About the Recipe
This Chorizo & Crisp Potato Salad takes the humble potato salad to a whole new level. Roasting the parboiled potatoes creates a delightful crispness that contrasts beautifully with the spicy, crumbled chorizo. The combination of fresh, slightly bitter greens and crisp vegetables provides a refreshing base, while the bright and herbaceous cilantro-lime vinaigrette ties all the elements together. A sprinkle of salty cojita cheese adds the perfect finishing touch to this bold and flavorful salad.
Ingredients
4oz beef chorizo
1 russet potato
1 tsp oil
2 bunches frissee
2 cups butter lettuce
3 radishes, cut into sticks
4 green onions, sliced
1 yellow pepper, diced
1 T Dijon (Maile is best)
2 tsp lime juice
1/4 cup white wine vinegar
1/2 cup olive oil
1 tsp ground coriander
1 T honey or pomegranate molasses
1/2 bunch cilantro, minced
1/3 cup cojita cheese
salt and pepper to taste
Preparation
Step 1
Preheat oven to 375. Peel and dice the russet potato. Par boil the diced potatoes for 5-7 minutes until nearly halfway cooked (the potato should still hold it's shape). Drain the potatoes and put on a sheet pan. Toss with some olive oil, salt and pepper. Roast in your preheated oven for 20 minutes, moving around every 5 minutes until all the potatoes are crisp.
Step 2
Brown the chorizo in a skillet over medium-high heat. When cooked let drain on a paper towel.
Step 3
Divide the vegetables between two plates. Chill until serving.
Step 4
Either whisk all the dressing ingredients together or blend them in a food processor. Top the greens with the potatoes, the chorizo and cotija cheese. Top with cilantro vinaigrette.