Wednesday, May 15, 2013

Roasted Mushroom Salad with Spinach and Chorizo

I wasn't sure what to think of this salad, but decided to give it a go since we had leftover mushrooms and chorizo. When I think of Mexican food, the sides that come to mind are usually refried beans or rice, so adding something a bit more vegetable heavy to taco night seemed like a good idea. This salad actually worked surprisingly well. The lime juice brightens up what had the potential to be too heavy of a dish. You could serve this as a main dish, but it also works well as a side. If you don't have chorizo, Bayless suggests bacon as an alternative.

One year ago: Carrot and Cumin Salad with Coriander
Two years ago: Key Lime Meringue Pie
Three years ago: Chocolate Orbit Cake with Blackberry Cassis Sauce

Roasted Mushroom Salad with Spinach and Chorizo (from Mexican Everyday)

8 ounces Mexican chorizo, casing removed OR 8 thick slices bacon cut crosswise into 1/4" pieces
8 ounces sliced mushrooms (shiitakes, oysters, chanterelles, etc)
1 large red onion, sliced about 1/4" thick
8 ounces salad spinach, long stems removed (we used baby)
3 tbsp olive or vegetable oil
2 tbsp fresh lime juice
1/2 tsp dried oregano, preferably Mexican

1. Heat oven to 425F.
2. Break chorizo into small clumps onto baking sheet with sides or scatter bacon.
3. Sprinkle mushrooms and onion onto meat and roast for 10 minutes.
4. Stir and resturn to oven until onion is browned and meat is fully cooked, 10 more minutes.
5. Meanwhile, place spinach in large bowl.
6. In a small bowl, combine olive oil, lime juice, oregano, 1/2 tsp salt, and 2 tbsp water. Heat in microwave if desired.
7. Sprinkle mushroom-meat mixture over spinach. Drizzle with dressing and toss to combine. Serve.

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