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Calf's liver with charred onion salad


  • Preheat oven to 170°-180°C. 
  • Remove the skin, all fat and gristle from the liver. Then slice fairly thinly.
  • Spray the onions with oil, season and cook in the oven for up to 45 mins until tender. Then remove the skins, chop and toss with the oil, vinegar, parsley and seasonings to taste. Set aside.
  • Spray the liver reasonably well with oil, season and cook on a preheated ridged grill (or pan) until pink.
  • To serve, scatter the onion salad on individual plates and top with the liver and a sprinkling of parsley and oil.


  • 1 whole calf's liver
  • 3 large onions, cut in half, skin on
  • olive oil spray
  • freshly ground salt & pepper
  • olive oil
  • red wine vinegar
  • chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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