Chorizo Caesar Salad
A simple twist on a classic salad. We all know and love a Caesar salad, but they leave a lot of room to be creative.
Done in 45 minutes
Serves 4
Ingredients
for the dressing
2egg yolks
Pinchsaffron
1lemon, juiced
2garlic cloves
3anchovies, minced
1 tspWorcestershire sauce
1 heaped tspdijon mustard
25gmanchego, grated
80mlvegetable oil
for the croutons
1/2 loafsourdough bread, torn
1/2 tspgarlic powder
1/2 tspsmoked paprika
Extra virgin olive oil
Salt and pepper, to taste
for the salad
1 large headromaine lettuce, torn
Manchego cheese, shaved
150gchorizo, finely chopped
Extra virgin olive oil
This Spanish inspired chorizo caesar ticks all the flavour boxes with spicy, crispy chorizo pieces, a saffron infused dressing, and smokey, garlicky croutons.
Method
Preheat the oven to 160 C. Slice the sourdough into cubes, then toss in olive oil, garlic, paprika, lemon zest, salt, and pepper. Place onto a baking sheet and bake for 30 minutes or until golden and crisp
Meanwhile, let the saffron steep in the lemon juice for 10 minutes. For the dressing, combine infused lemon juice, garlic clove, anchovies, egg yolk, grated manchego, dijon, oil, salt, and pepper. Blend together with an immersion blender until thick. Set aside
Add a little splash of olive oil to a pan, then add the diced chorizo over medium/low heat. Allow the chorizo to slowly crisp up and render its fat.
Toss your romaine in half of the dressing with half of the croutons, then transfer to a large platter. Top with a drizzle of extra dressing, a scattering of more croutons, crispy chorizo bits, shaved manchego, and chorizo oil. Enjoy!
