Chicken Liver & Chorizo Salad

Name: Chicken Liver & Chorizo Salad
Yield: Serves 2
Ingredients: mixed salad leaves, such as baby gem lettuce and watercress; salt and freshly ground black pepper; crusty bread, to serve; 1 tablespoon olive oil; 2 tablespoons fino sherry; 1 small spicy chorizo sausage, about 100 g/3½ oz, cut into 5 mm/¼ inch thick slices; 1 tablespoon red wine vinegar, or to taste; 6 chicken livers, about 250 g/9 oz, cleaned and diced; 1 tablespoon plain flour; 250 g/9 oz cherry tomatoes, halved; 4 tablespoons extra-virgin olive oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This is a salad with real punch, contrasting crisp coins of chorizo with tender chunks of chicken liver. Any excess richness is cut through by the sherry and vinegar. A true Iberian feast.

Ingredients

1 tablespoon plain flour
salt and freshly ground black pepper
6 chicken livers, about

Method

Season the flour with salt and pepper. Coat the chicken livers in the flour, shaking off any excess. Cover and set aside.

Heat the olive oil in a heavy-based frying pan over a medium–high heat and fry the chorizo for 3–4 minutes, or until crisp. Use a slotted spoon to remove it onto a warm pl