
Recipe from Season 7, Mexico —One Plate at a Time
Good sprinkled with Mexican queso fresco, goat cheese or blue cheese.
Servings: 4
Ingredients
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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.
Do you remove the cooked chorizo and onion before adding the dressing ingredients to the skillet?
No you do not! This warms the dressing and helps to lightly wilt your greens!