August 20, 2015

Big Spanish Salad

Recipe: Eric Vellend

This healthy salad is packed with big flavours. Tip: Use cured meat almost like a condiment to make a vegetable-centric dish feel more satisfying.


  • 1⁄2 garlic clove, minced
  • 1 1⁄2 tsp Dijon mustard
  • 1⁄4 cup sherry vinegar

  • 1⁄4 cup extra-virgin olive oil
  • 1 19-oz. can white kidney beans
  • Salt and pepper, to taste
  • 8 jarred piquillo peppers, drained
  • 1⁄2 lb. washed baby spinach
  • 4 hard-boiled eggs, peeled, quartered
  • 1 tbsp vegetable oil

  • 6 oz. Spanish-style chorizo, sliced


Yield: Serves 4

  1. In medium bowl, whisk together garlic, Dijon and vinegar. Gradually whisk in olive oil until emulsified.
  2. Rinse and drain beans. Place in bowl. Pat dry with paper towel. Toss with a little dressing. Season with salt, if necessary, and pepper.
  3. Pat peppers dry with paper towel.
Cut into triangular pieces.
  4. On large serving platter or 4 dinner plates, make a bed(s) of spinach. Sprinkle with beans. Arrange peppers and eggs over top.
  5. Heat vegetable oil in large frying pan over medium heat. Add chorizo. Cook, stirring, until lightly browned, 3 minutes. Drain on paper towel. Arrange over salad. 6. Drizzle salad with dressing or serve in cruet on the side.

Ashley Capp


House & Home February 2015