This is a proper party salad that I put together for a wedding where tapas was being served. The idea was to create an extra special salad with lots of flavor while also providing a fresh element to the tapas buffet.
The salad can be served on its own or as a tapas salad.
Serves 4 as a main course or 10-12 as part of a tapas buffet.
First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients. Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.
Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl. Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber. Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad. When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing. If you want it thin like a dressing, use water when making the aioli to make it more liquid! Good luck with the rest of your tapas 🙂
Ingredients
- 2 large handfuls arugula
- 2 large handfuls spinach
- 1 large handful romaine lettuce
- A little frisée lettuce
- A little radicchio
- 5-6 sun-dried tomatoes
- 1 yellow bell pepper
- 1 red bell pepper
- 1 cucumber
- 1/4 chorizo sausage
- 2 thin slices rye bread
- Aioli (dressing)
Instructions
First, place 5-6 sun-dried tomatoes in warm water to rehydrate them. Cut the chorizo into small pieces. Cook the chorizo over low heat while preparing the other ingredients.
Preheat the oven to 180°C convection and place the two thin slices of rye bread on a rack in the oven for about 20 minutes until they are very crispy. The bread will be used as croutons later.
Wash all the salad greens, preferably using a salad spinner to dry them thoroughly. Place in a large serving bowl.
Peel the cucumber with a vegetable peeler, cut in half lengthwise and remove the seeds with a teaspoon. Cut into wedges. Cut the bell peppers into suitably small strips. Combine the salad greens, bell peppers, and cucumber.
Remove the chorizo from the heat and transfer to a plate to cool down. Chop the sun-dried tomatoes into small pieces and mix into the salad.
When the chorizo is cool, fold it into the salad and crumble the rye bread over the salad just before serving. Serve with aioli as dressing.
Notes
If you prefer a thinner dressing, use water when making the aioli to make it more liquid.
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