Tuesday, May 27, 2008

Spicy Chorizo and avocado salad

4tbsp olive oil
1 small Ciabatta, torn into small bite sized pieces
2 x 80g packs of sliced chorizo
250g baby plum or cherry tomatoes, halved
2tbsp balsamic vinegar
pinch sugar
1 large ripe avocado, halved, stoned and sliced
150g bag of baby leaf and herb salad

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 for 2 min 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.
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.

This salad was so good! It’s not a dieter’s salad at all, but it makes a great summertime dinner. I got it from 101 Seasonal Salads.

I used a lot more balsamic vinegar then the recipe called for, partly because I like it, and partly because I slipped when I was pouring it in. I would actually recommend going a bit heavy on it, it means more dressing.
This was just gorgeous The hot chorizo and tomato contrasted well with the cool creamy avocado, and the croutons were the perfect finishing touch.

My husband has already requested a repeat performance of this dish, and I am only too happy to oblige.


Ben said...

oh chorizo and avocado is a great combination. I love the idea of making a salad with them. :)

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This recipe is completely delicious I made it last week when some guest were in my home. It was so great.

Sildenafil said...

really thanks for this recipe, but I have some problems to eat this meat, to be more specific, provoke me a terrible stomach ache.

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