Recipe by Dan Clapson using a mystery ingredient – watermelon – from a Chopped Canada challenge. See the full post here.
ingredients
Fried Chorizo
Pickled Watermelon Rind
Watermelon Vinaigrette
Salad
directions
Heat oil in a large pan on medium-high heat until very hot.
Add chorizo to the pan and let fry until crispy, approximately 1 minute.
Transfer to paper towel to absorb any excess grease and to let cool.
Reserve remaining oil from pan.
Place all ingredients except rind in a small pot and bring to a simmer on high heat.
In a heat safe bowl, pour hot liquid over chopped rind and let sit for 15 minutes.
Discard ¾ of liquid, transfer to a container and let chill in the refrigerator until you’re ready to assemble the salad.
Place all ingredients except oil in a blender and purée on high until very smooth.
Continue to blend while slowly pouring in reserved oil from frying chorizo.
Transfer to a bowl and set aside for now.
Place all salad ingredients in a large mixing bowl along with the pickled watermelon rinds.
Add desired amount of watermelon vinaigrette (approximately ½ to ⅔ cup) and toss gently until well-coated.
Top with fried chorizo and serve immediately.