Frankfurter Roka, Updated
My take on a vintage salad. These amounts will serve 2 people as a light meal.
Ingredients
Scale
- 1 chorizo sausage
- 4–6 new potatoes, peeled and cut into a 1cm dice
- 1 Serve of Nigella Lawson’s Universally Useful Blue Cheese Dressing, or if it is available in your country, some Kraft Roka Blue Cheese Dressing
- 12 stuffed olives
- A pile of large lettuce leaves to serve – Cos / Romaine or Iceberg are ideal
1
Instructions
- Boil the potatoes in salted water until they are just tender (about 10 minutes) Drain.
- Slice the chorizo and place in a frying pan. You do not need to heat the pan or add any oil. Cook the chorizo over medium heat until they are nicely browned.
- Remove the chorizo slices from the pan. Add the potatoes. Fry the potatoes in the oil left by the chorizo until they are golden and crisp.
- Place your lettuce leaves on a serving platter.
- Mix the chorizo, potatoes and olives, sprinkle with the parsley.
- Serve the blue cheese dressing on the side.
To eat, load your lettuce leaves with the chorizo and potato mix. Pour as much or as little of the blue cheese dressing as you desire over the top.
Enjoy!