Chopped Salad: Winter, Spring, Summer, and Fall

Name: Chopped Salad: Winter, Spring, Summer, and Fall
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters almonds (roughly chopped); 946 milliliters mixed baby bitter greens (such as kale and frisee) loosely packed; 340 grams grape or cherry tomatoes (halved); 227 grams Spanish air dried chorizo (sliced into ¼-inch rounds); 59 milliliters grainy mustard; 59 milliliters freshly squeezed lemon juice; 227 grams Monterey Jack (sliced ¼-inch thick then cut into 1-inch batons); 355 milliliters extra-virgin olive oil; 2 Tbsps dried oregano (to taste); 6 servings salt and pepper (as needed for seasoning); 118 milliliters white wine vinegar

Chopped Salad: Winter, Spring, Summer, and Fall is a gluten free, primal, fodmap friendly, and דל פחמימות, recipe with 6 servings. One portion of this dish contains around 25g of protein, 44g of fat, and a total of 530 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. It works well as a main course. Head to the store and pick up almonds, monterey jack, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Combine the vinegar, lemon juice and mustard in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar.

Ingredients you will need

Lemon Juice

Mustard

Vinegar

Cooking Oil

Equipment you will use

Blender

Add the remaining 1 cup oil and all of the oregano. Secure the lid and shake to combine. Season with salt and pepper. Re-shake just before serving. There will be more vinaigrette than you need for this recipe. The extra may be store covered and refrigerated up to 2 weeks.Set a clean dry cast iron skillet over medium-high heat. Working in batches pan fry both sides of the chorizo slices until nicely browned (about 2 minutes per side).

Ingredients you will need

Salt And Pepper

Vinaigrette

Chorizo

Oregano

Shake

Cooking Oil

Equipment you will use

Frying Pan

Remove from pan and drain them on a paper towel lined plate. Once cooled slice them into equal sized shards. Set aside.To assemble the salad toss all remaining ingredients in a large bowl.

Equipment you will use

Paper Towels

Bowl

Frying Pan

Add about ½ cup (more or less to taste) of the prepared vinaigrette and gently toss. Turn the mixture out onto a large serving plate. Top with the fried chorizo slices. Season with more black pepper.Like this:Like Loading...

Ingredients you will need

Black Pepper