Ensalada de Melon Chorizo y Alcachofa "Salad of Cantaloupe, Chorizo and Artichoke"
I know what you're thinking. Ensalada de Melon Chorizo y Alcachofa seems like a weird combination. On the surface it is, but trust me, these classic flavors combine together to create wonderful sweet and tangy salad! You see meat paired with melon often in Spain and Italy. White Spanish melon goes well with Serrano ham or smoked salmon, for example. This is no different, the slightly spicy chorizo is balanced with the sweet melon! I use fresh cilantro in mine and it really helps bring the flavors together! This salad also makes a great tapa dish! The salad is very easy to make, and if you give it a try, I promise you won't regret it!
Serves: 4Preparation Time: 10 minutes INGREDIENTS 1 small cantaloupe 1 16 oz can of artichoke hearts about 6 oz of chorizo handful of fresh cilantro Dressing: 6 TB extra virgin olive oil 1/2 TB red wine vinegar or lemon juice 1 ts Dijon mustard salt and pepper to taste DIRECTIONS Cut the artichokes into quarters and place in a bowl. Cut open the cantaloupe and remove the seeds. Remove the peel and cut into 1/2 inch cubes. Add to the bowl. Remove the outer casing from the chorizo and cut into small 1/2 inch pieces and add to the bowl. Roughly chop the cilantro and add to the bowl. In a small tuperware container, add the oil, mustard, vinegar, salt and pepper. Shake vigorously for 20 seconds and then pour over the salad. Serve at room temperature or cold. Enjoy!  Return from Ensalada de Melon Chorizo y Alcachofa Recipe to Home
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