Chicken liver & chorizo salad

autumn cheap cuts chicken liver chicken livers chorizo easy salad midweek meal quick salad seasonal warm salad

N/A

Serves 4

Source

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

Method

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