Equipment
Ingredients
Salad Base
- 400 g baby potatoes, halved
- 150 g cured spanish chorizo, sliced into 5mm coins
- 150 g baby spinach, washed and spun thoroughly dry
- 1 red onion, thinly sliced
- 1 garlic, minced
Warm Vinaigrette
- 15 ml extra virgin olive oil
- 20 ml sherry vinegar
- 10 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the halved potatoes in a saucepan and cover completely with cold water. Bring to a boil at 100°C/212°F over high heat, then reduce to a simmer. Cook until easily pierced with a fork, about 10 to 12 minutes. Drain well and set aside.
While the potatoes cook, use a chef's knife to slice the chorizo, thinly slice the red onion, and mince the garlic. Place the dried baby spinach in a large mixing bowl.
Heat a dry skillet over medium heat. Add the sliced chorizo and fry until the edges are crispy and the deeply red, paprika-infused oils have released into the pan. Use a slotted spoon to transfer the crispy chorizo to the mixing bowl with the spinach, leaving the rendered fat in the skillet.
Add the sliced red onion to the rendered chorizo fat in the skillet. Sauté until the onions are softened and slightly translucent. Add the minced garlic and cook for an additional 60 seconds until highly fragrant.
Remove the skillet from the direct heat source. Immediately pour in the sherry vinegar to deglaze the pan, using a whisk to scrape up any browned bits from the bottom. Whisk in the Dijon mustard, olive oil, kosher salt, and black pepper until a warm, emulsified dressing forms.
Add the warm boiled potatoes to the mixing bowl with the spinach and chorizo. Pour the warm vinaigrette from the skillet directly over the ingredients. Gently toss everything together until the spinach is glossy and slightly wilted from the heat of the potatoes and dressing. Serve immediately.
Chef's Notes
- Waxy potatoes are absolutely crucial here; starchy varieties like Russets will crumble and turn the dressing into a cloudy paste when tossed.
- The residual heat of the pan is all you need to deglaze and form the dressing. Boiling the vinegar will destroy its delicate fruit notes.
- Spinach holds water. Ensure your spinach is completely dry before assembling, otherwise the excess water will dilute the pan dressing.
- The salt level depends heavily on the brand of cured chorizo you purchase. Always taste a piece of the crispy chorizo before adding the final measured salt to the dressing.
