Chorizo & soft-boiled egg salad

Name: Chorizo & soft-boiled egg salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 500g Baby New Potatoes; 4 Egg; 225g Green Beans; 225g Chorizo; 1 sliced Garlic Clove; 2 tbsp Sherry vinegar; 2 tbsp chopped Parsley

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Serves 3 443 kcal per serving Prep 15 min Cook 10 min

Ingredients

500g Baby New Potatoes
4 Egg
225g Green Beans
225g Chorizo
1 sliced Garlic Clove
2 tbsp Sherry vinegar
2 tbsp chopped Parsley

Instructions

Bring a large pan of salted water to the boil. Add the potatoes and cook for about 12 minutes until tender. After 6 minutes, carefully add the eggs, then add the green beans for the final 2 minutes. Drain everything and cool the eggs under cold running water before peeling.
Meanwhile, heat a frying pan over medium heat and fry the chorizo slices for 1–2 minutes until they begin to crisp and release their oils. Remove with a slotted spoon and set aside, leaving the oil in the pan.
Add the sliced garlic to the pan and cook gently for about 1 minute without browning. Remove the pan from the heat, stir in the sherry vinegar and chopped parsley to make a warm dressing.
Place the potatoes, green beans and chorizo in a large bowl. Pour over the dressing, season with salt and pepper and toss gently. Cut the eggs into quarters and fold them through the salad.
Serve warm or at room temperature.

Tips

For a perfect jammy yolk, boil large eggs for exactly 6 and a half minutes, then plunge immediately into an ice bath.
Toss the salad greens in the warm chorizo oil for a built-in dressing that is full of flavor.
Add the eggs to the salad just before serving and crack them open to let the yolk act as a second dressing component.

Variations

Potato Salad: Add warm, boiled new potatoes to turn this into a more filling, warm potato salad.
Crunchy: Add toasted croutons or roasted pumpkin seeds for extra texture.