Green Salad with Chorizo Chips

Photo: Jonny Valiant

Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.

Yield: 8 servings
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 30 Minutes


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

Preparation

  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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