Shoots and Sprout Salad with Chorizo

 

I could eat a salad everyday... especially if it came with crispy chorizo ... and a side of cake.




Shoots and Sprout Salad with Chorizo
adapted from Jamie Oliver's Jamie's America
Serves 4

For the Salad:
350g mixed shoots and sprouts (I used mung been sprouts, pea shoots and alfalfa)
4 ears of corn, steamed and kernels removed
1 red chilli. finely sliced
A small handful of mint leaves, shredded
A handful rocket leaves
A handful baby spinach leaves

For the Dressing:
150g chorizo, finely chopped
2 cloves garlic, peeled and finely minced
4 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
sea salt flakes and freshly ground black pepper

Make the Dressing:
Heat a frying pan on medium heat and add a tiny bit of olive oil. Add the chorizo and cook until crisp. Lift the chorizo out of the pan with a slotted spoon and set it aside. Reserve the lovely orange oil that the chorizo has left behind, that will be the base of our dressing.

Add the garlic to the hot oil and stir. Add the balsamic vinegar, extra virgin olive oil and some salt and pepper. Set aside (but use it when warm).

Put the Salad Together:
Put the shoots, sprouts, rocket and spinach into a large serving bowl. Add the corn and a little of the dressing. Toss gently and make sure each leaf is touched by the dressing. Sprinkle over the chorizo, chilli and mint and drizzle with the remaining dressing.