October 04 2014

Salami Vinaigrette

By Worker Bee
7 Comments

Spinach Salad with Salami VinaigretteChorizo 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).

Servings: 4

Time in the Kitchen: 30 minutes

Ingredients:

Ingredients

  • 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

Instructions:

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.

Caramelized Onions

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.

Making Vinaigrette

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.

Spinach Salad with Salami Vinaigrette

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7 thoughts on “Salami Vinaigrette”

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  1. Whoa. I’m a fan of chorizo and all, but I think this recipe steps over my line. Props for creativity, though!

    1. Deanna, I’m kind of curious as to why. Could you elaborate? Personally, I don’t care for chorizo, but I can’t see that using salami on a spinach salad is much different than using bacon.

      1. It’s the mental image I have of liquefied meat. I’m not usually one to wig out about food textures, but that one creeped me out. I would absolutely put bacon on my salad, though!

  2. This sounds like a delicious, innovative dressing for any kind of salad. Chorizo salami might be hard to find in some areas but any kind of good salami should work. Thanks, Mark.

  3. Hi we choose 3 recipes to make a special new years eve meal. The oysters casino and the harissa lamb chops were great, the salami vinaigrette was, in a word, vile. The texture of liquified sausage just didnt work for me, might work well with bacon, but chorizo, a definite no no