Monday, June 6, 2011

Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

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

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.

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.

Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.

Sherry Vinaigrette:

3 tablespoons aged sherry vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup pure olive oil

Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.


8 (1/2-inch thick) slices French baguette

3 tablespoons olive oil

Salt and freshly ground black pepper

Preheat oven to 350 degrees F.

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.


Chorizo on FoodistaChorizo

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