Go Back
Chorizo Kale Salad with Fingerling Potatoes

Chorizo Kale Salad with Fingerling Potatoes

This Chorizo Kale Salad features meaty chunks of chorizo sausage, buttery salt and vinegar fingerling potatoes, and fresh baby kale all dressed in a chimichurri-style vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 454g (1lb) fingerling potatoes halved
  • 1 cup white vinegar
  • 4 cloves garlic minced
  • 3-4 Thai red chilis ** finely sliced
  • ½ cup fresh flat-leaf parsley finely chopped
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • 5 chorizo sausages
  • 312g (11oz) mixed baby kale washed and dried
  • ½ red onion thinly sliced
  • 2-3 radishes thinly sliced

Equipment

  • 1 Large baking sheet
  • 1 small saucepan

Method
 

  1. Preheat the oven to 450° F. Line a large baking sheet with parchment paper and set it aside.
  2. Place the potatoes in a small saucepan. Add the vinegar and enough cold water to cover the potatoes. Place the pan over high heat and bring to a boil. Boil the potatoes until fork-tender, about 15-20 minutes.
    454g (1lb) fingerling potatoes, 1 cup white vinegar
  3. While the potatoes are cooking make the chimichurri dressing. Place the garlic, chilis, and parsley in a small bowl. Add the olive oil, red wine vinegar, oregano, and salt and whisk to combine. Set aside.
    4 cloves garlic, 3-4 Thai red chilis **, ½ cup fresh flat-leaf parsley , ¼ cup olive oil, ¼ cup red wine vinegar, 1 tsp dried oregano, ½ tsp kosher salt
  4. When the potatoes are done, drain them and arrange them on the baking sheet you prepared earlier. Make sure they are evenly spaced and placed cut-side-down. Add the sausages to the baking sheet and drizzle with olive oil and sprinkle with salt.
    5 chorizo sausages
  5. Transfer everything to the oven. Roast for 15 minutes. Flip the sausages and roast for 15 minutes more.
  6. Slice the sausages into thirds and set them aside. Place the kale and red onion in a large bowl. Add the chimichurri and toss to coat. Transfer the salad to a platter and arrange the potatoes and the sausages on top and garnish with the shaved radish. Serve immediately.
    312g (11oz) mixed baby kale, ½ red onion, 2-3 radishes

Notes

** Feel free to reduce the amount of chili you use. 3-4 is quite hot. If you would prefer an even mellower heat, try swapping the fresh chilis out for a 1/2 teaspoon of crushed red pepper flakes.