Rating: 4 stars
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Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.

Grace Parisi
Recipe by Food & Wine April 2012

Gallery

Credit: Jonny Valiant

Recipe Summary

total:
30 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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