Liver, butter and apple slices
A Saladino-style nutrient bomb. Beef liver pan-fried in butter, served with crisp apple slices. The apple cuts the iron edge of the liver; both together cover most micronutrient gaps.
By Aaron McHugh · Founder & Editor
- Variant
- animal based
- Prep
- 5 min
- Cook
- 4 min
- Serves
- 1
Ingredients
- 01120 g fresh beef liver, sliced 1 cm thick
- 0230 g butter
- 031 small crisp apple (Pink Lady, Granny Smith, or Royal Gala), thinly sliced
- 04Salt, generously
Method
Pat the liver slices dry with paper towel. Salt both sides heavily.
Slice the apple thinly while the butter melts. The apple should be raw and crisp — it provides texture contrast to the soft liver.
Melt the butter in a heavy pan over medium heat. Do not let it brown.
Add the liver slices to the foaming butter. Cook 90 seconds on the first side.
Flip. Cook 60-90 more seconds on the second side. The centre should be just barely pink — overcooked liver becomes chalky.
Transfer the liver to a plate. Fan the apple slices alongside. Spoon any remaining butter over the liver.
Eat alternating bites: liver, then a slice of apple. The combination is the point — the apple's mild sweetness and acidity makes the liver more approachable than eating it alone.
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