Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/2 -pound chorizo sausage, sliced 1/4-inch thick |
4 cups mixed greens, rinsed well and dried |
1/2 cup julienned sun-dried tomatoes |
sherry vinaigrette, recipe follows |
salt and pepper |
4 ounces cabrales blue cheese |
croutons, recipe follows |
Directions:
1. Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.
2. Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates.
3. Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.
4. Sherry Vinaigrette:
5. 3 tablespoons aged sherry vinegar
6. 2 teaspoons Dijon mustard
7. Salt and freshly ground black pepper
8. 1/4 cup pure olive oil
9. Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.
10. Croutons:
11. 8 (1/2-inch thick) slices French baguette
12. 3 tablespoons olive oil
13. Salt and freshly ground black pepper
14. Preheat oven to 350 degrees F.
15. Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.
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