Warm Sweet Onion and Lamb's Liver Salad
Preparation time: 10 mins
Cooking time: 15 mins
What you need
340g John Penny lambs' liver, sliced
2 onions, peeled and sliced into rings
2 teaspoons sugar
2 teaspoon olive oil
120g spinach and watercress salad
500g Anya potatoes (or other salad potatoes), cooked
For the dressing
8 tablespoons extra virgin olive oil
2 tablespoon balsamic vinegar
1 teaspoon English mustard
1 teaspoon lemon juice
How to cook
Melt the butter in a heavy based saucepan, add the onions and cook slowly until softened approximately 10-15 minutes.
Add the sugar and increase the heat, stir occasionally as the onions caramelise.
Do not leave the pan unattended.
Heat the olive oil in a frying pan and cook the lambs' liver for approximately 8-10 minutes, turning to seal all edges.
In a large bowl mix together the spinach and watercress salad, Anya potatoes, sliced lambs' liver and top with the caramelised onions.
Place all the ingredients for the dressing in a jar with a screw top lid and shake well, then drizzle over the salad and serve immediately.