Chicken Liver & Chorizo Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 200g cooking chorizo, cut into chunks
• 25g butter
• 350g good chicken livers, cleaned and trimmed
• 110g bag baby salad leaves
• bunch parsley, roughly chopped
• large handful walnut halves
• 1 tbsp walnut oil
• 1 tbsp white wine vinegar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a dry frying pan over medium heat, add the chorizo chunks and fry for 4 to 5 minutes, turning, until crisp and the oil has rendered. Remove with a slotted spoon and set aside.

2. Add the walnut halves to the same pan and toast for 2 to 3 minutes, shaking the pan, until fragrant. Remove and set aside.

3. Dry the chicken livers on kitchen paper. Melt the butter in the pan over medium-high heat, add the livers and cook for 2 to 3 minutes per side until browned outside.

4. Cook the livers until they reach 165°F (74°C) in the thickest part, about 1 to 2 more minutes, then transfer them to a plate.

5. Whisk the walnut oil and white wine vinegar together in a small bowl to make a dressing.

6. Put the salad leaves and chopped parsley in a large bowl. Add the chorizo, walnuts and livers, then drizzle over the dressing and toss gently to combine.

7. Divide the salad among four plates and serve while the livers are still warm.