This is a Salad that Satisfies on All Levels.
I’m here once again with a salad that contains tinned fish. As you’ve gleaned, I’m very fond of most all kinds of fish packed in olive oil. And I’ve learned, as with most things, the better the brand, the better the fish. Mackerel and sardines are particular favorites, but tuna would also be delicious in this salad.
This salad came about because I had some great green beans and wanted to serve them in a salad. There are so many ways to go with a green bean salad, but this one ended up being a full meal when some crusty toasted bread was added. That’s why I didn’t mind taking the time to sauté some almonds in butter and cook up a chorizo vinaigrette. I had dinner covered and this was on the table in about 45 minutes.
It’s important that Spanish chorizo is used here and not fresh Mexican chorizo. They are very different products and you want the dried Spanish version that is flavored with paprika. I happened to have 2 tins of mackerel that was packed in olive oil and Spanish paprika, so I felt the chorizo would me a natural flavor combination.
By the way, I don’t know if any of you have tried the pitted Peruvian olives known as Black Botija olives, but a friend of mine sent me a pack of them about a year ago, and I’ve been hooked ever since. They’re oil cured, big, and soft, with a deep rich flavor. They’re like no other olives I’ve ever tasted. The brand is Sunfood and they can be had from Amazon. But any oil cured black olive would be good in this salad.
The warm chorizo vinaigrette is really wonderful mixed with all the other salad ingredients. This meal satisfies on all levels. I’m a sucker for any meal in which I wipe the plate clean with some good bread. I can’t think of anything I’d rather be eating on these warm summer nights.