Chicken Liver & Chorizo Salad 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

How to make Chicken Liver & Chorizo Salad

  1. Cook the chorizo in a large frying pan until crisp.
  2. Remove, drain and set aside, reserving 1 tbsp of the chorizo oil.
  3. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
  4. Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side.
  5. Combine everything together in a large bowl, add the salad leaves and then drizzle over the dressing, toss well and serve straight away.