This is a slight update on a traditional chopped salad. The seasonal produce may not be available all at the same time where you live. You can improvise as you like.
The ingredients for this salad can be prepared in advance and stored in separate containers, leaving only the arrangement for the last minute.
Ingredients
- ½ cup white wine vinegar
- ¼ cup freshly squeezed lemon juice
- ¼ cup grainy mustard
- 1 ½ cup extra-virgin olive oil
- 2 to 3 tablespoon dried oregano (to taste)
- salt and pepper (as needed for seasoning)
- ½ pound Spanish air dried chorizo (sliced into ¼‑inch rounds)
- 4 cup mixed baby bitter greens (such as kale and frisee) loosely packed
- 2 Belgian endive sliced crosswise into ¼‑inch pieces, cores discarded)
- 1 red onion (peeled, halved & sliced into fine slivers)
- 3/4 pound grape or cherry tomatoes (halved)
- ½ pound Monterey Jack (sliced ¼‑inch thick then cut into 1‑inch batons)
- 2 ripe but firm California Avocados (peeled, pitted and cut into ½‑inch dice)
- 2 ripe but firm Fuyu persimmons (topped and cut into ½‑inch dice)
- 1 cup almonds (roughly chopped)
Directions
Combine the vinegar, lemon juice and mustard in a blender. Blend to combine. Then, with the machine running, drizzle in about ½ cup of the oil. Once it emulsifies and becomes very creamy turn off the machine and pour the mixture into a large jar. Add the remaining 1 cup oil and all of the oregano. Secure the lid and shake to combine. Season with salt and pepper. Re-shake just before serving. There will be more vinaigrette than you need for this recipe. The extra may be store covered and refrigerated up to 2 weeks.
Set a clean dry cast iron skillet over medium-high heat. Working in batches pan fry both sides of the chorizo slices until nicely browned (about 2 minutes per side). Remove from pan and drain them on a paper towel lined plate. Once cooled slice them into equal sized shards. Set aside.
To assemble the salad toss all remaining ingredients in a large bowl. Add about ½ cup (more or less to taste) of the prepared vinaigrette and gently toss. Turn the mixture out onto a large serving plate. Top with the fried chorizo slices. Season with more black pepper.
