Spanish salad

Name: Spanish salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 ripe tomatoes; 300 g cherry tomatoes; 1 (approx. 75 g) Chorizo Sausage; 1 Shallot; 1 Garlic clove; 1/2 bunch flat leaf parsley; 1 TEASPOON + 4 Tbsp Olivenöl; 4-5 Tbsp White wine vinegar; 1/2 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50–75 g Spanish sheep cheese (Manchego)

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 ripe tomatoes
300 g cherry tomatoes
1 (approx. 75 g) Chorizo Sausage
1 Shallot
1 Garlic clove
1/2 bunch flat leaf parsley
1 TEASPOON + 4 Tbsp Olivenöl
4-5 Tbsp White wine vinegar
1/2 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50–75 g Spanish sheep cheese (Manchego)

Directions

1
Wash the tomatoes and grate them dry. Quarter the cherry tomatoes. Dice tomatoes roughly. Peel/peel chorizo and cut into thicker slices. Peel and finely dice shallot and garlic. Wash parsley, shake dry. Put 1 stalk aside. Pluck the leaves from the remaining stems and chop them finely
2
Heat 1 teaspoon of oil in a frying pan and fry the chorizo for about 4 minutes until crispy. Remove from the pan and drain on kitchen paper. Mix tomatoes, garlic, shallot and chorizo in a bowl
3
Mix vinegar and mustard, season with salt, pepper and sugar. Fold in 4 tablespoons of oil. Slice the cheese or cut it into slices with a peeler. Mix vinaigrette and tomato mixture, season with salt and pepper. Finally fold in cheese, garnish with parsley