Today is the perfect day to enjoy our excellent Iberian sausage, and we're combining it with chickpeas, using a recipe by Martín Berasategui. Aljomar Chickpea and Iberian Sausage Salad
Ingredients
- ¾ kg of cooked and drained chickpeas
- 6 slices of Aljomar Iberian sausage.
- 2 boiled and peeled eggs
- Chopped parsley
- 2 handfuls of sliced pickled gherkins
- 2 tablespoons of mayonnaise
- 8 tablespoons of extra virgin olive oil
- 2 tablespoons of apple cider vinegar, salt and freshly ground pepper
Preparation of the Aljomar Chickpea and Iberian Sausage Salad
Place the chickpeas in a bowl; they can be canned, or better yet, cooked and leftover from making soup or something similar. Chop the hard-boiled eggs. Slice the gherkins thinly with a sharp knife.
We crumbled the slices of salami into pieces.
We then mix all these ingredients in the bottom of the bowl or salad bowl, adding the chopped parsley. In a separate cup, we mix the salt and pepper with the vinegar, ensuring everything is completely dissolved. We add the olive oil in a thin stream, whisking with a fork. Finally, we add the mayonnaise, making sure the dressing is smooth and, above all, creamy. If needed, we adjust the seasoning by adding a little more salt or pepper.
We pour the dressing over the chickpeas mixed with the rest of the ingredients and mix thoroughly. We chill them in the refrigerator for a while before eating.
