Recipe courtesy of Bobby Flay

Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.
  1. Sherry Vinaigrette:
  2. 3 tablespoons aged sherry vinegar
  3. 2 teaspoons Dijon mustard
  4. Salt and freshly ground black pepper
  5. 1/4 cup pure olive oil
  6. Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.
  1. Croutons:
  2. 8 (1/2-inch thick) slices French baguette
  3. 3 tablespoons olive oil
  4. Salt and freshly ground black pepper
  5. Preheat oven to 350 degrees F.
  6. 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.