Chicken Liver & Chorizo Salad
Recipe GLPRb3d5af9f25936c
A vibrant warm salad featuring pan-seared chicken livers and crispy chorizo served over fresh baby greens, toasted walnuts, and fresh parsley. The livers are cooked until tender, then tossed with a simple walnut oil and vinegar dressing infused with chorizo fat for depth. This elegant, protein-rich dish comes together quickly and is perfect as a light lunch or dinner.
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Ingredients
200 g cooking chorizo, cut into chunks
25 g butter
350 g chicken livers, cleaned and trimmed
110 g baby salad leaves
bunch fresh parsley, roughly chopped
large handful walnut halves
1 tbsp walnut oil
1 tbsp white wine vinegar
Directions
Heat a large frying pan over medium-high heat. Add the chorizo chunks and cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and crispy on the edges. Using a slotted spoon, transfer the cooked chorizo to a plate, reserving 1 tablespoon of the rendered chorizo oil in the pan.
In a small bowl, whisk together the walnut oil and the reserved chorizo oil. Add the white wine vinegar and whisk until combined. Season the dressing with salt and pepper to taste. Set aside.
Add the butter to the same frying pan and let it melt until it froths and becomes fragrant. Increase the heat slightly and add the cleaned chicken livers. Cook for about 2 minutes on each side, until they are browned on the outside and just cooked through (internal temperature should reach 165°F). Be careful not to overcook, as they should remain slightly pink in the center. Remove from heat.
Place the baby salad leaves in a large serving bowl. Add the cooked chicken livers, crispy chorizo, walnuts, and fresh parsley.
Drizzle the walnut oil dressing over the salad and toss gently but thoroughly to coat everything evenly. Serve immediately while the livers and chorizo are still warm.
