Canarian Summer Salad with Warm Dressing

This summer salad was inspired by a meal enjoyed at a seaside restaurant in the Canary Islands. Its defining feature is a warm, pan-cooked dressing filled with chorizo, tomatoes, olives, herbs, garlic, and chili. Croutons add crunch, while fresh white bread also makes a good accompaniment.

The ingredients strongly influence the final flavor. Choose mild or spicy chorizo and chili according to preference, and use flavorful tomatoes, olives, and extra-virgin olive oil.

Recipe Details

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes
• Servings: 4

Ingredients

For the Salad

• 350 g mixed sturdy salad leaves, such as radicchio, romaine, iceberg, endive, arugula, chicory, or young spinach
• 3 tablespoons balsamic vinegar
• 1 pinch salt
• Freshly ground black pepper
• Croutons, preferably freshly toasted, to taste

For the Warm Dressing

• 100 g Spanish chorizo ring, thinly sliced
• 2 medium tomatoes, cut into pieces
• 85 g pitted green olives, drained
• 1 medium red onion, thinly sliced into half-rings
• 2 garlic cloves, thinly sliced
• ½ fresh red chili pepper, seeded and finely sliced
• 10 g fresh flat-leaf parsley, roughly chopped
• 20 basil leaves, roughly chopped
• 5 tablespoons olive oil
• 1 tablespoon honey
• Salt, black pepper, and additional balsamic vinegar, to taste

Instructions

1. Wash and prepare the salad leaves and all remaining ingredients.
2. Place the salad leaves in a bowl. Add 3 tablespoons of balsamic vinegar, toss, and season with salt and black pepper.
3. Prepare the croutons, if using, and set them aside.
4. Heat the olive oil in a nonstick pan over medium heat. Add the chili, basil, and parsley, and sauté briefly.
5. Add the onion, garlic, and honey. Stir briefly.
6. Add the chorizo and olives, then cook for about 1 minute.
7. Add the tomato pieces, stir for another minute, and allow the mixture to infuse.
8. Remove the pan from the heat and let the dressing cool slightly. Season to taste with salt, pepper, and balsamic vinegar.
9. Toss the warm dressing with the salad. Add croutons if desired and serve immediately, optionally with fresh white bread.