• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Endive, Piquillo Pepper, & Chorizo Salad

    This tapas recipe is full of Catalan flavors. The crunchy endive leaves are the perfect foil for smoky chorizo and sweet peppers. Serve it in a bowl with more whole endive leaves for scooping up the salad.


    Ingredients
    3
    ounces
    cooking chorizo, sliced or crumbled
    6
    piquillo peppers from a jar, drained and cut into thin strips
    2
    cloves
    garlic finely chopped
    12
    Kalamata-style black olives, pitted and halved
    1
    tablespoon
    chopped flat-leaf parsley
    2
    tablespoons
    dry sherry
    3
    white endives
    1
    tablespoon
    sherry vinegar
    3
    tablespoons
    extra virgin olive oil
    *
    salt and freshly ground black pepper
    Directions
    Cook the chorizo in a cold frying pan over medium heat until the fat has rendered and it starts browning slightly.
    Add the peppers, garlic, olives, and parsley and cook together for a few minutes.
    Add the dry sherry and cook until it has reduced, about 3 to 4 minutes. Remove from the heat and set aside.
    Remove 8 to 10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1/2-inch strips, discarding the woody ends, and mix with the cooked chorizo and peppers.
    Make the dressing by mixing the vinegar and oil together, season with salt and pepper to taste; remember the chorizo is quite salty.
    To finish off the dish, arrange the whole endive leaves all around a serving platter and place the pepper, chorizo, and endive mixture in the center. Drizzle with the dressing and serve.
    Note: This recipe is Dairy Free and Gluten-Free
    Reprinted With Permission From Kyle Books

    The base number of servings for this recipe is 4
    OK

    Categories 

    Gluten-freeSalad

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