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Warm salad of chicken livers, smoked paprika & sherry

Warm salad of chicken livers, smoked paprika & sherry

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A star rating of 4.5 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

A delicious warm salad, full of smoky, garlicky flavours

Nutrition: per serving
HighlightNutrientUnit
kcal543
fat42g
saturates6g
carbs6g
sugars4g
fibre3g
protein26g
low insalt0.29g
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Ingredients

For the salad

  • 100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
  • 2 tbsp olive oil
  • small knob of butter
  • 450g pack chicken livers , cut into bite-size pieces
  • 125ml glass oloroso sherry
  • juice of ½ a lemon
  • 120g bag rocket salad
  • sherry vinegar , to dress the leaves

For the sauce

  • 2 garlic cloves
  • 20g pack flat-leaf parsley , leaves only
  • 3 tbsp blanched hazelnuts
  • 2 tsp hot smoked paprika
  • 4 tbsp olive oil

Method

  • STEP 1

    Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.

  • STEP 2

    Now make the salad – add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

RECIPE TIPS
TIP

If I have time, I like to soak the rocket salad in cold, salted water for half an hour. This keeps the leaves crisp and also seasons them to bring out their flavour

Goes well with

Recipe from Good Food magazine, June 2009

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A star rating of 4.5 out of 5.7 ratings
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