We're welcoming June with a 'Salad with Fried Bread and Aljomar Iberian Chorizo' , light yet substantial. It can be a main course, a starter... it's up to you. And here are the clear instructions from our ambassador, Martín Berasategui.
Ingredients
- 1 lettuce
- 6 very thin slices of Aljomar Iberian chorizo
- 2 slices of dense, crusty bread
- 1 clove of garlic, split
- 2-3 tablespoons of extra virgin olive oil
- A few drops of apple cider vinegar
- Salt
Preparation of the Salad with fried bread and Aljomar Iberian Chorizo
We start with the lettuce.
Any vegetable that we are going to eat raw must be cleaned carefully.
The outermost, most damaged leaves go straight in the trash. The remaining leaves are separated and placed in a container with plenty of cold water to which a few drops of bleach or vinegar have been added. The bleach and vinegar help eliminate bacteria and other impurities that may be present between the lettuce leaves.
Now rub the salad bowl with the garlic clove, cut in half. This will infuse the salad with the garlic flavor. Discard the cloves and place the lettuce in the salad bowl.
We cut the chorizo slices into two or three pieces, making smaller pieces.
We cut the bread into small cubes using a serrated knife.
Now, in a dry frying pan, sauté the chorizo over high heat until well browned. Drain it, leaving the rendered fat in the pan. In this fat, fry the bread cubes until golden brown on all sides. Add a few drops of olive oil. Be careful not to burn them. Let them cool slightly.
We go back to the salad bowl. We add a pinch of salt, the oil, and the vinegar.
Mix well and add the chorizo and bread cubes.
We eat quickly.
