Spanish chorizo sausage contributes an intense spiciness to any ingredient with which it is cooked. In this hearty warm salad, spinach has sufficient flavour to compete with the chorizo. Watercress or arugula could be used instead of the spinach, if you prefer. For an added dimension use flavoured olive oil-rosemary, garlic or chilli oil would work perfectly. Serve the salad with warm crusty bread to soak up all the delicious cooking juices.
SERVES FOUR
INGREDIENTS
225g/8ozbaby spinach leaves
90ml/6tablespoons extra virgin olive oil
150g/50zchrizo sausage, very thinly sliced
30ml/2tablespoons sherry vinegar
METHOD
1.Discard any tough stalks from the spinach. Pour the oil into a large frying pan and add the sausage. Cook gently for 3 minutes, until the sausage slices start to shrivel slightly and colour.
2.Add the spinach leaves and remove the pan from the heat. Toss the spinach in the warm oil until it just starts to wilt. Add the sherry vinegar and a little seasoning. Toss the ingredients briefly, then serve immediately, while still warm.
