Chorizo Vinaigrette

Preparation info
  • Makes about

    1 cup

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Spanish chorizo is perhaps my favorite dry-cured sausage. It’s smoky and spicy and redolent of Spanish pimentón, one of the best paprikas on Earth. Try to find chorizo produced in Spain and available in specialty markets. Here it adds a deep red color to the vinaigrette and a rich smoky flavor that pairs perfectly with pan-roasted cod or grilled fish; it’s even excellent on steamed new potatoes.