Warm salad of chicken livers, smoked paprika & Sherry
A delicious warm salad, full of smoky, garlicky flavours
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Prep:10 mins
Cook:5 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 543
-
fat 42g
-
saturates 6g
-
carbs 6g
-
sugars 4g
-
fibre 3g
-
protein 26g
-
salt 0.29g
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 ½ 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
Tip
TipIf 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
Method
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.
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.
