Photo: Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes Recipe
Ingredients
- 1/2-pound chorizo sausage, sliced 1/4-inch thick
- 4 cups mixed greens, rinsed well and dried
- 1/2 cup julienned sun-dried tomatoes
- Sherry Vinaigrette, recipe follows
- Salt and pepper
- 4 ounces Cabrales blue cheese
- Croutons, recipe follows
Directions
Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.
Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates.
Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.
Sherry Vinaigrette:
3 tablespoons aged sherry vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/4 cup pure olive oil
Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.
Croutons:
8 (1/2-inch thick) slices French baguette
3 tablespoons olive oil
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.
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By crnibler_13066023
Los Angeles, 43
on August 11, 2010
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I am not a big fan of sun dried tomatoes - too much of them in the 90's.
I grilled fresh tomatoes and the Chorizo [before slicing]
I also prepared the toasts in the traditional Spanish manner for an con tomate.
[Basically I smashed a garlic clove and fresh tomato wedge on the slices before toasting on the grill. Leaving just the juices on the slices.]
I held back to 2 T of vinegar because of the previous post.
By bohdant48
Durango, CO
on March 16, 2008
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This salad has great potential. Unusual combination of ingredients. What killed it for me was the dressing, just too strong in vinegar. I always follow new receipts ... adjustments can be made later. The ratio of 3T vinegar to 4T olive oil is wrong. I suspect this is a typo and should read 3 teaspoons vinegar to 4T oil. I'll try it again because I love the ingredients.
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