Chicken liver & chorizo salad

Chicken liver & chorizo salad

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(5 ratings)

Prep: 5 mins Cook: 15 mins


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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  • 200g cooking chorizo, cut into chunks



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

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



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

  • large handful walnut halves



    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


  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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11th Jul, 2014
Excellent and easy.
21st Mar, 2012
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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