I used this recipe as a baseline and threw together radishes, cucumbers, tomatoes, green and red onions, chevre and avocado with arugula, herbs and spring mix for my version of a "throw together salad".
Main Course, Salad
AuthorThe Cowgirl Gourmet is sharing Cowgirl Chef's recipe from her new cookbook, Texas Cooking with a French Accent
16thin slices of chorizo or other spicy cured sausage
1head of romaine lettucecut into 2-inch/5 cm strips of roughly torn
2ripe apricotspits removed and cut into 8 slices each (peaches is what she's going to use this week)
3/4cup75 grams pecans, toasted and roughly chopped
Big splash of balsamic vinegar
A few glugs of extra virgin olive oil
Dash of sea salt
Freshly ground black pepper
Fry up your chorizo until crisp in a skillet, just as you would with bacon, and let it drain on paper towels.
Put the romaine, apricots, pecans and feta in a big bowl. Add the warm and crispy chorizo. Right before serving, splash on some balsamic vinegar and olive oil, along with a bit of sea salt and pepper.