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?
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.