WARM SALAD OF CHICKEN LIVERS, SMOKED PAPRIKA & SHERRY

Warm salad of chicken livers, smoked paprika & sherry image

A delicious warm salad, full of smoky, garlicky flavours

Provided by Thomasina Miers

Time 15m

Number Of Ingredients 13

Ingredients

100g bag blanched hazelnuts , minus 3 tbsp for the sauce, below
2 tbsp olive oil
small knob of butter
450g pack chicken livers , cut into bite-size pieces
125ml glass oloroso sherry
juice of ½ a lemon
120g bag rocket salad
sherry vinegar , to dress the leaves
2 garlic cloves
20g pack flat-leaf parsley , leaves only
3 tbsp blanched hazelnuts
2 tsp hot smoked paprika
4 tbsp olive oil

Steps:

Put all the ingredients for the sauce into a food processor, then whizz to a rough paste. Heat oven to 200C/180C fan/ gas 6. Put the remaining hazelnuts onto a baking sheet, roast for 5 mins until lightly toasted, roughly chop, then set aside.
Now make the salad - add the olive oil and butter to a large frying pan over a medium-high heat. Quickly fry the livers in 2 batches until browned, about 2 mins per batch. Add the sherry, then bubble for a few mins over a high heat. Stir in the sauce and allow it to thicken and heat through. Splash in the lemon juice, then season to taste. Dress the salad leaves with a little sherry vinegar. Spoon the livers and sauce onto serving plates, sprinkle with the toasted chopped hazelnuts, then scatter over the dressed salad leaves and serve straightaway.

Nutrition Facts : Calories 543 calories, Fat 42 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.29 milligram of sodium