Chorizo & Soft-boiled Egg Salad
This flavorful Spanish-inspired salad combines tender baby new potatoes, perfectly boiled eggs, crunchy green beans, and savory chorizo, all tossed in a tangy sherry vinegar dressing. Each bite is bursting with a mix of textures and flavors that come together harmoniously on the plate. It's a satisfying and vibrant dish that works perfectly as a light meal on its own or as a flavorful side.
— Constant Cookbook
Ingredients
- 500g bag baby new potatoes , halved
- 4 eggs
- 225g green beans , trimmed
- 225g chorizo ring, sliced
- 1 garlic clove , sliced
- 2 tbsp sherry vinegar
- 2 tbsp chopped parsley
Instructions
- Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
- Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
- Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 374 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 24 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.3 milligram of sodium
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