This is a recipe that does not reflect my travels, but reflects my desire to have a lot of flavour and sophisticated food on a week night, with no effort whatsoever! This is so fast and so tasty and despite being a ‘salad’, it is very comforting on a winter night.
The chorizo is the cornerstone of the flavours in this recipe, but adding gently cooked chicken livers (not your dried out leathery liver of old days- blah!) and walnuts give this warming earthy flavours.
WINE NOTE: We don’t as a rule, drink wine during the week, but if I was going to it would be a French Pinot Noir, light but with forest floor flavours is a great pairing to his salad.
200g cooking chorizo, cut into chunks
25g butter or butter cooking spray
350g good chicken livers, cleaned and trimmed
110g bag baby salad leaves
bunch parsley, roughly chopped
large handful walnut halves
For the dressing;
1 tbsp walnut oil
1 tbsp white wine vinegar
- 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.
- Melt the butter in the same pan until sizzling, or spray with the cooking spray, 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