Chorizo and Sweet Potato Salad
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 -3 Servings
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Course
Salad
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Cuisine
International
Chorizo and Sweet Potato Salad
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A recipe for Chorizo and Sweet Potato Salad! An arugula blend is paired with sweet potatoes, Spanish chorizo, almonds, peppers, Manchego, and a lemony sherry vinaigrette.
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Ingredients
Sherry Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar 30 milliliters
- 1 tablespoon lemon juice freshly squeezed, 15 milliliters
- 1 teaspoon Dijon mustard
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Salad:
- 3.5 ounces arugula salad blend 100 grams
- 1/4 cup almonds sliced, 30 grams
- 4 ounces spanish chorizo 113 grams
- 6 ounces sweet potato roasted and cooled, 170 grams
- 2 piquillo peppers diced, fire roasted
- 2 ounces manchego cheese shaved, 57 grams
Instructions
To make the vinaigrette:
- In a medium bowl, whisk together the olive oil, sherry vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
- Set aside while preparing the salad.
To assemble the Chorizo and Sweet Potato Salad:
- Arrange the arugula blend on a large serving platter.
- Place a dry skillet over medium heat. Add the almonds and toast, stirring often, until just golden and fragrant. Transfer to a bowl and set aside.
- Clean the skillet and place back over medium heat. Thinly slice the chorizo and add to the heated skillet.
- Cook, stirring often, until heated through and the fat has been rendered. Remove from heat and transfer to a towel lined plate using a slotted spoon to drain excess moisture.
- Once cooled, add the drained chorizo to the salad.
- Peel the roasted sweet potato and thinly slice. Arrange over the salad along with the diced peppers. Sprinkle with toasted almonds and the Manchego cheese.
- Serve the salad immediately with the sherry vinaigrette.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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