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Ensalada de chorizo


  • Heat a little oil in a heavy-bottomed pan and fry the chorizo until slightly crisp. 
  • Turn down the heat, add the peppers and briefly toss. 
  • Then add the sherry and parsley with a little ground pepper. Stir and cook for a minute or two. Taste for seasoning. 
  • To make the dressing, combine about ¼ cup oil with the garlic, sherry vinegar and seasonings. 
  • Toss the lettuce with dressing to taste.
  • To serve, mound the dressed lettuce on a plate (or individual plates) and top with the chorizo mixture.
  • nb. If you can't find the peppers, use roasted capsicum mixed with a little sliced fresh chilli. 
  • from "Moro" cookbook by Sam & Sam Clark


  • olive oil
  • 100 gm chorizo, sliced & then halved
  • 6-8 piquillo peppers, from a jar, roughly sliced 
  • 100 ml dry sherry
  • 2 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper
  • 1½ tbsp sherry vinegar
  • 1 large garlic clove, crushed
  • a good handful of frissee lettuce (or curly endive or rocket)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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