Moro’s ensalada de chorizo

Name: Moro’s ensalada de chorizo
Total time: 30 min
Yield: serves 6
Cuisine: Spanish
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; 4 tbsp extra-virgin olive oil; 1 clove garlic crushed; 1½ tbsp red wine vinegar or sherry vinegar

Published: March 25, 2015 at 3:05 PM

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serves 6

Easy

Total time: 30 mins

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Cooking chorizo is a fresh sausage and has a softer texture than ready-to-eat dried chorizo; buy it in Spanish delis or from delicioso.co.uk. Piquillo peppers are small, sweet roasted red peppers, available in jars at delis and Waitrose. This recipe is taken from Casa Moro (£25, Ebury Press), as suggested by Sam Clark.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal170
fat13.1g
saturates0g
carbs5.3g
sugars0g
fibre0.8g
protein3.5g
salt0.65g

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.

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