When it’s extra hot out the fresh lettuce in your CSA share is the perfect bed for a huge salad platter. This salad is a full meal – rounded out with spicy chorizo from Autumn’s Harvest Farm. If you’re a vegetarian just leave the sausage off, or try adding in some cubed tempeh.
The vinaigrette has a somewhat surprising ingredient – jarred salsa! It’s a great way to use up the last of what’s in the jar and adds a flavorful element. Frying up tortilla crisps takes no time at all, but you could always crumble a handful of tortilla chips over the salad instead.
Spanish Chorizo Salad serves 4 – 6
1/2 lb fresh chorizo
2 corn tortillas
oil for frying
4 eggs, hardboiled, peeled and quartered
1 head of lettuce
2 spring onions
1 bell pepper any variety
1/3 cup olive oil
1/4 cup salsa
1 teaspoon dijon mustard
1 tablespoon apple cider vinegar
Prep the lettuce – Chop into bite size pieces. Use a salad spinner to wash and spin dry.
Prep onions and pepper – Remove the tops and peel the outer layer from the onions. Cut off most of the roots, but leave them intact and quarter the onions. Reserve the green tops for garnish if you like. Leave the pepper whole, drizzle olive oil, salt, and pepper over the pepper and onions.
Preheat grill. Grill the sausage over medium heat until cooked through and browned on the outside, about 10 minutes. Let cool, then slice into coins.
Grill the onions and whole pepper over high heat until you get some nice grill marks. Let the pepper cool, then remove the core and slice into strips.
Fry the tortilla crisps. Cut the tortillas into thin strips. Heat about a half inch of oil in a small pan, fry the crisps in batches until golden. Drain on a wire rack or paper towel.
Assemble the salad. Toss the lettuce with dressing and layer the ingredients over the top. Serve immediately.