Warm salad of chicken livers, smoked paprika and Sherry
Warm salad of chicken livers, smoked paprika & Sherry
A delicious warm salad, full of smoky, garlicky flavours
- Prep: 10 mins
Cook: 5 mins - Serves 6
- Easy
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
If 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.
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