Chorizo and Sweet Potato Salad
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.
Servings 2 -3 Servings
Ingredients
Sherry Vinaigrette:
- 1/4 cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) sherry vinegar
- 1 tablespoon (15 milliliters) freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Salad:
- 3.5 ounces (100 grams) arugula salad blend
- 1/4 cup (30 grams) sliced almonds
- 4 ounces (113 grams) Spanish chorizo
- 6 ounces (170 grams) sweet potato roasted and cooled
- 2 fire roasted piquillo peppers diced
- 2 ounces (57 grams) Manchego cheese shaved
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.