Mexico–One Plate at a Time/

Warm Chorizo Spinach Salad

Ensalada de Espinacas y Chorizo
Recipe from Season 7, Mexico —One Plate at a Time

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

Servings: 4
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Ingredients

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

Instructions

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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Comments

  1. Do you remove the cooked chorizo and onion before adding the dressing ingredients to the skillet?

    Reply

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