Calves liver with celeriac, apple & watercress salad

For a deliciously stylish yet simple meal, try Frank Bordoni's griddle-cooked calves' liver accompanied by a crunchy salad
By Frank Bordoni
Calves liver with celeriac, apple & watercress salad
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 slices calves' liver, each 175g
  • 1 pinches black pepper
  • 4 slices ham, dry-cured
  • 4 large fresh sage leaves

For the celeriac, apple and watercress salad

  • 1 heads celeriac
  • 2 Granny Smith apples
  • 1 bunches watercress, torn into sprigs

For the mustard seed dressing

  • 1 tbsp yellow mustard seeds
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 0.5 lemons, juice
  • 1 pinches black pepper


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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