Name: Chicken liver & chorizo salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Spanish
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; 1 tbsp walnut oil; 1 tbsp white wine vinegar

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