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Warm chorizo, caramelised apple and walnut salad

Name: Warm chorizo, caramelised apple and walnut salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 1 radicchio or 2 red chicory; Sea salt flakes; 30g butter; 150g cooking chorizo, thinly sliced; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 2 small eating apples, peeled, cored and thickly sliced; 2 tbsp cider vinegar, balsamic vinegar or white wine vinegar; 2 tbsp maple syrup; 40g walnuts, toasted in a dry pan and roughly chopped; Handful fresh flatleaf parsley, leaves picked; 25g parmesan, shaved using a vegetable peeler

By: Louise Pickford

Published: 14 Feb 19
Updated: 18 Mar 24

Warm chorizo, caramelised apple and walnut salad

Now this is our type of salad: glistening chorizo, maple caramelised apples, fried radicchio and parmesan shavings. Serve warm with our hot buttered rum and ginger toddy.

Easy
January 2019

Test kitchen approved

Serves 4
Hands-on time 15 min

Now this is our type of salad: glistening chorizo, maple caramelised apples, fried radicchio and parmesan shavings. Serve warm with our hot buttered rum and ginger toddy.

Nutrition: per serving

Calories: 409kcals
Fat: 33g (11.3g saturated)
Protein: 13.7g
Carbohydrates: 13g (11g sugars)
Fibre: 2.2g
Salt: 1.6g

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Ingredients

1 radicchio or 2 red chicory
Sea salt flakes
30g butter
150g cooking chorizo, thinly sliced
2 tbsp extra-virgin olive oil, plus extra to drizzle
2 small eating apples, peeled, cored and thickly sliced
2 tbsp cider vinegar, balsamic vinegar or white wine vinegar
2 tbsp maple syrup
40g walnuts, toasted in a dry pan and roughly chopped
Handful fresh flatleaf parsley, leaves picked
25g parmesan, shaved using a vegetable peeler

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Method

Trim the end from the radicchio and cut lengthways into 4 thick wedges. Season with sea salt flakes and black pepper.
Melt the butter in a large non-stick frying pan over a medium heat. Add the chorizo and fry for 2-3 minutes until it’s lightly golden and releases its oil. Remove with a slotted spoon and set aside. Add the radicchio to the pan and fry for a minute on each side until just warmed through and starting to brown. Transfer to 4 warmed plates and set aside.
Wipe out the pan with kitchen paper and return to the heat. Add the extra-virgin olive oil then, as soon as it’s hot, add the apple slices and cook over a medium-high heat for 2 minutes on each side or until golden. Add the vinegar, maple syrup and a pinch of sea salt flakes, then reduce the heat slightly and cook for a further minute until the apples are just tender. Return the chorizo to the pan along with the walnuts. Stir once to combine.