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Endive, piquillo pepper and chorizo salad
Serves 4 Starters and mains
Ingredients
- 2 x approx 85g cooking chorizo, sliced or crumbled
- 6 piquillo peppers from a jar, drained and cut into thin strips
- 2 garlic cloves, finely chopped
- 12 kalamata-style black olives, pitted and halved
- 1tbsp flat-leaf parsley, chopped
- 2tbsp dry sherry
- 3 white endives
- 1tbsp sherry vinegar
- 3tbsp extra virgin olive oil
Method
Cook the chorizo in a cold frying pan over a 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 3-4 minutes. Remove from the heat and set aside.
Remove 8-10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1cm strips, discarding the woody ends, and mix with the 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 centre. Drizzle
with the dressing and serve.
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