Simple Salad made easy with a bed of chopped romaine lettuce topped with RollinGreens Chorizo ME’EAT bits, Boiled and eggs and cherry tomatoes. Served with your favorite go to dressing.
Ingredients
Serves: 2-4 People
- 1 Bag RollinGreens Chorizo ME’EAT
- 2 cups water (Chorizo)
- 3 T olive oil (Chorizo)
- 2 t vinegar (Chorizo)
- 20 shakes of liquid smoke
- 1 head of Romain Lettuce
- 8-12 cherry tomatoes
- 2-3 eggs
- Your favorite salad dressing
Instructions
Preparation:
- Preheat oven to 400 degrees F.
- Add 2 cups water to a medium pot or pan.
- Add olive oil and vinegar to water.
- Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Chorizo pack and add contents. Stir well.
- Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
- Add cooked chorizo to a baking sheet and cover with about 20 drops of liquid smoke. Spread out evenly. (If you don’t have liquid smoke, use a few dashes of smoked paprika)
- Bake until chorizo bits are almost dry and crispy.
- In a small pot, fill ¾ full of water and boil, add eggs and cook for 10-12 minutes.
- Once eggs are boiled, remove the shells and rinse. Cut in half and set aside for salad.
- Wash and dry lettuce and chop into ½ inch pieces. Place into large salad bowl.
- Wash cherry tomatoes and cut in half. Pace in one corner of the salad bowl.
- Finishing the salad by adding the cut boiled eggs to a corner and the chorizo bits to another.
- Portion out the salad and dress with your favorite salad dressing.
-Enjoy Chef Ko