Honeyed Chorizo Manchego Salad Recipes

HONEYED CHORIZO & MANCHEGO SALAD

Honeyed chorizo & manchego salad image

Try this salad for the perfect balance of sweet, salty, spicy and savoury. Honeyed chorizo works so well in this simple salad paired with cheese

Provided by Anna Glover

Time 30m

Number Of Ingredients 12

Ingredients

300g firm cooking chorizo , cut into chunks or slices
2 garlic cloves , sliced
50ml dry sherry
3 tbsp runny honey , plus extra for drizzling
2 tbsp pumpkin seeds
2 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
4 tbsp extra virgin olive oil
1 small head radicchio , torn into bite-sized pieces
50g baby leaf salad
100g manchego , rind removed and thinly sliced into shards

Steps:

Put the chorizo in a cold frying pan and place on a medium heat. Cook for 5-10 mins until golden and crisp, stirring frequently in the oil that is released. Add the garlic, fry for another minute, then pour in the sherry and bubble until evaporated. Stir in 2 tbsp honey and the pumpkin seeds. Cook for a minute more, then remove from the heat.
Whisk the remaining 1 tbsp honey, sherry vinegar and mustards in a large bowl, then season. Slowly drizzle in the olive oil, whisking all the time, until emulsified and thick.
Toss the dressing through the salad leaves in a bowl, making sure the leaves are well coated. Divide between four plates. Top with the manchego shards, the crisp chorizo and pumpkin seeds, then drizzle over the honeyed chorizo oil from the pan. Drizzle over a little more honey to serve, if you like.

Nutrition Facts : Calories 639 calories, Fat 49 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 3.7 milligram of sodium

FRISEE SALAD WITH CHORIZO AND ROASTED GARLIC VINAIGRETTE

Frisee Salad with Chorizo and Roasted Garlic Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 pound smoked Spanish chorizo sausage, cut into 1/4 inch sticks
6 cups frisee or curly endive, washed and dried
1 cup roasted garlic vinaigrette
4 small ripe tomatoes, seeded and diced
1/4 cup grated Spanish Manchego cheese
1 small red onion, sliced and separated into rings
12 garlic cloves, roasted and peeled
1/4 cup red wine vinegar
1 tablespoon honey
Juice of one fresh lime
1/2 cup olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside. Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top.
Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.
To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.

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