CHORIZO & TOMATO SALAD
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 184 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.17 milligram of sodium
MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
Provided by Emeril Lagasse
Categories appetizer
Time 2h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.
CHORIZO SALAD
A salad that can be a main meal as easily as a side dish. If you have potatoes leftover, it's very quick to make. You can also speed things up by purchasing jars of roasted peppers, rather than roasting them yourself.
Provided by Sackville
Categories Pork
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
- Add the potatoes and salt to the pan and fry for a minute until slightly browned.
- Tip into a bowl.
- Add the beans and peppers, remaining oil and sherry vinegar.
- Toss well and scatter the chorizo on top.
Nutrition Facts : Calories 1091.9, Fat 71.9, SaturatedFat 23.6, Cholesterol 132, Sodium 2462.6, Carbohydrate 69, Fiber 14.7, Sugar 11.8, Protein 46
RICE SALAD WITH CHORIZO
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring one cup water to a simmer in a skillet, add the sausage and cook over medium heat until the water evaporates. Prick the sausages in several places as they cook. After the water has evaporated, continue cooking the sausages until they are lightly browned on all sides. Set aside to cool.
- Bring two-and-a-half cups water to a boil in a saucepan, stir in the rice, cover and simmer over very low heat for 17 minutes, until the water is absorbed. Remove from heat and allow to sit covered for another five minutes.
- Meanwhile, slice the sausages. Place them in a bowl and toss with the tomatoes, cucumber, scallions and coriander.
- When the rice is done, allow it to cool, then fold in the oil and vinegar. Season with salt and Cayenne pepper. Fold the seasoned rice into the sausage mixture. Refrigerate.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 42 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 11 grams, Sodium 1064 milligrams, Sugar 4 grams, TransFat 0 grams
WARM AVOCADO SALAD WITH SPICY CHORIZO
An easy-to-make advocado salad for a main meal that's ready in 20 minutes
Provided by Lesley Waters
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
- Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
- MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.
Nutrition Facts : Calories 430 calories, Fat 31 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.42 milligram of sodium
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CRISPY CHORIZO PASTA SALAD • SALT & LAVENDER
From saltandlavender.com
Reviews 12Category Main CourseCuisine AmericanTotal Time 30 mins
- Boil a salted pot of water and cook the pasta according to package directions. When it's done, drain it, rinse it under cold water, and let it drain further until needed.
- Fry your chorizo on medium heat for about 15-20 minutes, stirring occasionally, until it's nice and crispy. You shouldn't need to add any extra oil to the pan because chorio generally contains enough fat to fry on its own. The chorizo's fat will render, and you can leave it at the bottom of the pan.
- I just add the dressing ingredients straight to the bowl and toss everything together when everything is ready to go. You may want to adjust oil/vinegar/garlic/salt & pepper quantities to suit your tastes.
CHORIZO PASTA SALAD - MY CASUAL PANTRY
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5/5 (1)Total Time 20 minsCategory SaladCalories 492 per serving
- Add the chorizo, cheese, red peppers, olives, scallions, and pasta to a large mixing bowl. Toss to combine.
- Whisk together the olive oil and vinegar and season with salt and pepper. Pour half of the dressing over the salad, add the parsley and toss to combine. Serve immediately or chill for two hours to allow the flavors to blend. Store in the refrigerator for up to five days.
- Add the remaining dressing as needed. The pasta will absorb the dressing as it sits in the fridge.
CREAMY PASTA SALAD WITH CHORIZO (+ NON-CREAMY STYLE!)
From gingerwithspice.com
5/5 (12)Total Time 30 minsCategory Main CoursesCalories 236 per serving
- Mix the ingredients for the dressing together, taste and adjust seasoning accordingly, (see notes* if you want to make sun-dried oil dressing instead of creamy). Cook pasta according to instructions on the box, and then rinse in cold water in a colander.
- Chop all the ingredients to desired size and place in a large bowl along with the dressing and rinsed, cold pasta. Great with a slice of bread with butter.
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