CHORIZO & TOMATO VINEGAR SALAD

I have loved cooking with chorizo ever seen I read the novel ‘Like Water for Chocolate’ by Laura Esquivel last year. This novel is about a love story set in Mexico and every chapter begins with a recipe, containing for its main ingredient none other than chorizo. If you haven’t read this book, you should. Besides being an incredibly romantic tale, the recipes and the way the book centres around family and food makes you feel hungry and satisfied at the same time. Now, keen readers of this blog may have noticed that this is the very first recipe containing chorizo that I have posted about. Why, you may ask, have I only blogged about it on one occasion if I adore cooking it? One reason; its incredibly fatty. But is life really worth living if you never let your hair down and experience amazingly tasty, fatty dishes on the rare occasion? I say not.  Everything in moderation.

INGREDIENTS

• 2 chorizo sausages, cut into thin slices
• 3 tomatoes, cut into wedges
• 2 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, finely chopped
• 1/2 a red onion (50-60g), finely chopped
• 2 tablespoons fresh chives, finely chopped
• a handful of lettuce (I used butter lettuce)

COOKING 

1. Combine chorizo, both vinegars, garlic and red onion in a medium bowl. Refrigerate for around 10 minutes. 

2. Heat a medium frying pan over medium-high heat. Add marinated chorizo and cook for around 4-5 minutes or until chorizo has darkened in colour. 

3. Serve cooked chorizo on top of a bed of tomato, chives and lettuce. Toss well to combine. 

x E