of one lemon, yogurt, cow’s milk, chervil stalks and sugar, season with salt and season with pepper.

Clean the lettuce, rinse and drain. 3.

Clean the sugar snap peas (cut off the ends and pull off the strings), boil in salted water for 3-4 minutes until firm to the bite, cool immediately and drain. Dice the sugar snap peas with the shallots, add 3 tbsp. oil, vinegar, pepper and salt.

Grate the apple with a wet dish, then cut it into quarters and remove the core. Cut the quarters into large slices on the spot. Offer the sugar snap peas as ditto the lettuce leaves on plates.

Cut each slice of veal liver into two pieces. Season both sides with pepper, then turn in flour to the other side. Knock off the excess flour.

Heat the remaining oil in a frying pan. Fry the liver slices on both sides for 2 min each. After 2 min, add the apple slices and fry briefly. Add the apple brandy as ditto the butter in the frying pan and swirl briefly. Finally, season with salt, place on the arranged plates and drizzle with the chervil stalk yogurt dressing.

Tip: Use a normal or light yogurt as needed!

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