Description
This warm salad features tender chicken livers cooked with smoked paprika and Oloroso sherry, served alongside a fresh rocket salad and a rich hazelnut sauce with garlic and parsley. The combination of nutty, smoky, and tangy flavors makes it a sophisticated yet simple dish, perfect for a special lunch or dinner.
Ingredients
Scale
For the Sauce
- 3 tbsp blanched hazelnuts
- 2 tbsp olive oil
- 2 garlic cloves
- 20g flat-leaf parsley leaves only
- 2 tsp hot smoked paprika
- 4 tbsp olive oil
For the Salad and Chicken Livers
- 100g bag blanched hazelnuts (minus 3 tbsp reserved for sauce)
- 2 tbsp olive oil
- small knob of butter
- 450g chicken livers, cut into bite-size pieces
- 125ml glass Oloroso sherry
- juice of ½ lemon
- 120g bag rocket salad
- sherry vinegar, to dress the leaves
Instructions
- Prepare sauce: Place 3 tbsp blanched hazelnuts, 2 tbsp olive oil, garlic cloves, parsley leaves, smoked paprika, and 4 tbsp olive oil into a food processor. Whizz to create a rough paste forming the nutty, flavorful sauce.
- Roast hazelnuts: Preheat oven to 200C (180C fan, gas mark 6). Spread the remaining blanched hazelnuts on a baking sheet and roast for 5 minutes until lightly toasted. Roughly chop and set aside for garnish.
- Cook chicken livers: Heat 2 tbsp olive oil and a knob of butter in a large frying pan over medium-high heat. Fry the chicken livers in two batches until browned on all sides, about 2 minutes per batch. Ensure they are cooked through but still tender.
- Deglaze and combine: Pour the Oloroso sherry into the pan and let it bubble for a few minutes over high heat to reduce slightly. Stir in the prepared hazelnut sauce, allowing it to thicken and heat through with the livers.
- Finish seasoning: Add a splash of lemon juice to the pan and season the mixture to taste with salt and pepper.
- Dress the rocket salad: Toss the rocket leaves lightly in some sherry vinegar to enhance their flavor and keep them crisp.
- Plate and serve: Spoon the warm chicken livers and sauce onto serving plates, scatter the toasted chopped hazelnuts on top, and arrange the dressed rocket salad alongside. Serve immediately to enjoy the contrast of warm and fresh components.
Notes
- Soaking the rocket salad in cold, salted water for 30 minutes before dressing keeps the leaves crisp and well-seasoned.
- Be careful not to overcook the chicken livers; they should remain tender and slightly pink inside for the best texture.
- Oloroso sherry adds a rich depth of flavor but can be substituted with dry sherry if unavailable.
- The hazelnut sauce can be adjusted in consistency by adding more olive oil if needed for easier mixing.
- This dish pairs well with crusty bread or a light white wine such as a Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: British
Keywords: chicken livers, warm salad, smoked paprika, Oloroso sherry, hazelnuts, rocket salad, nutty sauce, easy dinner, British cuisine
