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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
First make the dressing. Whisk 2½ tablespoons of the olive oil with the vinegar and some salt and pepper. Check the seasoning and set aside.
Heat a wide frying pan over a high heat, add the remaining tablespoon of olive oil and, when hot, add the chorizo. Cook until crisp, then transfer to a bowl with a slotted spoon and keep warm. With the pan still over a high heat, quickly season the