Bolo salad with chorizo, cabrales blue cheese, and tomatoes

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyMedium
250g chorizo sausage, sliced 0.5cm thick
600g mixed greens, rinsed well and dried
75g julienned sun-dried tomatoes
Sherry vinaigrette, recipe follows
Salt and pepper
125g cabrales blue cheese
Croutons, recipe follows

For the sherry vinaigrette

45ml aged sherry vinegar
2 tsps dijon mustard
Salt and freshly ground black pepper
60ml pure olive oil

For the croutons

8 (1cm thick) slices french baguette
45ml olive oil
Salt and freshly ground black pepper
For the salad:
1) Heat a medium frying pan over high heat, add the chorizo, and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels.

2) 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.

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

For the vinaigrette:
1) Whisk together vinegar, mustard, and salt and pepper in a small bowl. Slowly whisk in the oil until emulsified.

For the croutons:
1) Brush the bread with the oil and arrange on a baking tray. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. Let cool.

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