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Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes

Bolo Salad with Chorizo, Cabrales Blue Cheese, and Tomatoes
Serves: 4

8 slices of French baguette, cut ½-inch thick
3 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 350 degrees F. Brush the bread with the oil and arrange on a baking sheet. Sprinkle with salt and pepper and bake until lightly browned on both sides, about 7 minutes. 

Sherry Vinaigrette
3 tablespoons aged sherry vinegar
2 teaspoons Dijon mustard
Salt and freshly ground pepper
1 teaspoon walnut oil
¼ cup pure olive oil

Whisk together vinegar, mustard and salt and pepper in a small bowl. Slowly whisk in the oils until emulsified.

½ pound chorizo sausage, sliced ¼-inch thick
4 cups mixed greens, rinsed well and dried
1 large ripe tomato, cut into eighths
Sherry Vinaigrette
4 ounces Cabrales blue cheese

1. Heat a medium saucepan over high heat, add the chorizo and cook until golden brown..Remove with a slotted spoon to a plate lined with paper towels. 
2. Place the greens in a large bowl and toss with half of the vinaigrette, season with salt and pepper to taste and divide among 4 large plates. Spread the blue cheese on the croutons and garnish each plate with the chorizo and two croutons. 

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