Market Recipe: Portuguese Migas Salad w/Belle Vie Chorizo & Eat the Rainbow Salad

Portuguese Migas Salad with Belle Vie Chorizo

By Market Chef Maggie Perkins

Yield: 4 entrée-sized salads

1 pkg Belle Vie Chorizo
1 cup stock or water
½ c chopped spring onion
2T chopped green garlic
2 bunches lacinato kale, chopped
1 can black beans, drained, rinsed, drained
Migas (see below)
Dressing (see below)

 
In a medium skillet, gently braise chorizo, onion, and garlic, turning chorizo frequently to cook through, but remain in casings. When firm, browned, and cooked to an internal temperature of 150°. Remove sausages and cool until easily handled. Slice and reserve.

Add kale to simmering stock and toss well to coat, heating until slightly wilted. Remove to serving platter.

Add black beans to skillet, reduce heat to medium low, stirring frequently to warm through, about 3 minutes. Mound atop kale on platter. Top with chorizo.

Add a few drizzles of dressing, below, and top with toasted migas, also below.

Dressing
juice of one grapefruit
juice of 2 limes
1t cumin
2T chopped cilantro
1 avocado, diced

Combine all ingredients in a blender and whirl together on low until well blended. Correct seasonings, adding a touch of honey if a little sweetness is desired.

Migas
day old baguette, crumbled
1T extra virgin olive oil

Warm olive oil in a medium high sauce pan until shimmering. Add bread crumbs, tossing to coat and toast until golden. Remove to paper toweling to absorb excess oil.

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Eat the Rainbow Salad

By Market Chef Maggie Perkins

mixed greens, including arugula
red carrots, sliced
purple cabbage, shredded
radishes, sliced
mint, ½ bunch, leaves chopped
parsley, flat-leaf, ½ bunch, leaves chopped
fennel, small bulb, shaved

 

Strawberry Fennel Dressing
½ pint strawberries, sliced
1T strawberry jam
1T fennel frond, minced
½ cup extra virgin olive oil
¼ cup Balsamic vinegar
Freshly-ground black pepper, sea salt, to taste

Curried Maple
1 8oz container maple-flavored yogurt
1tsp curry powder, to taste
1tsp honey, to taste
¼ cup extra virgin olive oil
Dash of sea salt and ground black pepper, to taste

Pesto and Feta Cheese
4 oz prepared pesto
4 oz oil-marinated feta
¼ cup balsamic vinegar
1 small bulb young garlic, peeled, minced
Salt, as needed

See sources, and suitable substitutions for market vendor products listed, and more, on Notes from Maggie’s Farm.

Photos by Maggie Perkins