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This recipe was originally published as part of our Spanish Import dinner party.
Olive-and-Chorizo Salad with Valdeón (or Cabrales)
Yield: Serves 4
Cook Time:
7 minutes
- INGREDIENTS
1 tablespoon extra-virgin olive oil
1 bay leaf
½ pound cured spicy Spanish chorizo (not raw chorizo), sliced into ½-inch-thick rounds and then quartered
2 teaspoons red wine vinegar
1 teaspoon finely grated fresh lemon zest
2 celery stalks, trimmed and thinly sliced on a bias
1 cup pitted green olives (such as Manzanilla), thinly sliced
½ cup coarsely chopped flat-leaf parsley
2 ounces Valdeón or Cabrales cheese, crumbled
1. In a medium skillet set over medium heat, add the olive oil and bay leaf and cook for 1 minute.
2. Stir in the chorizo and cook until the chorizo is warmed through, about 5 minutes. Stir in the vinegar and lemon zest and cook until the vinegar is mostly absorbed and the lemon zest is fragrant, about 30 seconds more. Remove the pan from the heat and discard the bay leaf.
3. Stir in the celery, olives and parsley and stir to combine. Turn the chorizo mixture out into a serving bowl. Gently stir in the cheese and serve warm.
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