Chorizo & Soft-Boiled Egg Salad

A hearty warm salad combining tender new potatoes, crispy chorizo, green beans and soft-boiled eggs, all tossed in a smoky sherry vinegar dressing. Quick to prepare and full of bold, satisfying flavours.

Ingredients

• Chorizo

  ⚖ 225 g 3¾ pcs
  kcal/г%DV

  Calories

  77938%

  Protein

  43.486%

  Total Fat

  63.281%

  Carbohydrates

  5.92%
• Baby New Potatoes

  ⚖ 500 g 3 pcs
  kcal/г%DV

  Calories

  29014%

  Protein

  12.825%

  Total Fat

  0.50%

  Carbohydrates

  62.022%
• Egg

  ⚖ 200 g 🥚 4 pcs
  kcal/г%DV

  Calories

  28614%

  Protein

  25.250%

  Total Fat

  19.024%

  Carbohydrates

  1.40%
• Green Beans

  ⚖ 225 g 7½ pcs
  kcal/г%DV

  Calories

  673%

  Protein

  4.18%

  Total Fat

  0.50%

  Carbohydrates

  15.45%
• Parsley

  ⚖ 26.6 g 1 pcs
  kcal/г%DV

  Calories

  90%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  1.70%
• Garlic Clove

  ⚖ 5 g 🧄 1 pcs
  kcal/г%DV

  Calories

  70%

  Protein

  0.30%

  Total Fat

  0.00%

  Carbohydrates

  1.40%
• Sherry vinegar

  ⚖ 29.6 g 💧 29.6 ml 🥄 2 tbsp
  kcal/г%DV

  Calories

  50%

  Protein

  0.00%

  Total Fat

  0.00%

  Carbohydrates

  0.10%

Instructions

• Cook the potatoes in a large pan of boiling salted water for 12 minutes, adding the eggs after 6 minutes and the green beans for the final 2 minutes. Drain everything, then cool the eggs under cold running water.
• Meanwhile, fry the chorizo slices in a pan for 1–2 minutes until they begin to crisp. Remove with a slotted spoon and set aside, leaving the chorizo oil in the pan. Add the sliced garlic and cook gently for 1 minute.
• Remove the pan from the heat and stir in 30 ml of sherry vinegar and 2 tablespoons of chopped parsley. Toss the dressing with the potatoes, green beans, chorizo and seasoning. Shell the eggs, cut each into quarters and gently fold them into the salad before serving.