Green Salad with Chorizo Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 ounces dry chorizo, very thinly sliced |
1 1/2 tablespoons sherry vinegar |
1 tablespoon minced shallots |
1/4 cup extra-virgin olive oil |
salt |
freshly ground pepper |
2 celery ribs, thinly sliced |
4 large radishes, thinly sliced |
3/4 cup spanish green olives, sliced |
4 ounces mesclun |
2 heads baby bibb lettuce, leaves torn |
Directions:
1. Line a large microwave-safe plate with paper towels. Arrange half of the chorizo slices on the plate and cover with a paper towel. Microwave at high power for 1 minute; the fat should be rendered and the chorizo slightly browned. If it is not yet browned, cover and microwave at 20-second intervals until done. Transfer the cooked chorizo to a plate to cool; it will crisp as it cools. Repeat with the remaining chorizo.
2. In a large bowl, whisk the vinegar and the shallots with the olive oil and a generous pinch each of salt and pepper. Add the celery, radishes, olives, mesclun and Bibb lettuce and toss to coat. Sprinkle with the chorizo chips and serve right away.
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