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.
Equipment
- 1 Large baking sheet
- 1 small saucepan
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
Instructions
- Preheat the oven to 450° F. Line a large baking sheet with parchment paper and set it aside.
- 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
- 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
- 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
- Transfer everything to the oven. Roast for 15 minutes. Flip the sausages and roast for 15 minutes more.
- 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.