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Warm Chicken Livers Salad with Smoked Paprika, Sherry, and Hazelnuts Recipe

★★★★★

4.7 from 140 reviews
  • Author: Jake
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This warm and flavorful salad features tender chicken livers cooked with smoky paprika and Oloroso sherry, served over fresh rocket leaves and topped with toasted hazelnuts. The dish is enhanced with a vibrant sauce made from garlic, parsley, hazelnuts, smoked paprika, and olive oil, creating a perfect balance of savory, tangy, and nutty flavors. Ideal as a sophisticated appetizer or light main course, this salad combines rich textures and vibrant tastes with a touch of elegance.

Ingredients

Scale

Salad Ingredients

  • 450g chicken livers, cut into bite-size pieces
  • 2 tbsp olive oil
  • small knob of butter
  • 125ml Oloroso sherry
  • juice of ½ lemon
  • 120g rocket salad leaves
  • sherry vinegar, to dress the leaves

Hazelnuts

  • 100g bag blanched hazelnuts, divided into 3 tbsp for the sauce and the rest for roasting

Sauce Ingredients

  • 3 tbsp blanched hazelnuts
  • 2 tsp hot smoked paprika
  • 4 tbsp olive oil
  • 2 garlic cloves
  • 20g flat-leaf parsley leaves only

Instructions

  1. Prepare the Sauce: Place 3 tablespoons of blanched hazelnuts, hot smoked paprika, olive oil, garlic cloves, and flat-leaf parsley leaves into a food processor. Whizz the ingredients to create a rough paste, setting aside this flavorful sauce.
  2. Toast the Hazelnuts: Preheat your oven to 200°C (180°C fan)/gas mark 6. Spread the remaining hazelnuts on a baking sheet and roast them for 5 minutes until lightly toasted. Roughly chop the toasted nuts and set aside for garnishing later.
  3. Cook the Chicken Livers: Heat 2 tablespoons of olive oil and a small knob of butter in a large frying pan over medium-high heat. In two batches, quickly fry the chicken livers for about 2 minutes per batch until browned on the outside but still tender inside.
  4. Deglaze and Simmer: Pour in the Oloroso sherry, allowing it to bubble and reduce for a few minutes over high heat to intensify the flavor. Stir in the prepared sauce and cook until the sauce thickens and heats through.
  5. Season and Dress: Add the lemon juice and season the mixture to taste. Meanwhile, dress the rocket salad leaves with a little sherry vinegar to enhance their flavor and keep them crisp.
  6. Assemble the Salad: Place the cooked chicken livers and sauce onto serving plates. Sprinkle the toasted chopped hazelnuts over the top. Scatter the dressed rocket leaves around or on top of the livers to complete the salad, and serve immediately while warm.

Notes

  • Optional: Soak the rocket leaves in cold, salted water for 30 minutes before dressing to keep them extra crisp and season them lightly.
  • The chicken livers should be cooked quickly to avoid toughness—ensure they remain tender inside.
  • Use good quality Oloroso sherry for a rich, authentic flavor.
  • Adjust the amount of smoked paprika according to taste for milder or spicier heat.
  • This salad is best served warm and fresh to enjoy the contrast of textures and flavors.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: British

Keywords: chicken liver salad, warm chicken liver recipe, smoky paprika chicken livers, Oloroso sherry salad, hazelnut salad

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Find it online: https://platedbyjake.com/warm-chicken-livers-salad-with-smoked-paprika-sherry-and-hazelnuts-recipe/