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Spanish salad with chargrilled cos lettuce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delight with a cozy Spanish grilled salad with tuna, cos lettuce, and cherry tomatoes.
Ingredients:
  • 2 cos lettuces, trimmed with cores intact, halved lengthways
  • 2 chorizo, chopped
  • 1 small red onion, halved, thinly sliced
  • 1 garlic clove, thinly sliced
  • 20.00 ml sherry or red wine vinegar
  • 200g mixed cherry tomatoes, halved
  • 60g (1/3 cup) green olives stuffed with anchovies, chopped
  • 2 x 185g cans tuna in oil, drained
  • 62.50 ml fresh continental parsley leaves, coarsely chopped
  • 18.20 gm extra virgin olive oil, plus extra, to serve
  • Crusty bread, to serve (optional)
Instructions:
  • Preheat a chargrill pan or barbecue flatplate on high heat. Lightly coat the cut side of the cos lettuce with oil. Cook in batches for 4-5 minutes until charred. Transfer to a plate.
  • Preheat a frying pan over medium-high heat. Saute chorizo, stirring occasionally, until golden and crisp, about 3-5 minutes. Transfer the chorizo to a plate lined with paper towel using a slotted spoon. In the same pan, cook onion and garlic, stirring, until onion softens, about 3 minutes. Pour in sherry or red wine vinegar and cook for 1 minute until reduced.
  • Combine chorizo, tomato, olives, tuna, parsley, and onion mixture in a bowl. Drizzle with olive oil and gently toss to mix. Season to taste.
  • Place the lettuce on a serving platter, generously spoon the chorizo mixture on top, drizzle with additional oil, and enjoy with crusty bread on the side, if desired.

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