July 23, 2013 by Dewi
Spicy chorizo takes this salad to another level. Served with an amazing (and really easy) dressing and lovely ripe tomatoes; this one’s a winner.
To be honest, I feel a bit silly writing about a summer salad while as I’m sitting here, the window next to me looks like this…
But hey, it’s still technically summer and I’m sure we’ve not seen the last of the sunshine (he says with trepidation, hoping the Gods of fate don’t subscribe to TBCC).
Last weekend was an absolute scorcher, so I thought why not head over to our local park to spend some time out in the sun enjoying a nice picnic. In anticipation of the barbecue we were having that night, I thought I’d keep the picnic light (to save room!) so I opted for a nice, colourful, little salad. Which ended up being a nice, colourful, rather large salad.
Chorizo is awesome any way you have it. In stew, paella, spanish eggs, whatever. What I love about putting it in a salad like this, however, is that as you’re crunching away on the leaves and lovely fresh peppers and tomatoes, you bite into a piece of chorizo and it’s a surprise burst of salty, intense, spicy flavour. Delicious.
For the salad I made a really simple dressing using the oil from the sausage and some red wine vinegar, and decided at the last minute to crumble some feta over the top. Little creamy bites to contrast with the acidity of the tomatoes, peppers and chorizo. It was a lovely addition.
Serves 2 as a main or 4 as a starter/snack.
- 200g chorizo, sliced
- 1 garlic clove, crushed with your palm or back of a knife
- 75g cherry/baby plum tomatoes
- 1 medium pepper (yellow or red)
- Bunch of your favourite salad leaves (I used a mix of radicchio, gem lettuce, lamb’s lettuce and spinach)
- 4 tbsp good quality red wine vinegar (I used Verrini Munari)
- Juice of 1 lemon
- 200g cooked potato, chopped (optional)
Put a pan over a medium heat with a little good quality olive oil (I used Olive Branch extra virgin, It’s amazing). You don’t need too much oil here because plenty more will come from the chorizo as it cooks.
Add the sliced chorizo to the pan along with the crushed garlic.
Allow to fry for 5 minutes, stirring often so the garlic can really infuse the oil.
Add the red wine vinegar and let it cook out for about 5 minutes, stirring occasionally.
While this is happening, halve your tomatoes and finely slice your pepper.
Now, using a slotted spoon, remove the chorizo from the pan.
Season the dressing with salt and pepper as it continues to simmer for a further 3-4 minutes.
Remove the pan from the heat, squeeze in the lemon juice and stir. Pour the dressing into a jug/vinaigrette bottle.
In a salad dish (we used a large lunchbox for our picnic) mix together the tomatoes, chorizo, potatoes and salad leaves. Crumble over the feta cheese.
Dress the salad liberally! You can have the dressing warm or cold, it’s delicious either way, and it will cling to all the leaves and be absorbed by the potatoes, making everything taste awesome.
Perfect as a light supper, a starter, or for a picnic out in the sun!