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Paul Merrett

Paul’s warm chorizo salad

Serves 4

Ingredients

  • 250 g semi cured Chorizo Sausages
  • Olive Oil
  • Balsamic vinegar
  • ½ ciabatta bread fully baked
  • 2 heads little gem Lettuces
  • 1 punnet cherry vine Tomato halved
  • 1 large bag Rocket
  • 60 g grated Parmesan
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Method

  1. Peel the skin from the chorizo and tear it into bite-size pieces.
  2. Heat a little olive oil in a pan and fry the chorizo for 8 minutes until slightly coloured. Remove the chorizo from the pan.
  3. Pour the chorizo oil from the pan into a jug and add the balsamic vinegar.
  4. Remove the crusts from the ciabatta and tear it into similar size pieces to the chorizo.
  5. Return the frying pan to the heat and add a little olive oil. When hot, add the ciabatta and fry until crispy and golden brown.
  6. Mix the sausage, lettuce, tomatoes, rocket and parmesan together and pour the chorizo dressing over.
  7. Sprinkle the croutons on top and serve.
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