Moro’s ensalada de chorizo
- Preparation and cooking time
- Total time
- Easy
- serves 6
Ingredients
- 4 sausages or ready-to-eat chorizo cooking chorizo, cut into pieces
- for frying olive oil
- 8 from a jar piquillo peppers, torn into strips
- 100ml fino sherry
- 2 tbsp flat-leaf parsley, roughly chopped
- 4 handfuls (frisée is good for this) salad leaves
dressing
- 4 tbsp extra-virgin olive oil
- 1 clove garlic, crushed
- 1½ tbsp red wine vinegar or sherry vinegar
Method
- STEP 1
Fry the chorizo in a drizzle of olive oil until cooked through and slightly crisp on both sides. Turn down the heat, add the piquillo peppers and stir briefly before adding the sherry (be careful as it might spit). After about 30 seconds, when the alcohol has burnt off, add the parsley and season.
- STEP 2
Whisk all the dressing ingredients together and season well. Dress the salad leaves and arrange on a large plate with the chorizo and piquillo peppers, and drizzle the juice from the pan on top.
