Salad with roasted tomato, garlic and chorizo dressing

Recipe in collaboration with Petite Bleuette

Preparation time: 30 minutes

Cooking time: 45-60 minutes

Yield : 3 to 4 servings

Petite Bleuette presents a versatile salad and dressing recipe which can also be used to marinate seafood. It is the perfect combination of our Extra Virgin Olive Oil with garlic, our White Wine Vinegar and our Old Fashioned Mustard to which she adds her little secret ingredient that creates a delicious and fresh vinaigrette!

INGREDIENTS 

Dressing

• ½ cup + 2 tbsp. extra virgin olive oil with garlic Maison Orphée 
• ¼ cup white wine vinegar Maison Orphée
• 2 tbsp. old fashioned mustard Maison Orphée
• ¼ cup honey
• 2 French shallots, finely chopped
• 75 g chorizo slices
• 500 g fresh tomatoes (about 1 ½ large or 2 medium)
• Salt to taste

Salad

• 4 cups of kale
• 30 blanched asparagus
• ½ cucumber, sliced
• 2 tomatoes, quartered
• 3 tbsp. finely chopped chives
• 10 basil leaves
• 15 large shrimp (or 20 small ones)
• ¼ cup finely chopped pistachios
• 1 lime, quartered

PREPARATION

1. Preheat oven to 400°F.
2. Cut the tomato(s) into slices about 5 mm thick.
3. Place tomato slices on the first half of a parchment paper-lined baking sheet. Coat the tomato slices well with 2 tbsp. of Extra Virgin Olive Oil with garlic Maison Orphée. On the second half, place the chorizo slices. Cook until chorizo is crispy and tomatoes are lightly roasted. About 30-40 minutes.(It is possible to cook on a BBQ pan. Since it cooks faster, keep a closer eye on the ingredients.)
4. In a blender or immersion blender, grind the tomatoes.
5. Let chorizo cool slightly and crush into small pieces by hand.
6. For the dressing, combine the extra virgin olive oil with the garlic, white wine vinegar, old-fashioned mustard, honey, French shallots, crispy chorizo, roasted tomato puree and salt to taste. When mixed well, the mustard will create an emulsion and make the sauce creamy.
7. Skewer the shrimp and coat with ¼ cup of the dressing.
8. Bake for 10 to 12 minutes at 400°F or BBQ until shrimp are done, turning halfway through cooking(BBQ will cook slightly faster).
9. For the salad, place kale, asparagus, cucumbers, tomatoes, chives, basil, cooked shrimp and pistachios in a large serving bowl. Add desired amount of dressing and mix well. Place lime wedges on top.
10. Enjoy!

Photo credits Lara Fortin Grenier @PetiteBleuette