Spinach Salad with Chorizo - Ensalada de Espinacas y Chorizo
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Makes 4 servings.
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3 pounds baby spinach (rinsed and dried)
Place the bread in a food processor and pulse the motor until the bread is in 1/3-inch pieces. Place the bread on a baking sheet and toss with the salt and 2 tbsp of olive oil. Bake in a 350 degrees F oven until golden brown. Heat the remaining 1 tbsp of olive oil in a pan and add the rosemary leaves. Toast them until they turn a light brown. Mix with the toasted bread crumbs.
Chorizo bits and chorizo oil:
Place the chorizo, oil and rosemary into a saucepan. Simmer over low heat until the chorizo bits are golden. Strain, reserving the chorizo oil for the dressing.
Whisk together the oil, vinegar, salt and pepper.
In a bowl combine the spinach, chorizo bits, migas and piquillo peppers. Toss with 4 oz of dressing and divide between 4 plates. Sprinkle the grated egg over the top.
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