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Chorizo and Potato Kale Salad with Mojo Verde Vinaigrette

A bowl heaping with vibrant kale, crisp potatoes, chorizo, shredded cheese, and bright green mojo verde vinaigrette.
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Craving a hearty meal but looking to eat some greens? With this chorizo and potato kale salad, you can have your meat and potatoes (and eat them too).

Ingredients

Units Scale
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces Spanish chorizo*, sliced into half-moons
  • 1/2 pound baby yellow potatoes, halved
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons smoked paprika
  • 1 large bunch kale, stems and ribs removed, sliced into thin ribbons
  • 1/2 small Spanish onion, very thinly sliced
  • 7 ounces Manchego cheese, shredded
  • Kosher salt and black pepper

For the mojo verde vinaigrette:

  • 1 large bunch cilantro, woody stems removed
  • 2–3 cloves garlic, smashed and peeled
  • 1/2 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup Spanish sherry vinegar*
  • Kosher salt and black pepper

Instructions

  1. Preheat the oven to 450°F.
  2. Cook the chorizo: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chorizo and cook, stirring frequently, until browned, about 4-5 minutes. Use a slotted spoon to remove the chorizo to drain on a plate lined with paper towel. Do not wipe the grease from the skillet.
  3. Cook the potatoes: To the same skillet, add the potatoes and season with a pinch of salt and pepper. Add the garlic and smoked paprika and cook for about 30 seconds, or until fragrant. Carefully transfer the skillet to the preheated oven and bake for 17-20 minutes, stirring halfway, until potatoes are golden-brown and fork tender.
  4. Make the dressing: Add the cilantro, garlic, cumin, olive oil, vinegar, a generous pinch of salt, and some black pepper to a blender. Blend on high speed for 30-60 seconds, or until well-incorporated. Adjust seasonings to taste and set aside.
  5. Massage the kale: Place the sliced kale in a large bowl. Drizzle over a splash of olive oil or vinegar, then use your hands to massage the kale until you feel it soften and see the color start to change to a more vivid green — this usually takes a minute or two. Don’t be afraid to really give it some elbow grease.
  6. Put it all together: To the massaged kale, add the chorizo, potatoes, onions, and shredded Manchego cheese. Pour over the dressing and toss together to coat. Serve with a Spanish red wine like Crianza Rioja if you want to get real fancy.

Notes

  • There are many kinds of chorizo in this world, all of them quite different (and all of them quite good). Spanish chorizo is a hard variety, usually sold in shelf-stable packaging near the deli section of the grocery store. I’ve had luck finding Boar’s Head brand in most stores. It’s not to be confused with Mexican chorizo, which is a softer, raw, more heavily spiced variety.
  • If you can’t find Spanish sherry vinegar, any other vinegar like red wine or white wine will work in its place. This dressing is inspired by the Spanish condiment mojo verde, to which Spanish sherry vinegar is authentic.

Find it online: https://www.emilyeatsthings.com/chorizo-and-potato-kale-salad/