Potato, Radish and Arugula Salad with Chorizo (homemade) and Creamy Lemon Dill Dressing

Homemade Chorizo

By Kim @littlehouseintheforest

Ingredients

3 lbs ground pork

drizzle of olive oil

1 yellow onion, chopped

5 cloves garlic

1 TBS paprika

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 tsp chili powder

1 TBS dried parsley

1/2 tsp dried oregano

1/4 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp allspice

1 TBS cumin

1 TBS coriander

3 bay leaves

3 TBS balsamic vinager

Directions

1. In a food processor process all ingredients together well, except pork. Use a spatula to scrape down sides and blend until a paste is formed.

2. In a large cast iron or skillet add a drizzle of olive oil with the ground pork and spice paste you just made. Cook on medium high while breaking up pork with wooden spoon until blended completely and cooked through.

3. Enjoy any way you choose!

You can make this chorizo, let it cool in the pan and when it is fully cooled spoon the chorizo into ziplok sandwich baggies pressing out the air and freeze for a later date. This makes sense if you are 1 person or a small family. Lasts 6 months in your freezer this way. It also saves you from cooking and makes dinner easy! Just put in fridge to defrost the morning you want to eat it for dinner. I put all the small ziplok bags into one gallon bag to keep it nice and extra fresh!

Potato, Radish and Arugula Salad with Chorizo and Creamy Lemon Dill Dressing

By Kim @littlehouseintheforest

Serves 6


Ingredients

For salad


Homemade chorizo, warmed (about 1.5 lbs)

6 oz fresh arugula

2.5 lbs yukon gold potatoes

10 radishes, sliced

Slice of lemon


For dressing


1/4 cup mayo

1/4 cup sour cream

1/2 tsp dill

1/4 tsp onion powder

1/4 tsp garlic powder

1/8 tsp salt

5 grinds fresh ground black pepper

1/2 lemon, juiced

1/2 tsp olive oil

1. Cut potatoes into bite size pieces and throw in a bowl with some olive oil, salt and pepper. Spread on a baking sheet and roast at 525 on bottom rack until crisp and tender, stirring occasionally.

2. Add arugula to a large bowl. Put radishes and warm potatoes on top. Then add warm chorizo to top.

3. Mix all dressing ingredients in bowl with whisk. Spoon into a ziplok bag and snip off end and drizzle on salad. Add a slice of lemon to salad. Enjoy immediately!



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