Calves' liver with celeriac, apple & watercress salad

Method

1. Pat the calves' liver dry and season with salt and freshly ground pepper. Lay a sage leaf on each slice of liver and cover with a slice of Parma ham, securing the ham with a couple of cocktail sticks.

2. Heat a griddle pan and lightly grill the liver for 2-3 minutes each side. Keep warm.

3. To make the dressing, place the mustard seeds in a dry frying pan and heat until the seeds start to pop. Remove from the heat and, when the seeds have stopped popping, tip them into a bowl.

4. Add the olive oil, garlic and lemon juice to the bowl, whisking until all the ingredients are well-blended. Add the celeriac, apple and watercress and toss well.

6. To serve, place a slice of liver on each plate, pile high with salad and serve at once.

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Ingredients

4 slices of calves liver, each 175g
1 pinch salt and fresh ground black pepper
4 slices ham, dry-cured
4 large fresh sage leaves

For the celeriac, apple and watercress salad

1 head celeriac, cut into barrels and thinly sliced
2 Granny Smith apples, peeled, cored and sliced
1 bunch Watercress, torn into sprigs

For the mustard seed dressing

1 tbsp yellow mustard seeds
3 tbsp Olive oil
1 garlic clove, crushed
0.5 lemon, juice
1 pinch salt and fresh ground black pepper

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