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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large handfuls of lettuce leaves
  • 50 g 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

Method
 

  1. Mix the dressing and set aside.
  2. Rinse and pat dry the lettuce leaves, then scatter them onto two plates.
  3. Chop the chorizo and thinly slice the onion.
  4. 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.
  5. Meanwhile, cut the figs into wedges. Add these to the pan and warm through for a minute or so.
  6. Divide the chorizo and fig mixture between the plates.
  7. Scatter the almonds on top and drizzle with the dressing.
  8. Serve warm.