Chicken Liver & Chorizo Salad from Let's Eat by Tom Parker Bowles

Name: Chicken Liver & Chorizo Salad from Let's Eat by Tom Parker Bowles
Ingredients: 1 tablespoon plain flour; salt; freshly ground black pepper; 1 tablespoon olive oil; 6 chicken livers, about 250 g/9 oz, cleaned and diced; 2 tablespoons fino sherry; 1 small spicy chorizo sausage, about 100 g/3½ oz, cut into 5 mm/¼ inch thick slices; mixed salad leaves, such as baby gem lettuce and watercress; 250 g/9 oz cherry tomatoes, halved; crusty bread, to serve; 4 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar, or to taste

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This is a salad with real punch, contrasting crisp coins of chorizo with tender chunks of chicken liver. Any excess richness is cut through by the sherry and vi

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Ingredients

1 tablespoon plain flour
salt
freshly ground black pepper
1 tablespoon olive oil
6 chicken livers, about 250 g/9 oz, cleaned and diced
2 tablespoons fino sherry
1 small spicy chorizo sausage, about 100 g/3½ oz, cut into 5 mm/¼ inch thick slices
mixed salad leaves, such as baby gem lettuce and watercress
250 g/9 oz cherry tomatoes, halved
crusty bread, to serve
4 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar, or to taste