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1
Soak caul fat in tepid water for 10 minutes, to make it pliable.
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2
Peel the thin outer membrane from the liver and cut into chunky rectangles about 1 by 2 inches, discarding veined sections.
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3
Sprinkle each chunk of liver with a light dusting of salt and pepper.
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4
Drain the caul fat and carefully unfold.
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5
Cut pieces of caul fat large enough to wrap around each chunk of liver in a single layer.
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6
Surround the liver in orange slices, tucking a little piece of bay leaf inside each packet, then wrap with caul fat.
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7
Sprinkle more salt and pepper on the outside and thread the chunks on skewers, separating each chunk with half a bay leaf.
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8
Preheat the grill or broiler to medium heat.
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9
Grill the skewers for about 3 to 5 minutes per side, until the outside of each chunk is nicely browned and the inside is still pink.
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10
Meanwhile, in a large saute pan, heat the extra-virgin olive oil.
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11
Saute the garlic until fragrant and add the dandelion greens.
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12
Toss the greens in the oil until wilted and soft.
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13
Season with salt and pepper.
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14
Remove from the heat and drizzle with some red wine vinegar.
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15
Plate greens on a platter.
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16
Put the liver on the greens and squeeze the juice from the remaining orange slice on top.
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17
Serve with crusty bread.
