Photo: Jonny Valiant
Total Time:
30 Mins
8 servings

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

nice change

May 27, 2017
Made to recipe except used all spring-mix rather than part Bibb.  Much easier & lighter crispy chorizo than the Jamie Oliver way.  Peel the chorizo first and slice it super-thin.  Served with crusty bread.