Winter, Spring, Summer, and Fall Chopped Salad
You can never have too many main course recipes, so give Winter, Spring, Summer, and Fall Chopped Salad a try. This gluten free, primal, fodmap friendly, and דל פחמימות, recipe serves 6. One portion of this dish contains approximately 25g of protein, 44g of fat, and a total of 530 calories. It is perfect for The Fourth Of July. Head to the store and pick up air chorizo, baby bitter greens, olive oil, and a few other things to make it today. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert. From preparation to the plate, this recipe takes around 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.
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).
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.
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.