Paul’s warm chorizo salad
Paul’s Warm Chorizo Salad
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Serves 4
Ingredients
- 250g (9oz) semi-cured chorizo sausage
- olive oil
- balsamic vinegar
- ½ ciabatta, fully baked
- 2 heads of little gem lettuce
- 1 punnet cherry vine tomatoes, halved
- 1 large bag of rocket
- 60g (2½oz) grated parmesan
Method
- Peel the skin from the chorizo and tear it into bite-size pieces.
- Heat a little olive oil in a pan and fry the chorizo for 8 minutes until slightly coloured. Remove the chorizo from the pan.
- Pour the chorizo oil from the pan into a jug and add the balsamic vinegar.
- Remove the crusts from the ciabatta and tear it into similar size pieces to the chorizo.
- Return the frying pan to the heat and add a little olive oil. When hot, add the ciabatta and fry until crispy and golden brown.
- Mix the sausage, lettuce, tomatoes, rocket and parmesan together and pour the chorizo dressing over.
- Sprinkle the croutons on top and serve.
Content last updated: 26/06/2006
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