Chicken liver & chorizo salad

Chicken liver & chorizo salad

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(3 ratings)

Prep: 5 mins Cook: 15 mins

Easy

Serves 4
A hearty, warm salad that's good value and won't leave your tummy rumbling

Nutrition and extra info

Nutrition: per serving

  • kcal426
  • fat35g
  • saturates12g
  • carbs13g
  • sugars9g
  • fibre7g
  • protein16g
  • salt2.24g
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Ingredients

  • 200g cooking chorizo, cut into chunks

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g good chicken livers, cleaned and trimmed
  • 110g bag baby salad leaves
  • bunch parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • large handful walnut halves

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the dressing

  • 1 tbsp walnut oil
  • 1 tbsp white wine vinegar

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

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Comments, questions and tips

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Comments (2)

cshobbs's picture
3.75

Excellent and easy.

jollimeme's picture
5

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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