Recipe courtesy of Bobby Flay
Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/2-pound chorizo sausage, sliced 1/4-inch thick
  • 4 cups mixed greens, rinsed well and dried
  • 1/2 cup julienned sun-dried tomatoes
  • Sherry Vinaigrette, recipe follows
  • Salt and pepper
  • 4 ounces Cabrales blue cheese
  • Croutons, recipe follows

Directions

Heat a medium skillet over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.

Place the greens and tomatoes in a large bowl and toss with half of the vinaigrette. Season with salt and pepper, to taste, and divide among 4 large plates.

Spread the blue cheese on the croutons. Scatter the chorizo over the salads and garnish each plate with remaining vinaigrette and 2 croutons.

Sherry Vinaigrette:

3 tablespoons aged sherry vinegar

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1/4 cup pure olive oil

Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.

Croutons:

8 (1/2-inch thick) slices French baguette

3 tablespoons olive oil

Salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.

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