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Chicken liver & chorizo salad

Chicken liver & chorizo salad

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A star rating of 4.2 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal426
fat35g
saturates12g
carbs13g
sugars9g
fibre7g
protein16g
salt2.24g
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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

Method

  • STEP 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.

  • STEP 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

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

A star rating of 4.2 out of 5.6 ratings
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