Spinach Salad with Chorizo & Feta

The Spanish chorizo sausage (pronounced cho-ree-tho) has to be one of the finest sausages to come out of Europe.

You will find that depending on how long the meat has dried that some chorizo will be very spicy while others, if they are quite young will be rather mild. Chorizo can be eaten raw but it has a relatively high fat content and lends itself best to being cooked.

The cooking allows the smoky paprika and beautiful spices to permeate the whole sausage, sauce, pizza or whatever you’ve put the chorizo in or on.

Tip: whenever I sauté chorizo, I keep the fat that comes out in the pan and save it for flavoring egg dishes or sauteing mushrooms in.

Enjoy this yummy spinach salad recipe with chorizo and feta cheese.

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Spinach Salad with Chorizo & Feta

Course Salad

Cuisine Fusion Recipes, Spanish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

• 200 baby spinach leaves stems removed
• 2 chorizo sausages cut in half down the length and then sliced on a 45 degree angle
• 75 grams feta cheese or any soft marinated feta
• 20 snow peas
• 20 kalamata olives
• 1 Lebanese cucumber
• olive oil extra virgin
• white balsamic vinegar
• sea salt flakes
• black pepper freshly ground

Instructions

• Bring a small saucepan of salted water to the boil.
• Pull the tips and spines off the snow peas and blanche them in the boiling water until vibrant and immediately plunge them into ice water.
• Saute the chorizo slices in a pan on high heat until nicely browned, remove, allow to drain and cool.
• Peel the cucumber and to seed it, cut it in half lengthwise and then run a small teaspoon down the length, removing the seeds as you go, then slice the cucumber halves the same size as the chorizo.
• Once the snow peas and chorizo have cooled toss the spinach, chorizo, snow peas, olives, cucumber and half of the crumbled feta into a large mixing bowl, season and toss with a little oil and vinegar.
• Present on the serving plates and top with the remaining feta.

Notes

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