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Warm chorizo salad recipe

Warm chorizo salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Green salad

A quick to make healthy and filling lunchtime salad. The pumpkin seed oil gives a nice nutty flavour to the salad leaves.


Buckinghamshire, England, UK

4 people made this

IngredientsServes: 2

  • 2 spring onions
  • 1 tablespoon balsamic vinegar
  • 1/2 tablespoon pumpkin seed oil
  • salt
  • 1 bag of mixed salad
  • 100g chorizo
  • 10 cherry tomatoes
  • 1 red pepper
  • a few asparagus spears
  • 2 hard-boiled eggs, peeled and sliced

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Finely chop the white parts of the spring onions, and mix with the balsamic vinegar, pumpkin seed oil and pinch of salt in a salad bowl. Add the salad leaves, toss, and set aside.
  2. Cube the chorizo (~1cm sized) and fry to release the oils. Prick the cherry tomatoes, de-seed and slice the pepper, slice the asparagus and remaining spring onion; add all to the frying pan. Fry off gently for 10 minutes.
  3. Put the salad leaves on a plate, and pour on the contents of the pan. Add the sliced boiled egg.

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    • 3 mild or spicy chorizo sausages, about 4 ounces., cut crosswise into coin-shaped slices, or a 6 ounce piece, cut into chunks
    • 12-16 baby zucchini, halved lengthwise, about 10 oz.
    • 1 lb. boneless, skinless, cooked or smoked chicken, cut or pulled into long strips
    • 4 cups loosely packed mixed red and green lettuce leaves
    • 1/2 bunch arugula or watercress
    • 16-20 black olives, about 3 ounces
    • sprigs of cilantro or flat-leaf parsley
  1. Vinaigrette
    • 2 tablespoons balsamic vinegar
    • 1/3 cup extra virgin olive oil
    • 2 garlic cloves, crushed
    • kosher salt or sea salt and freshly ground black pepper
    1. Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
    2. Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
    3. Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.

    Reprinted with permission from Chicken from Maryland to Kiev by Clare Ferguson.
    © 2001 Ryland, Peters & Small


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    Recipe Summary

    • 1/2 baguette, cut into 1/2-inch pieces
    • 1 bunch spinach, trimmed and washed
    • 1 teaspoon extra-virgin olive oil
    • 1/2 pound dried chorizo, cut into 1/2-inch half moons
    • 1/2 cup jarred chestnuts, coarsely chopped
    • 3 tablespoons sherry vinegar

    Preheat oven to 450 degrees. On a rimmed baking sheet, arrange baguette pieces in a single layer and bake until croutons are golden, 5 to 7 minutes. Meanwhile, place spinach in a large bowl. In a large skillet, heat olive oil over medium. Add chorizo and cook until fat is rendered and sausage is slightly crisp, 3 to 4 minutes. Add chopped chestnuts and cook 2 minutes. Add sherry vinegar, swirl to combine, and pour over spinach. Add croutons and toss well to combine. Serve immediately.


    Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad

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    I spent the summer exploring Andalucia and simply couldn’t get enough of the local delicacies. Everything, ranging from the smoky salty jamon de pata negra to the earthy fino sherries, completely blew me away. I had eaten such things before, or at least imitations of them, but the variety and quality one finds in Southern Spain is mind-boggling. This recipe came as a sort of melding of other dishes I tried on the trip. Combining the warm chorizo with heirloom tomatoes and cannellini beans creates an explosive palate of flavors, made complete by the fino sherry vinaigrette.


    Warm Avocado and Chorizo Salad

    I couldn’t believe that with these wonderful ingredients we could make such a gorgeous salad.

    Ingredients

    • 3 Tablespoons Virgin Olive Oil, Divided
    • 1 whole Small Ciabatta Bread, Cut Into Small Bite-pieces
    • 1 whole Spicy Chorizo, Sliced
    • ½ pounds, 2-⅝ ounces, weight Pack Baby Plum Or Cherry Tomatoes, Halved
    • 3 Tablespoons Balsamic Vinegar
    • 2 pinches Sugar
    • Salt To Taste
    • 1 whole Ripe Avocado, Halved, Stoned And Sliced
    • 1 bag (about 5 Oz. Size) Baby Leaf And Herb Salad

    Preparation

    Heat 2 tablespoons of the oil in a large nonstick frying pan. Fry bread, tossing occasionally until starting to crisp and brown, then tip into a large salad bowl.

    Lay chorizo in the pan and fry for 2 minutes until it renders a red oil. Toss in tomatoes and cook over high heat for 1–2 minutes until they start to soften. Drizzle over vinegar, sprinkle in sugar, and season well. Mix together.

    Gently toss avocado, salad and remaining olive oil with the croutons. Spoon chorizo and tomatoes over the salad and drizzle with any pan juices. Serve inmediately.


    • 300g Coles Penne Rigate pasta
    • 1 tbs olive oil
    • 2 chorizo sausages, thinly sliced
    • 200g haloumi, thinly sliced
    • 1/4 cup (75g) sriracha mayonnaise
    • 1/4 cup (60g) light sour cream
    • 350g pkt Coles Kitchen Kaleslaw Salad Kit
    • 1 small red onion, thinly sliced crossways
    • 2 tbs chopped oregano

    STEP 1

    Cook the pasta in a large saucepan of boiling water for 12 mins or until al dente. Refresh under cold water. Drain well. Transfer to a large bowl.

    STEP 2

    Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Add the chorizo and cook, stirring, for 3 mins or until browned. Transfer to a plate lined with paper towel. Add the haloumi to the pan. Cook for 1 min each side or until golden and heated through.

    STEP 3

    Whisk mayonnaise, sour cream and 2 tbs warm water in a small jug until well combined. Add the salad mix, onion, chorizo, haloumi and oregano to pasta in the bowl. Toss to combine.

    STEP 4

    Transfer pasta mixture to a serving platter. Drizzle with the mayonnaise mixture and season to serve.


    Warm Mexican Chorizo and New Potato Salad

    A delightful warm salad topped with a poached egg, inspired by another TK recipe.

    Ingredients

    • 1-½ pound New Potatoes Or Red Potatoes
    • 1 Tablespoon Olive Oil
    • 15 ounces, weight Mexican Chorizo Sausage
    • 4 whole Eggs (1 Per Serving)
    • 16 ounces, weight Mixed Salad Greens
    • 1 whole Lemon
    • 2 pinches Salt And Pepper, to taste

    Preparation

    1. Wash the potatoes and chop them into bite-sized cubes. Bring a pot of slightly salted water to a boil, and add the potatoes. Cook for 10-15 minutes, or until tender when pierced with a fork (but not falling apart!).
    2. Heat the olive oil in a cast iron skillet or other large pan over medium heat. When it’s hot, add the Mexican chorizo and cook for about 10 minutes, until it’s crumbly, getting brown and releasing its oils. Stir occasionally.
    3. Once the potatoes are cooked, use a slotted spoon to remove them from the water (keep the water – you’ll use it in a second) and add them to the pan with the sausage and cook for about 10-12 minutes, stirring frequently. Add a good amount of salt and pepper to taste.
    4. Heat a pot of water (I use the pot of potato water with fine results) and poach the eggs for a few minutes. Just crack the eggs into the pot of boiling water, use a spoon to keep the egg intact as it cooks, and cook to your desired level of done. Make sure the yolks stay nice and runny!
    5. Wash and prepare the salad greens, spoon the chorizo and potatoes on top, and finish the salad off with a generous squeeze of fresh lemon juice and one poached egg per plate.


    What Is Needed to Make This Spanish Potato Salad

    This Spanish Potato Salad is not your average potato salad. It has a ton of flavor and NO MAYO at all. It also has a number of typical Spanish ingredients, which marry together to really transport you to Spain. Here’s what you need to gather to make this potato salad:

    • Red Idaho® Potatoes
    • Spanish Cured Chorizo
    • Roasted Red Peppers
    • Cherry Tomatoes
    • Green Spanish Manzanilla Olives with Pimiento
    • Scallions (Green and White Parts)
    • Parsley
    • Sherry Vinegar
    • Extra Virgin Olive Oil
    • Dijon Mustard
    • Garlic
    • Sweet Spanish Smoked Paprika
    • Hot Spanish Smoked Paprika
    • Salt & Pepper.

    Potential Substitutes for Ingredients That You Can’t Find:

    • As mentioned previously, you can substitute Red Idaho® Potatoes with Yukon Gold Idaho® Potatoes.
    • If you can’t find cured Spanish Chorizo, you can substitute it with cured salami.
    • You can substitute Spanish Olives with any olives of your choice.
    • If you can’t find sherry vinegar, you can use white wine vinegar or red wine vinegar.
    • If you can’t find sweet Spanish smoked paprika, use regular smoked paprika.
    • If you can’t find hot Spanish smoked paprika, use Cayenne pepper. However, if you don’t like any spiciness in your potato salad, feel free to skip it.

    Preparation

    Step 1

    Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl discard cobs.

    Step 2

    Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo) set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.

    Step 3

    Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.

    Step 4

    Reduce heat to medium-low and turn scallops over. Add butter to skillet and, using a spoon, baste scallops with butter 30 seconds. Transfer scallops to a plate. Squeeze halved lime over.

    Step 5

    Divide corn mixture among plates and arrange scallops on top. Serve with lime wedges for squeezing over.


    Watch the video: Πως να κάνω λουκάνικα CHORIZO - CHORIZO RECIPE- HOW TO MAKE CHORIZO FRESH SAUSAGES SUBTITLES (June 2022).