Chicken liver & chorizo salad

• cooking chorizo↗200g 200g

  cut into chunks

• butter↗25g 25g
• good chicken livers↗350g 350g

  cleaned and trimmed

• bag baby salad leaves↗110g 110g
• bunch parsley↗

  roughly chopped

• large handful walnut↗

  halves

• walnut oil↗1 tbsp 1 tbsp
• white wine vinegar↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.

2. 2

   Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away