Chorizo, curly endive, orange and walnut salad
Jun 30, 2009 2:00pm- 15 mins cooking
- Serves 4
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Ingredients
Chorizo, curly endive, orange and walnut salad
- 2 (340g) chorizo sausages, sliced thinly
- 2 medium_piece (480g) oranges
- 150 gram curly endive, trimmed
- 3/4 cup (75g) roasted walnuts
- 1/4 cup (60ml) walnut oil
- 1 teaspoon orange rind, finely grated
- 1/4 cup (60ml) orange juice
- 1 teaspoon dijon mustard
Method
Chorizo, curly endive, orange and walnut salad
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1Combine ingredients for walnut orange dressing in screw-top jar, shake well.
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2Cook chorizo in large frying pan, stirring occasionally, until browned. Cool 10 minutes.
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3Segment oranges over large bowl. Add chorizo, endive, nuts and dressing to bowl, toss gently.
Notes
Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella.
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