Smashed Potato and Chorizo Sheet Pan Salad
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Kale Caesar is reliable…so much so that it’s borderline boring. Liven up your salad game with this unconventional recipe (that’s mostly meat and potatoes, BTW) for smashed potato and chorizo sheet pan salad from Sheela Prakash’s new cookbook, Salad Seasons: Vegetable-Forward Dishes All Year.
The spuds expertly soak up all the spicy juices from the chorizo while they roast in the oven. Then, they’re dressed in zingy lime vinaigrette, tossed with lettuce and crowned with queso fresco for good measure.
“Queso fresco is a semisoft Mexican cheese, similar to feta in milky-tangy flavor and crumbly texture, that can be found in rounds in the cheese section of most grocery stores,” writes Prakash. “If you can’t find it, a mild feta can be substituted.”
SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig.
1½ pounds baby red or Yukon Gold potatoes
1 tablespoon and ½ teaspoon kosher salt, divided, plus more to taste
5 tablespoons extra-virgin olive oil, divided
1 pound fresh Mexican chorizo (casings removed if using links)
4 medium scallions, white and pale green parts cut into 1-inch pieces and dark green parts thinly sliced, divided
Freshly ground black pepper
Finely grated zest of 1 medium lime
Juice of 1 medium lime (about 2 tablespoons)
1 small clove garlic, grated or minced
½ medium romaine lettuce heart, thinly sliced
4 ounces crumbled queso fresco (about 1 cup)
1. Place the potatoes and 1 tablespoon salt in a large saucepan. Cover with 1 inch of cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes can be easily pierced with a knife, 10 to 15 minutes. Drain the potatoes in a colander and rinse under cold water to cool slightly. Set aside in the colander to let the skins dry.
2. Meanwhile, arrange two racks to divide the oven into thirds and preheat to 450°F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil.
3. Once the potatoes are cool enough to handle, transfer them to the baking sheet and shake to coat the potatoes in the oil. Press down on each potato with the bottom of a measuring cup or drinking glass until it splits and flattens to about ¼ inch thick.
4. Pull the chorizo apart into bite-sized clumps and scatter them in the open spaces between the potatoes. Scatter the white and pale green parts of the scallions on top. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon salt and several grinds of pepper.
5. Roast on the bottom rack until the bottoms of the potatoes are golden brown, 20 to 25 minutes. Set the oven to broil on high, transfer the baking sheet to the top rack and broil until the tops of the potatoes are golden brown, about 3 to 4 minutes more.
6. Meanwhile, whisk together the lime zest, lime juice, garlic, the remaining 2 tablespoons of olive oil, a generous pinch of salt and several grinds of pepper in a small bowl.
7. Scatter the lettuce and thinly sliced dark green parts of the scallions over the potatoes and chorizo. Drizzle with the vinaigrette and toss gently on the baking sheet to gently wilt the lettuce and coat everything in the vinaigrette. Taste and season with additional salt and pepper as needed. Sprinkle the crumbled queso fresco on top and serve the salad right off the baking sheet. (Alternatively, transfer to a large serving bowl.)