Loaded Wedge Salad with Blue Cheese & Chorizo
Recipe
This super simple salad with blue cheese and chorizo comes together in just minutes!
Serves: 4 people | Prep time: 10 minutes | Cooking time: 5 minutes
British | Main | MOB
Ingredients
- 200g Yoghurt
- 80g Blue Cheese
- 3 Limes
- 1 Red Onion
- 1 Big Iceberg Lettuce
- 80g Chorizo
- Handful of Parsley
- Olive Oil
- Salt
Method
- Mix the yoghurt and blue cheese in a bowl, mash together with fork to break up any larger chunks of blue cheese. Season with salt and plenty of black pepper and add the zest and juice of 2 limes for a tangy, funky dressing.
- Thinly slice the red onion and toss with a big pinch of salt and the juice from the remaining lime. Set aside for 10 minutes to quick pickle.
- Cut your Iceberg into wedges. Be sure to cut through the root so the lettuce stays intact.
- Dice up your chorizo and add to a medium frying pan. Set over a medium heat and cook until rendered and crispy. Save all of the oil!
- Roughly chop your parsley.
- Add the wedges of lettuce to a big serving plate and cover liberally with the blue cheese dressing.
- Add the pickled onions and the crispy chorizo. Drizzle over the chorizo oil and scatter with chopped parsley.