Recipe

Chorizo, curly endive, orange and walnut salad

  • 15 mins cooking
  • Serves 4
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Ingredients

Chorizo, curly endive, orange and walnut salad
  • 2 (340g) chorizo sausages, sliced thinly
  • 2 medium_piece (480g) oranges
  • 150 gram curly endive, trimmed
  • 3/4 cup (75g) roasted walnuts
  • 1/4 cup (60ml) walnut oil
  • 1 teaspoon orange rind, finely grated
  • 1/4 cup (60ml) orange juice
  • 1 teaspoon dijon mustard

Method

Chorizo, curly endive, orange and walnut salad
  • 1
    Combine ingredients for walnut orange dressing in screw-top jar, shake well.
  • 2
    Cook chorizo in large frying pan, stirring occasionally, until browned. Cool 10 minutes.
  • 3
    Segment oranges over large bowl. Add chorizo, endive, nuts and dressing to bowl, toss gently.

Notes

Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella.