Chorizo And Tomato Salad Recipes

TOMATO, RED ONION AND ROCKET SALAD WITH FRIED EGG, GRILLED CHORIZO AND GRILLED PROVOLETO CROSTINI

Steps:

• Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature. Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill.
• Preheat the grill to medium-high direct heat, leaving some space for indirect cooking.
• Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside.
• Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper. Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes. Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be. Remove to a plate and sprinkle with the oregano and red pepper flakes.
• Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside.
• Heat a griddle or cast-iron skillet over medium-high heat. Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes.
• While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired. Put the rocket, tomatoes and onions in a large bowl and season with salt and pepper. Drizzle some vinaigrette around the sides of the bowl and gently toss to coat.
• To serve: Smear some cheese on the toasted bread. Top with an egg, chopped chorizo, a drizzle of olive oil and parsley leaves. Serve each crostini with some rocket salad.

TOMATO BREAD SALAD WITH CHORIZO AND HERBS

Steps:

• Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.
• In a small bowl, whisk together vinegar, salt and pepper. Whisk in remaining oil. In a large bowl, combine bread, tomato, and chorizo mixture. Toss in dressing, basil and cilantro. Let stand at least 15 minutes before serving.

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Steps:

• Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
• Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
• Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

TOMATO AND CHORIZO SALAD

Steps:

• Heat a tiny amount of the olive oil over medium heat and cook the chorizo for 5 minutes or until crisp.
• Place the chorizo, cherry tomatoes and onion rings in a serving bowl.
• Whisk the remaining olive oil and vinegar together. Pour over the ingredients in the bowl and toss well.
• Sprinkle with the parsley and squeeze a little lemon over.
• Good served with crusty bread to mop up the juices.

CHORIZO AND TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme.
• Season with salt and pepper, then drizzle with the vinegar and oil.
• Let the flavors mingle while you cook the chorizo.
• In a hot dry pan, fry the chorizo slices until browned on both sides.
• Serve the tomatoes with the fried chorizo, drizzle with a little oil from the pan.