Name: Warm salad of chicken livers, smoked paprika & sherry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: Spanish
Ingredients: 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; 2 garlic cloves; 20g pack flat-leaf parsley leaves only; 3 tbsp blanched hazelnuts; 2 tsp hot smoked paprika; 4 tbsp olive oil

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Warm salad of chicken livers, smoked paprika & sherry

Warm salad of chicken livers, smoked paprika & sherry

Thomasina Miers

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.2 out of 5.8 ratingsRate

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A delicious warm salad, full of smoky, garlicky flavours

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A star rating of 4.5 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal543
fat42g
saturates6g
carbs6g
sugars4g
fibre3g
protein26g
salt0.29g

low

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

Recipe from Good Food magazine, June 2009

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A star rating of 4.2 out of 5.8 ratings

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