Warm salad of chicken livers, smoked paprika & sherry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
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Showing items 1 to 3 of 6
For the salad
- 100g bag blanched hazelnutsminus 3 tbsp for the sauce, below
- 2 tbsp olive oil
- small knob of butter
- 450g pack chicken liverscut into bite-size pieces
- 125ml glass oloroso sherry
- juice of ½ a lemon
- 120g bag rocketsalad
- sherry vinegarto dress the leaves
For the sauce
- 2 garlic cloves
- 20g pack flat-leaf parsleyleaves only
- 3 tbsp blanched hazelnuts
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
Nutrition: per serving
- kcal543
- fat42g
- saturates6g
- carbs6g
- sugars4g
- fibre3g
- protein26g
- salt0.29glow
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.
