Moro’s ensalada de chorizo
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 4 sausages or ready-to-eat chorizo cooking chorizocut into pieces
- for frying olive oil
- 8 from a jar piquillo pepperstorn into strips
- 100ml fino sherry
- 2 tbsp flat-leaf parsleyroughly chopped
- 4 handfuls (frisée is good for this) salad leaves
dressing
- 4 tbsp extra-virgin olive oil
- 1 clove garliccrushed
- 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.
