An unconventional salad packed with flavor.
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
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This unconventional salad isnât shy. Smashed baby potatoes soak up the spicy juices from Mexican chorizo as they roast together harmoniously on a sheet pan. The two become a dinner salad once theyâre tossed with shredded lettuce and scallions, drizzled with a puckering lime vinaigrette, and finished with plenty of salty cheese crumbles.
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. If you canât find it, a mild feta can be substituted.
