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Chicken liver, broad bean & almond salad with sherry dressing
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150g fresh or frozen broad beans
4 tbsp extra virgin olive oil
75g smoked bacon lardons
400g pack chicken livers, cut into chunks
1 tsp sweet smoked paprika
½ tsp ground cumin
½ tsp ground coriander
100ml fino sherry
Juice ½ lemon
1 clove garlic, crushed
75g pack pea shoots
2 tsp sherry vinegar
½ x 25g pack mint, leaves only
½ x 150g pack almonds, roughly chopped
1. Bring a small pan of water to the boil. Add the beans, bring back to the boil, cook for 2 minutes, drain and plunge into iced water to cool then drain again. Remove the outer skins and discard. Set the beans to one side.
2. Warm 1 tablespoon of oil in a large frying pan over a medium heat. Add the bacon and cook for 5 minutes until crisp. Remove from the pan with a slotted spoon and set aside on kitchen paper. Wipe the pan clean with kitchen paper.
3. Return the frying pan to a high heat. Dust the chicken livers with the paprika, cumin and coriander, then season. When the pan is very hot add the remaining oil and butter, then the livers. Fry for 4 minutes or until browned and thoroughly cooked. Pour over the sherry and cook for 1 minute until evaporated by at least half, then remove from the heat and mix in the reserved bacon, lemon juice and garlic.
4. Toss the pea shoots with the sherry vinegar, then divide between a large platter or individual serving plates. Top with the contents of the pan, scatter over the whole mint leaves, broad beans and almonds, then serve with crusty bread.
Typical values per serving:
This recipe was first published in May 2017.