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

Dish by Spencer Lengsfield

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.