Chorizo and fig salad
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
Method
- 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.