Chorizo vinaigrette doesn’t have a lot of eye appeal, but the garlicky pork flavor is even better than bacon on a spinach salad. Add mushrooms, hard boiled egg and warm caramelized red onion to wilt the greens and the salad is plenty appetizing, even without a gorgeous dressing.
While it’s not a good idea to dress every salad with vinaigrette made from cured meat, this recipe only uses 2 ounces of high-quality salami and delivers a whole lot of flavor. If you’re spinach adverse, or vegetable adverse for that matter, maybe a drizzle of chorizo vinaigrette will help the veggies go down. Chorizo vinaigrette is also delicious over roasted vegetables, sautéed greens of any kind (and grilled seafood).
Time in the Kitchen: 30 minutes
1 red onion, thinly sliced
1/3 cup plus 2 tablespoons olive oil, divided (80 ml plus 30 ml)
2 ounces dry chorizo salami, sliced thinly and cut into small pieces (56 g)
1/4 cup sherry vinegar (60 ml)
1 garlic clove, chopped
6 ounces baby spinach (170 g)
4 ounces mushrooms, sliced (113 g)
2 to 4 hardboiled eggs, grated or sliced
Warm 2 tablespoons of olive oil in a skillet over medium heat. Cook the onion (seasoned lightly with salt) until very soft and lightly browned, about 20 to 30 minutes. Turn the heat down if necessary so onion doesn’t get too brown.
While the onion is cooking, put the rest of the salad together.
In a blender, combine chorizo, sherry vinegar, garlic and 2 tablespoons/30 ml water. Blend, trying to finely chop the chorizo. Drizzle in the remaining 1/3 cup olive oil and continue to blend until the dressing is as smooth as possible, stopping the blender and scraping down the sides as necessary. The dressing is meant to be fairly thick, but you can add a little more water if you’d like to thin it out.
In a big bowl, toss together the spinach, mushrooms and dressing until well coated. Add the hardboiled egg and warm onion. Toss gently and serve.