Roasted Chorizo with Watercress

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Arrange chorizo slices in a single layer on a baking sheet lined with parchment paper.

   Tip: Leave space between slices so they crisp up evenly rather than steaming.

2. 2

   Roast the chorizo for 20-25 minutes until the edges are caramelized and the slices are slightly curled. The rendered fat will create a rich, flavorful base for the dressing.

   Tip: Watch carefully in the final 5 minutes to prevent burning.

3. 3

   While the chorizo roasts, whisk together sherry vinegar, Dijon mustard, minced garlic, salt, and black pepper in a small bowl. Slowly drizzle in 3 tablespoons of olive oil while whisking constantly to emulsify.

   Tip: The vinaigrette will have a slight tang that balances the richness of the chorizo.

4. 4

   Remove the chorizo from the oven and carefully transfer to a warm serving plate using a slotted spoon. Reserve 2 tablespoons of the chorizo fat from the baking sheet.

   Tip: The oil will still be hot, so use caution when transferring.

5. 5

   In a large bowl, combine the trimmed watercress, sliced red onion, and roasted red peppers. Drizzle with the reserved chorizo fat and 1 tablespoon of fresh olive oil.

   Tip: Toss gently to coat the greens without bruising the delicate watercress leaves.

6. 6

   Pour the sherry vinaigrette over the watercress mixture and toss to combine. Season with additional salt and pepper to taste.

   Tip: The warm oil from the chorizo will slightly wilt the watercress while maintaining its peppery crunch.

7. 7

   Arrange the dressed watercress on a serving plate and top with the warm roasted chorizo slices. Scatter toasted pine nuts over the top and garnish with fresh thyme sprigs.

   Tip: Serve immediately while the chorizo is still warm for the best flavor combination.