3 pounds baby spinach (rinsed and dried)
4 piquillo peppers (cut into strips)
1/2 cup migas (breadcrumbs)
1/3 cup chorizo bits
4 oz hard-boiled egg (grated)
4 oz chorizo dressing.
For the migas:
8 oz bread (torn into chunks)
3 tbsp olive oil
1 tsp salt
1 tsp rosemary leaves
For the chorizo bits:
8 oz chorizo, diced into 1/2-inch pieces
1 cup olive oil
1 tsp fresh rosemary leaves
For the chorizo dressing:
1 cup chorizo oil
1/4 cup white wine vinegar
a pinch of salt and white pepper
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.
Recipe courtesy of Spain GourmeTour magazine