This salad has the WOW factor!
These miniature baby gems present beautifully as a first course. This salad has all the Spanish flavours in one bite and the dressing is to die for.
Ingredients
- 4 little Gem lettuces, trimmed and cut into wedges lengthways
- 10 Italian anchovies
- 1 or 2 chorizos, roughly chopped
- 1/2 an old baguette
- 6 to 10 piquillo peppers, roughly chopped
- 4 tablespoons olive oil
- 2 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Method for the Topping
- Turn the oven to 180C.
- Line an oven tray with foil paper.
- In a small bowl tear the baguette with your hands into small pieces, drizzle the bread with olive oil.
- Scatter the bread mixture onto the tray and then put it in the oven. Bake the bread mixture until it is well toasted. Let the bread cool and then chop it roughly with a knife into very small pieces ( we do not want crumbs, the bread has to have some texture).
- Place the chorizo pieces on a frying pan without oil (chorizo has a lot of fat) on a medium heat and fry them until they are golden and crispy.
- In a bowl mix well the bread, the chorizo and the piquillo peppers.
Method for the Vinaigrette
- in a small bowl whisk together the vinegar, the olive oil, and the mustard until it is creamy and combined. Season the vinaigrette with salt and pepper to taste.
Method for the little Gems
- Cut the little gems into wedges or quarters. Wash them well because they sometimes have soil between the leaves.
- To serve, arrange the lettuce cut-side-up on a platter. Drizzle the baby Gems with vinaigrette and then top them with the bread, chorizo, and piquillo mixture.
- Arrange the anchovy fillets on each lettuce, and serve.
Tips
- This salad should be assembled just before you are ready to serve. You do not want the lettuce and the bread to go soggy.
- Romaine lettuce can replace the baby Gems.
- Use Italian anchovies or tinned anchovies. They both taste delicious in this recipe.
Perth to Paris Recipes 