I made the tastiest vinaigrette a few weeks ago. The recipe, from a Michael Rhulman cookbook (my former Cleveland Heights neighbor), was published in a weekly Splendid Table e-mail, and titled "Pan-Roasted Cod with Chorizo Vinaigrette." As you can see from the photo above, I did make it with pan roasted cod (and oven roasted carrots and sauteed zucchini). But I had a lot left over and decided it to try it with some bibb lettuce the next day - delicious! And stirred into some couscous - even better! The dressing keeps in the fridge for at least one week and can be served warm or at room temperature.
In case you're looking for a reason to eat more salad in 2012, here's the recipe, as interpreted by me, just in time for new year's.
1/4 cup olive oil
1/4 cup finely chopped red onion
1/4 cup chopped red bell pepper
1/4 cup chopped Spanish chorizo
3 tablespoons sherry vinegar
salt and epper
Heat oil in small pan over medium-high heat. Add the onion, pepper, chorizo, and a pinch of salt. Saute until the vegetables are tender. Remove from heat and allow to cool slightly. Stir in vinegar and season with salt and pepper.
