This weekend we are making a Tomato and Chorizo salad. The recipie suggests serving it with goats cheese and ham, but we don't really fancy that. We are trying to think of alternatives to serve it with and we just can't think past Mozzerella. Does anyone have any good ideas of what we can serve with it?
It looks like it'd be nice served on some crushed potatoes (Anya would be my choice, as they taste great and I have loads from the allotment, but any new waxy style would be good).
Just boil 'em till they're just done, squash each one with the back of a fork once, put on the plate and spoon the salad on top. The potatoes will soak up the juices and make the salad a bit more substantial.
you could also try warming a small soft cheese (like this, or this) in the oven (maybe rub it in garlic first?) until its all gooey and slap that down in the middle of the salad, then eat the whole thing with some crusty french bread, no cutlery allowed, with maybe a little saucer of balsamic vinegar on the side to dip the bready gatherings in.
I like the crushed potato idea. Other possibilities:
- cubes of blue cheese (eg gorgonzola)
- grilled chicken breasts
- fresh steamed asparagus / peas / green beans
- leafy green salad (rocket, spinach, maybe add some pine nuts)
- roasted / grilled portobello mushrooms
- bruschetta or pitta bread
Now that I think about it, even a rice, pasta or cous cous base would go nicely with this, too.
This is making me hungry!!