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Calves' Liver with Watercress, Celeriac and Apple Salad

A twist on Italian saltimbocca. The celeriac, watercress and apple salad is full of flavour, freshness and texture.


  • 4 x 175g slices of calves' liver

  • 4 slices of dried cured ham

  • 4 large fresh sage leaves

  • 1 head of celeriac, cut into barrels and thinly sliced

  • 2 Granny Smith Apples, peeled, cored and sliced

  • 1 bunch watercress

  • Mustard Seed Dressing

  • 3 tbsp olive oil

  • 1 clove garlic crushed

  • Juice of half a lemon

  • 1 tablespoon of yellow mustard seeds

  • Sea salt and black pepper


  • 1.

    Pat the calves' liver dry and season. Lay a sage leaf on each slice and cover with a slice of Parma ham. Secure in place with a couple of cocktail sticks. Heat a griddle pan and lightly grill the liver for 2-3 minutes each side. Keep warm.

  • 2.

    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 into a bowl and add the olive oil, garlic and lemon juice whisking until all the ingredients and blended well together. Add the celeriac, apple and watercress to the dressing and toss well.

  • 3.

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

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