Chicken liver & chorizo salad
- James Martin
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.3 out of 5.7 ratingsRate
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A hearty, warm salad that's good value and won't leave your tummy rumbling
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Courgette & mushroom bread
A star rating of 4.4 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal426
- fat35g
- saturates12g
- carbs13g
- sugars9g
- fibre7g
- protein16g
- salt2.24g
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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
Recipe from Good Food magazine, October 2011
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A star rating of 4.3 out of 5.7 ratings
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