The recipe
Warm Potato and Chorizo Salad
Easy
4
15–30 minutes
- Preparation time
- 5 minutes
- Cooking time
- 15 minutes
Ingredients
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- 350g baby new potatoes, halved
- 1 onion, diced
- 100g chorizo sausage, sliced
- 100g baby plum tomatoes, halved
- 2 tbsp balsamic vinegar
- Pinch of sugar
- 1 (60g) bag mixed salad leaves
Cooked With
Olive Oil
Filippo Berio’s classic, beautifully balanced Extra Virgin Olive Oil. Made
from the first cold pressing of the olives, it’s perfect for sauces,
marinades, drizzling and dipping.
Method
Heat the oil in a large frying pan add the potatoes and sauté for 8-10 mins or until golden. Add the onions and continue to cook for a further 2-3 mins. Transfer to a large salad bowl.
Add the chorizo to the frying pan and fry for 2-3 m then add to the bowl.
Add the tomatoes to the pan with the vinegar and stir fry for 1 min. Add the tomatoes and pan juices to the salad bowl and season with plenty of freshly ground black pepper.
Finally, add the salad leaves and toss well to mix. Serve immediately with crusty bread. Dress with a little more oil if liked.
