Ingredients
4 large radishes
3/4 c. Spanish green olives
4 oz. mesclun
2 head baby Bibb lettuce
6 oz. dry chorizo
1 1/2 tbsp. sherry vinegar
1 tbsp. minced shallots
1/4 c. extra-virgin olive oil
salt
Freshly ground pepper
2 celery ribs
Preparation
Step 1Line a large microwave-safe plate with paper towels. Arrange half of the chorizo slices on the plate and cover with a paper towel. Microwave at high power for 1 minute; the fat should be rendered and the chorizo slightly browned. If it is not yet browned, cover and microwave at 20-second intervals until done. Transfer the cooked chorizo to a plate to cool; it will crisp as it cools. Repeat with the remaining chorizo.Step 2In a large bowl, whisk the vinegar and the shallots with the olive oil and a generous pinch each of salt and pepper. Add the celery, radishes, olives, mesclun, and Bibb lettuce and toss to coat. Sprinkle with the chorizo chips and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
