A Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo
This is an utterly simple salad to make but be sure to get the best chorizo and eggs and then the salads will be as delicious as it is easy. This would make a perfect lunch or supper dish if accompanied by rustic potatoes with balsamic butter.If you do not use all of the chorizo flavoured oil on the salad, keep it covered in the fridge and use it for frying cooked potatoes or roasting vegetables at a later time. The chilled oil will keep perfectly for several weeks.
50g (2oz) chorizo, casing removed and thinly sliced
4 tablespoons (5 American tablespoons) extra virgin olive oil
4 hand-fulls of rocket leaves or mixed salad leaves, washed and dried
2 -4 teaspoons harissa
1 -2 tablespoons mayonnaise
a few drops of red wine or sherry vinegar
Heat the chorizo very gently in the olive oil by bringing it barely to a simmer and immediately removing from the heat. Do not allow the oil to boil as this will toughen the chorizo. The chorizo can rest in the oil for 30 minutes.
Hard boil the eggs by lowering them gently into boiling salted water and cooking them at a boil for exactly 10 minutes. Remove from the saucepan immediately with a slotted spoon and cool under a running tap. Peel each egg and cut in half lengthways.
To assemble, scatter the leaves on a large serving platter. Place the hard boiled eggs among the leaves, then place the chorizo slices on the leaves in between the eggs. Drizzle a little harissa onto the eggs, then do the same with the mayonnaise.
Finally drizzle on some of the chorizo flavoured oil and a few drops of red wine or sherry vinegar and serve immediately.