Frisee Salad with Burnt Garlic Vinaigrette

1. 1

   Heat 1 tablespoon of the olive oil in a medium-size skillet over medium heat.

2. 2

   Add the chorizo and cook until warmed through but not browned, about 1 minute per side.

3. 3

   Using a slotted spoon, transfer the chorizo to a plate lined with a paper towel.

4. 4

   heat the remaining 4 tablespoons olive oil in a small skillet over low heat.

5. 5

   Add the garlic and cook, stirring, until deep-brown but not burnt, 8 to 10 minutes.

6. 6

   Remove the skillet from the heat and, using a slotted spoon, transfer the garlic to another plate lined with a paper towel.

7. 7

   Stir the vinegar into the skillet (stand back, as the oil might splatter) and season the dressing with salt and pepper to taste.

8. 8

   Place the frisee and chorizo in a mixing bowl and lightly season them with salt and pepper.

9. 9

   Add the dressing, toss to coat evenly, and transfer the salad to a large serving platter.

10. 10

    Scatter the garlic over the salad and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.