Spinach Salad with Chorizo

Ensalada de Espinacas y Chorizo

Servings: 4

Prep Time: 15 minutes [PT15M]


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.

Chorizo dressing:

Whisk together the oil, vinegar, salt and pepper.

To serve:

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.

Gabino Sotelino, Café Ba-Ba-Reeba, Las Vegas, NV
Recipe courtesy of Spain GourmeTour magazine

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