This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie.
The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth.
I have since realized that much of the home-made charcuterie I’d love to make by hand, I cannot, due to the fact that I live in a very humid region. So no hanging whole jamons in my basement. (insert sad face.)
However, there are so many fun recipes in this book, utilizing purchased charcuterie and meat varieties. Like, coppa and spring onion frittata, and dried cranberry and brandy Christmas pâté. But I zeroed in on a chorizo and red cabbage salad.
From the book, “This salad is stunning due to its vibrant red color. It’s a lovely way to make cabbage exciting, as just a small amount of chorizo lends superb depth of flavor.”
Where I live, I can only find Mexican chorizo, which is soft and greasy. It’s important to find real Spanish chorizo for this salad. There are two basic kinds of Spanish chorizo, and I’m generalizing here.
There are sausages in links that need to be cooked; they look similar to Italian sausages, below left. And there is chorizo that is more similar to salami or pepperoni, that you’d see on a charcuterie platter. They come in a variety of shapes and made of different meats, depending on the origin in Spain, lower right.
This recipe utilizes the latter variety of chorizo, which is another reason I was so intrigued by this recipe.
Chorizo and Red Cabbage Salad
Serves 2 for a light lunch
1 tablespoon olive oil
1/2 red cabbage, cored, sliced or shredded
5 ounces chorizo, peeled, diced
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic purée or crushed garlic
Big pinch freshly chopped parsley
1 teaspoon freshly squeezed lime juice
For the salad, heat the olive oil in a frying pan over medium heat, then add the red cabbage and fry until soft, stirring regularly.
Add the chorizo and keep stirring for 2-3 minutes, so that the chorizo starts to cook and release its oils.
Remove from the heat and let cool.
Meanwhile, put all the ingredients for the dressing into a bowl and mix together well. Once the cabbage and chorizo mixture has cooled, pour over the dressing.
Toss to mix well.
Serve. I personally liked serving the salad still warm.
I loved the dressing, but I’d change the ratio to a 50-50 mixture of olive oil and red wine vinegar. The chorizo does let off a lot of greasiness, so I prefer a bit more vinegar.
I’d definitely not serve this salad cold.
I can also see a dollop of crème fraiche served on this salad! Plus, I could also throw in a few golden raisins for a touch more sweetness, but that’s just me!