The salad diaries, vol 2: Chorizo & prosciutto salad (10 days to Italy)

OK. A girl can’t live on salad alone. Sometimes you really just need a little bit of meat. On precisely day 3 of the salad diet, my desire for meat took over. I needed meat and I needed it now. now. NOW. However, the rational side of my brain paused for a second before emptying the contents of my freezer on a frying pan. Perhaps there was a way of combining meat with a salad, thereby meeting myself somewhere in the middle. The result was the chorizo and prosciutto salad. Now, no one is pretending that this salad is super healthy, but it is super tasty (because it’s got meat in it, yay!).

Chorizo & prosciutto salad

for two

50g chorizo, cubed
1 clove of garlic, finely sliced
1 tablespoon of Spanish sherry vinegar

Salad

2 medium tomatoes, cut into segments
a handful of cherry tomatoes, halved
a handful of pine nuts, lightly toasted
1 avocado, cubed
1 red onion, finely sliced
1 tablespoon of capers
1 small bunch of rocket

To dress

a good drizzle of extra virgin olive oil
sea salt and pepper
4 slices of prosciutto

Heat a small frying pan over a medium heat, then fry the chorizo (no oil needed). After a minute or so, throw in the sliced garlic and fry in the chorizo’s juices for a little longer (but don’t let the garlic burn). Once ready, deglaze the pan with a good splash of the sherry vinegar.

Meanwhile put all the other salad ingredients in a large bowl and add a glug of olive oil, along with a pinch of sea salt and pepper. Add the chorizo, garlic and sherry vinegar mixture and then toss really well.

Divide between two bowls.

Tear up the prosciutto and arrange on top. Meaty salad. Awesomeness.

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Filed under: Capers, Chorizo, Main courses, Prosciutto, Recipes, Rocket, Tomatoes, Weekday dinners