Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Warm Chorizo Spinach Salad

Ensalada de Espinacas y Chorizo

Serves 4

Recipe from Season 7 Mexico - One Plate at a Time

Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.
 

Ingredients

8 ounces (1 packed cup) fresh Mexican chorizo sausage, casing removed
1 medium red onion, sliced 1/4-inch thick
3 tablespoons vegetable or olive oil
2 tablespoons light-flavored vinegar (rice vinegar is very good here)
2 teaspoons sugar
Salt
An 8-to-9 ounce package (about 8 cups) salad spinach, long stems removed
1/2 small jícama, peeled and cut into 1/4-inch cubes

Directions

1.   Cook the chorizo and onion.   In a very large skillet, cook the chorizo over medium heat for 4 or 5 minutes until it has rendered a good amount of its fat.  Add the onion and continue cooking until the onion has started to soften but is still crunchy, about 5 minutes.
 
2.   Create the dressing, finish the salad.   To the skillet (still over medium heat), add the oil, vinegar, sugar and 2 tablespoons water.  Mix well, taste and season with salt, usually about 1/2 teaspoon.  Pour the warm mixture over the spinach, add the jícama, mix well and serve. 
 

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