Warm salad of chicken livers, smoked paprika & sherry recipe | Good Food
A delicious warm salad, full of smoky, garlicky flavours, from Good Food Magazine.
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
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