Name: Chorizo and fig salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 large handfuls of lettuce leaves; 50g chorizo; 1 red onion; 4 figs; 1 Tbsp almond flakes; 1 Tbsp sherry vinegar; Dressing:; 2 Tbsp olive oil; 1 Tbsp balsamic vinegar (good quality)

Chorizo and fig salad

3 Oct 2017

by Dinna

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Background

During the fig season I love making puddings, salads and nibbles using ripe, succulent figs. This chorizo and fig salad is one of my favourite dishes for a quick lunch or as an evening tapas plate with a glass of vino. I used curly endive, but any type of lettuce is suitable - little gems would make ideal nibbles, as the filling would fit nicely in them.

Ingredients

2 large handfuls of lettuce leaves
50g chorizo
1 red onion
4 figs
1 Tbsp almond flakes
1 Tbsp sherry vinegar
Dressing:
2 Tbsp olive oil
1 Tbsp balsamic vinegar (good quality)

Instructions

Mix the dressing and set aside.
Rinse and pat dry the lettuce leaves, then scatter them onto two plates.
Chop the chorizo and thinly slice the onion.
Put them in a non-stick frying pan, then gently heat it up - the fat swill slowly release from the chorizo. Cook until the onion has softened and the chorizo has browned, stirring regularly.
Meanwhile, cut the figs into wedges. Add these to the pan and warm through for a minute or so.
Divide the chorizo and fig mixture between the plates.
Scatter the almonds on top and drizzle with the dressing.
Serve warm.