Chicken liver & chorizo salad

Chicken liver & chorizo salad

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(3 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A hearty, warm salad that's good value and won't leave your tummy rumbling

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
426
protein
16g
carbs
13g
fat
35g
saturates
12g
fibre
7g
sugar
9g
salt
2.24g

Ingredients

  • 200g cooking chorizo, cut into chunks
  • 25g butter
  • 350g good chicken livers, cleaned and trimmed
  • 110g bag baby salad leaves
  • bunch parsley, roughly chopped
  • large handful walnut halves

For the dressing

  • 1 tbsp walnut oil
  • 1 tbsp white wine vinegar

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Method

  1. Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
  2. Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away

Recipe from Good Food magazine, October 2011

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Comments

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cshobbs's picture
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Excellent and easy.

jollimeme's picture
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This is so good and I have made it a few times. I never follow it strictly but the chorizo and chicken livers on a salad is a fantastic combination.

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