Autumn salad with chorizo dressing

Autumn salad with chorizo dressing

Autumn salad with freekeh & chorizo dressing

A big bowl of greens, golds, textures and flavours – how about diving into this autumn salad with freekeh and a rather tasty chorizo dressing?

Autumn salad with freekeh & chorizo dressing

I had the urge to make a salad of some description with whatever jumped out at me at the markets. It’s been a while since I last went to a farmers’ market and let the produce tell me what I was going to do with it, as generally I go to pick up bits and pieces I knew I needed. Not that we shop at city farmers’ markets every week as it can be an expensive exercise.

I know what’s in season right now, but you never know what other goodies may be up for grabs. So there I was at the Eveleigh Market, taking note of fresh produce as I wandered from vendor to vendor with thoughts, ideas and combinations jumping about my head.

Autumn salad with freekeh & chorizo dressing

Root vegetables were a must, as it was difficult to ignore the bright yellow and deep purple baby carrots at every fruit & veg stand. And those beets!

Another couple of little surprises were the tiny zucchini flecked with green and yellow. I couldn’t resist those.

Autumn salad with freekeh & chorizo dressing

And then I spotted cucamelons at two of the vendors; those adorable little things that originate from Central America and Mexico. Great thing is that they’re grown here now, and they’re the most wonderful, crunchy little morsels to toss through salads.

As for the greenery, I snipped some of that from the communal garden in my street. The bright green sorrel was grown from one of those micro herb containers you can get from the grocers – another great salad addition. The other leafy bits are shiso, which I also grabbed at the market, plus a few leaves like nasturtium and native violet from my garden.

Now, let’s talk about that dressing.

I’ve infused some virgin olive oil with crumbled chorizo I got from the market. Done over low heat, the oils from the chorizo seep out and dye the olive oil, bringing with it that beautiful smoky flavour. All you do is strain it and emulsify it with an acid like vinegar (apple cider in my case), a little seasoning and some mustard.

So tasty!

Autumn salad with freekeh & chorizo dressing

Autumn salad with chorizo dressing

 

Print Recipe
Autumn salad with chorizo dressing
Using seasonal ingredients, this autumn salad is not only colourful but it tasted really good as well.
Autumn salad with freekeh & chorizo dressing
Course Salads, Vegetables
Servings
servings
Ingredients
Dressing
Salad ingredients
Course Salads, Vegetables
Servings
servings
Ingredients
Dressing
Salad ingredients
Autumn salad with freekeh & chorizo dressing
Instructions
Dressing
  1. Put the chorizo, oil and garlic into a small saucepan over low heat. Gently heat the oil and bring it to a simmer, allowing it to very gently bubble for 15 minutes.
  2. Turn the heat off, strain out the chorizo and garlic and set them aside.
  3. When the oil is completely cooled, whisk in the vinegar, honey, mustard and season to taste.
  4. This makes 1 cup of dressing and is more than enough for this salad and many more. Store in a screw-top jar in the fridge for a couple of weeks, but be sure to bring it to room temperature when needed as it does thicken a bit when chilled.
To assemble
  1. There are no rules with the proportions of this salad. Use as many or as little of each ingredient as you want. Add some others you may deem fit or do away with anything I've used myself. Do what you like.
  2. Mix the cooked freekeh with a little seasoning.
  3. Arrange everything on a board, platter or in a bowl, toss with some of the dressing and garnish it with those beautiful salty and crispy fried capers and the bits of chorizo that helped make that dressing.
  4. Fancy a poached egg on top? Then go for your life.
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  • KevinIsCooking

    You are the only other person I know who uses freekeh! Paired with chorizo in this dressing must make a fab smokey combo of flavors. What a stellar visual salad of colors and textures John, my kind of meal. I believe the ones I have never seen are the cucamelons. So cute!
    What a great thing to have a communal garden and share a variety. Jealous… my dogs don’t share my (old) garden well.

    • You know, there are so many people that still haven’t even heard of freekeh. Perhaps It’s our job to get more recipes out there, Kevin?

  • Wow, this is so incredibly gorgeous — your photography is blowing me away!! 🙂

  • This just looks so fresh! Mixing up cooked and raw veg – different textures and different tastes, that will all marry together! Clever!!!

    But I have to admit I am jealous!!!! Look at all that amazing produce!!!!!!
    Perth is still a baby in the food world, we are slowly growing, but our markets are no where near as well stocked as yours!
    But it all takes time I guess. At least it is changing, compared to when I moved here 5 years ago, the variety we can get now has increased.

    I also love the fact you have a community garden! Perfect. I am just getting around to replacing our garden. All my herb beds were right next to the house, so they were all destroyed in our house fire 18 months ago.
    Now that dressing!!! I am totally in love with the idea. The way chorizo oozes and perfumes oil when you fry it, turning everything that beautiful colour. GENIUS to make it into a dressing!

    p.s – an egg on top = great suggestion.

    • I’ve not been to Perth yet and had no idea it wouldn’t have the same kind of produce as on this side of Oz. All in good time, I guess. And as more people want it, the more people will grow it. Your house fire sounds devastating. What a terrible thing to happen! I hope you didn’t lose too much.

      • It was bad, we lost everything. By the time the fire crews got there the whole house was gone.
        But I am still thankful as no one was home, and that is all that really matters.

  • I like the idea of the chorizo dressing! And how cute are cucamelons! This salad is almost too pretty to eat. Almost 😉

  • I just discovered your blog and I have to say, I am hooked. Your photography is breathtaking!

  • I’ve been around the salad block many times, but I’ve not had one like this. Bravo!

  • That has to be one of the worlds most beautiful salads! The cucamelons are so cute! How could anyone resist?

  • Sabrina Russo

    Love this!

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