Moro’s ensalada de chorizo

  • serves 6
  • Easy

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.



  • cooking chorizo 4 sausages or ready-to-eat chorizo, cut into pieces
  • olive oil for frying
  • piquillo peppers 8 from a jar, torn into strips
  • fino sherry 100ml
  • flat-leaf parsley 2 tbsp, roughly chopped
  • salad leaves 4 handfuls (frisée is good for this)


  • extra-virgin olive oil 4 tbsp
  • garlic 1 clove, crushed
  • red wine vinegar or sherry vinegar 1½ tbsp


  • 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.

Nutritional Information

  • Kcals 170
  • Carbs 5.3g
  • Protein 3.5g
  • Fat 13.1g
  • Salt 0.65g
  • Fibre 0.8g