Warm salad of chicken livers, smoked paprika & Sherry
A delicious warm salad, full of smoky, garlicky flavours
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
- Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
- Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the Sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little Sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.
TIP
If I have time, I like to soak the rocket salad in cold, salted water for half an hour. This keeps the leaves crisp and also seasons them to bring out their flavour
PER SERVING
543 kcalories, protein 26g, carbohydrate 6g, fat 42 g, saturated fat 6g, fibre 3g, sugar 4g, salt 0.29 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10777/
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Ingredients
FOR THE SALAD
- 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
- 2 tbsp olive oil
- small knob of butter
- 450g pack chicken livers , cut into bite-size pieces
- 125ml glass Oloroso sherry
- juice ½ lemon
- 120g bag rocket salad
- sherry vinegar , to dress the leaves
FOR THE SAUCE
- 2 garlic cloves
- 20g pack flat-leaf parsley , leaves only
- 3 tbsp blanched hazelnuts
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
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The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy Sherry vinegar is a match made in heaven
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ratings
Difficulty and servings
Serves 4 - 6
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Ingredients
FOR THE SALAD
- 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
- 2 tbsp olive oil
- small knob of butter
- 450g pack chicken livers , cut into bite-size pieces
- 125ml glass Oloroso sherry
- juice ½ lemon
- 120g bag rocket salad
- sherry vinegar , to dress the leaves
FOR THE SAUCE
- 2 garlic cloves
- 20g pack flat-leaf parsley , leaves only
- 3 tbsp blanched hazelnuts
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
PER SERVING
543 kcalories, protein 26g, carbohydrate 6g, fat 42 g, saturated fat 6g, fibre 3g, sugar 4g, salt 0.29 g
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13 July 2009
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