Warm Chorizo Salad

Warm Chorizo Salad

Warm Chorizo Salad

Warm Chorizo Salad

Our close proximity to Spain and the Basque Region lends itself to a multitude of authentic produce. One of the staple ingredients in my fridge is the local Chorizo Sausage. Made from Pork and seasoned with smoked paprika it comes in a variety of strengths from doux (mild) to extra fort (extra hot). 


Now, I do like a sausage, but I know what goes into them and to be honest if I think about it too much it turns my stomach. When I was a trainee chef at the tender age of 17 I visited an abattoir and was so affected I couldn’t eat meat for 6 months afterwards.


However, since moving to the Pyrenees and trying the various types of Chorizo available my misgivings have subsided and now I can’t get enough of the stuff.

I like to use Basque Chorizo (txorizo) as it has a slightly earthy aroma alongside the spiciness from the paprika. It also tends to be a closer mix meat wise and doesn't’t seem to have as much fat.


My salad is very simple but I use a mixture of mild and extra hot chorizo just to get a good combination of spice and flavour. Although the extra hot for some nationalities is a little far from their comfort zone I have yet to find anyone who found it over powering.

Warm Chorizo Salad

The quantities here are appetiser size but alter the quantities as required for main courses


125g Mild chorizo sausage – sliced thinly
125g Extra hot chorizo sausage – sliced thinly
½ - 1 lettuce, depending on size. Washed and shredded – use what is fresh and in season if poss. I like Red Oak leaf for colour
¼ red onion thinly shredded
⅕ Cucumber – de-seeded and chopped into small chunks
1 small red pepper – roasted and de-skinned and thinly shredded
Black olives to garnish



1 tsp Dijon Mustard
2 tsp mayonnaise
1 tbsp either shallot or apple vinegar
1 garlic clove – crushed
Salt and Fresh ground pepper
Olive oil – enough for your desired consistency

The Mix: 


Whisk all ingredients together adding enough olive oil until you reach your desired consistency. For this salad I like to make it on the runny side.


Place in a single layer on a baking tray with sides. Place under the grill to cook.

Quite a bit of fat will be drawn off and you will need to periodically take this away as it will start to burn. My smoke detectors often make noise when I forget to do this!

Once the chorizo is crispy (not burnt) place onto kitchen towel and pat day.

Once dry place chorizo onto another tray and keep warm in the oven – it should only be there a couple of minutes


Make a bed of shredded lettuce, onion and cucumber

Top with shredded red pepper

Add warm chorizo and garnish with black olives

Drizzle with salad dressing and serve immediately!

Drink This: 

A chilled glass of Spanish Rosé

Spanish Rose

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