Chicken liver & chorizo salad
A hearty, warm salad that's good value and won't leave your tummy rumbling
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- 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.
- 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
Per serving
426 kcalories, protein 16.0g, carbohydrate 13.0g, fat 35.0 g, saturated fat 12.0g, fibre 7.0g, sugar 9.0g, salt 2.24 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1664634/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 15 mins
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
Per serving
426 kcalories, protein 16.0g, carbohydrate 13.0g, fat 35.0 g, saturated fat 12.0g, fibre 7.0g, sugar 9.0g, salt 2.24 g
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21 March 2012
Jollimeme rated and commented on this recipe
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