Grilled Calf Liver Kabobs With Wilted Spinach Salad
I imagine this won't be one of zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the omaha steaks meat cookbook and made only a few changes. I have to admit, i'm submitting this in part because my sister hates liver! She's a new member to zaar, and even though we're grown, i still like to gross her out occasionally!
Steps
For the kabobs- wrap each piece of liver with a strip of bacon and thread onto skewer , alternating with the tomato and onion pieces.
Each skewer should have 3 pieces of liver , 2 pieces of onion and 2 cherry tomatoes.
Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
Keep warm while preparing the salad.
For the wilted spinach salad- heat reserved bacon drippings , add the shallots or green onions and cook for about 2 minutes.
Reduce heat slightly , and whisk in the mustard , balsamic vinegar and oil.
Add the spinach , toss with the dressing and heat for 1 to 2 minutes , just until spinach begins to wilt.
Season with salt and pepper , arrange on serving plates.
Top each salad with 2 kabobs.
Serve with crusty garlic bread.
Ingredients
calf liver, salt and pepper, bacon, cherry tomatoes, onions, bamboo skewers, bacon drippings, shallots, dijon mustard, balsamic vinegar, vegetable oil, baby spinach