Crispy Stovetop Sweet & Spicy Chorizo Salad with Saffron Aioli
A vibrant, texture-rich salad featuring crispy, sweet and spicy chorizo crumbles served over a bed of fresh greens, all drizzled with a luxurious, golden saffron aioli. This dish combines bold, savory flavors with a touch of elegance, perfect for a quick yet impressive meal.
Ingredients
Ingredients
- 12 oz Spanish-style chorizo removed from casing and crumbled
- 1 tbsp olive oil
- 8 cups mixed salad greens such as arugula, spinach, and radicchio
- 1 cup cherry tomatoes halved
- 1 medium avocado sliced
- 1 large shallot thinly sliced
- 0.25 cup mayonnaise full-fat recommended
- 1 clove garlic minced
- 0.25 tsp saffron threads crushed
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp honey
- 0.25 tsp smoked paprika
- to taste salt and black pepper
Notes
Storage: Store leftover components separately. Keep the cooked chorizo in an airtight container in the refrigerator for up to 3 days. The saffron aioli will keep for up to 5 days. Assembled salad is best eaten immediately. Make-Ahead: The saffron aioli can be made up to 2 days in advance. The chorizo can be cooked and reheated gently in a skillet. Substitutions: If you cannot find Spanish chorizo, you can use a high-quality spicy Italian sausage (ensure it's pork-free if needed, though chorizo is typically pork-based). For a vegetarian version, use plant-based chorizo. Serving Suggestions: This salad is excellent as a main course. For a lighter meal, serve with a side of crusty bread.