Chorizo And Tomato Salad Food

SUNNY'S CHORIZO PANZANELLA CHEAT SHEET

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with nonstick aluminum foil. Line a second sheet tray with parchment paper.
• Spread the cubed bread on the sheet tray lined with parchment paper. Place the chorizo slices on the sheet tray lined with foil, leaving space between each piece.
• In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, a generous pinch of salt and pepper, the red pepper flakes, lemon zest and Italian seasoning and stir to combine. Transfer to the sheet tray with the chorizo and spread out in an even layer.
• Place both sheet trays in the oven. Bake the bread cubes until toasted, 8 to 10 minutes. Roast the tomatoes and chorizo until the chorizo is cooked through and the tomatoes start to release their juices, 20 to 25 minutes.
• In a large bowl, combine the toasted bread cubes and roasted tomatoes and chorizo with the liquid on the sheet tray. Add the remaining 3 tablespoons olive oil along with the scallions and cilantro and toss to combine. Add a little more olive oil if needed. Let sit until ready to serve. Transfer to a serving bowl.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

TOMATO SALAD WITH SIZZLED CHORIZO VINAIGRETTE

Steps:

• Heat half the oil in a small pan, add the onion and chorizo, and cook over a low heat until the oil starts to be released from the sausage.
• Meanwhile, tip the tomatoes, beans, avocado and spinach into a salad bowl - but keep an eye on the chorizo to ensure that it doesn't burn.
• Add the remaining oil to the pan with the vinegar, garlic and oregano, then stand back as it will sizzle quite violently. Remove from the heat, pour on top of the salad and toss well. Serve with crusty bread.

TOMATO, RED ONION AND ROCKET SALAD WITH FRIED EGG, GRILLED CHORIZO AND GRILLED PROVOLETO CROSTINI

Steps:

• Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature. Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill.
• Preheat the grill to medium-high direct heat, leaving some space for indirect cooking.
• Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside.
• Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper. Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes. Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be. Remove to a plate and sprinkle with the oregano and red pepper flakes.
• Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside.
• Heat a griddle or cast-iron skillet over medium-high heat. Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes.
• While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired. Put the rocket, tomatoes and onions in a large bowl and season with salt and pepper. Drizzle some vinaigrette around the sides of the bowl and gently toss to coat.
• To serve: Smear some cheese on the toasted bread. Top with an egg, chopped chorizo, a drizzle of olive oil and parsley leaves. Serve each crostini with some rocket salad.

WARM AVOCADO SALAD WITH SPICY CHORIZO

Steps:

• Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
• Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
• MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

TOMATO BREAD SALAD WITH CHORIZO AND HERBS

Steps:

• Heat broiler. Spread bread on large baking sheet and toast until just golden, about 1 minute.
• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chorizo and onion; cook until sausage is golden and onion soft, about 5 minutes. Stir in oregano and remove from heat.
• In a small bowl, whisk together vinegar, salt and pepper. Whisk in remaining oil. In a large bowl, combine bread, tomato, and chorizo mixture. Toss in dressing, basil and cilantro. Let stand at least 15 minutes before serving.

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD

Steps:

• Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
• Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
• Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
• Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
• To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

CHORIZO AND TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme.
• Season with salt and pepper, then drizzle with the vinegar and oil.
• Let the flavors mingle while you cook the chorizo.
• In a hot dry pan, fry the chorizo slices until browned on both sides.
• Serve the tomatoes with the fried chorizo, drizzle with a little oil from the pan.

TOMATO & CHORIZO RICE

Steps:

• Heat a large frying pan on a medium-high heat. Add the sliced chorizo halves, cut-side down, and cook until the oil starts to come out and they begin to crisp at the edges.
• Tip the onion and garlic into the pan with the chorizo slices, and cook for a few mins more. Stir in the paprika and rice, mix well so that all the grains are coated, then pour in the hot chicken stock and add the roasted peppers. Stir everything, then cover the pan with a lid and cook for 5 mins.
• Stir in the tomatoes and olives, and cook 8-10 mins more until the rice is tender and the liquid has been absorbed into it.