Chicken Liver & Chorizo Salad

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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