Chorizo, Pear and Manchego Salad Recipe

The secret to this bold and robust Spanish-inspired salad is its strong contrast of flavours and textures, with spicy chorizo, rich Manchego cheese, crunchy croutons, fresh pear and juicy raisins. Finished with a sweet sherry vinegar dressing, this easy salad can be ready in just 15 minutes and makes a wonderful addition to any summer spread.
Serves 6 - 10 mins to prepare and 5 mins to cook - 257 calories / serving



Ingredients

75g (2 1/2oz) Spanish diced chorizo
1 pear, quartered, cored and sliced
2 x 60g packs babyleaf salad
80g (2 3/4oz) baby spinach leaves
100g (3 1/2oz) sourdough bread, toasted and cut into cubes
75g (2 1/2oz) Manchego, crumbled
150g (5 1/4oz) cherry tomatoes, halved
45g (1 1/2oz) almonds, toasted and chopped
1 tbsp raisins or sultanas, soaked in hot water for 5 minutes, then drained

For the dressing

1 shallot, finely chopped
1 tbsp sherry vinegar
1/2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 tsp honey


In a frying pan set over a high heat, dry-fry the chorizo until crisp. Drain on kitchen paper and set aside. In a bowl, mix the dressing ingredients and season.

Put the sliced pear, salad leaves, spinach, toasted sourdough, Manchego, tomatoes and chorizo in a large bowl. Drizzle with the dressing and toss to mix. Divide between six bowls and sprinkle over the almonds and raisins or sultanas to serve.

Tip: Make the salad and dressing in the morning. Cover, chill, then mix together just before serving.
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