Gary Rhodes Chorizo Goats Cheese Salad just looks so impressive don’t you think? Yet it really is quick to make. The salad is a mix of chorizo sausage, goat’s cheese on a bed of salad leaves with a delicious raspberry dressing on top. Simply make up the dressing, layer up the salad, pour dressing over the salad and that is it! Voila!
- 100g-200g mixed or single variety salad leaves
- 2-3 spring onions, thinly sliced
- 225g British hard goat’s cheese, broken into chunks
- 300g chorizo sausage, peeled and cut into 1cm thick slices
- 4 tbsps olive oil
- 2 tbsps raspberry vinegar
- Pinch of caster sugar
- (Optional) ½ tsp Dijon mustard
- Salt and Pepper to taste
- Simply whisk together 4 tablespoons olive oil, 2 tablespoons raspberry vinegar, a pinch of caster sugar, and ½ teaspoon Dijon mustard if desired. Season with salt and pepper.
- Mix together the salad leaves and spring onions and gently toss with the goat’s cheese.
- Heat a large frying pan with a drizzle of olive oil. Fry the chorizo, turning, for 3 to 4 minutes. Spoon the sausage into the salad, whisk any fat released into the vinaigrette and drizzle over the leaves
salad. A few fresh raspberries can also be added to enhance the flavour of the
For making this into a working lunch:
Layer the salad in a lunch box, and chill in the fridge until lunchtime. Pour the dressing into a separate container. Just before eating, pour over the dressing, gently toss to coat the salad leaves and the salad is ready. Enjoy!
I would also suggest substituting the chorizo sausage for a pack of chorizo sausage slices, that you could either chop up or shred and add those in. For more salad inspiration like this Chorizo Goats Cheese Salad from Gary Rhodes, or for loads more working lunch ideas, do check out our Recipes section