Chicken Liver & Chorizo Salad
This savory Chorizo and Chicken Liver Salad combines the rich flavors of crisp chorizo, buttery chicken livers, and crunchy walnuts, all tossed with a tangy walnut vinaigrette. It's a delicious mix of textures and tastes that will surely delight your taste buds. Perfect for a quick and satisfying meal any day of the week!
— Constant Cookbook
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
Instructions
- 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.
- 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
Cook Time
15M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 426 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 2.24 milligram of sodium
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