SERVES 4
TOTAL TIME: 30 minutes
You can substitute stuffed pimento olives for the cracked green olives.
|
½ |
cup extra-virgin olive oil |
|
½ |
pound chorizo sausage, halved lengthwise and sliced into ¼ inch thick pieces |
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4 |
(¾-inch-thick) slices crusty Italian bread |
|
2 |
garlic cloves, peeled (1 minced and 1 whole) |
|
½ |
cup cracked green olives, sliced thin, plus 2 tablespoons olive brine |
|
1 |
(16-ounce) can chickpeas, rinsed |
|
|
Salt and pepper |
|
5 |
ounces (5 cups) baby greens |
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|
Manchego cheese, shaved |
|
1 |
small tomato, halved and grated over large holes of box grater |
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chorizo until lightly browned and crisp on both sides, about 6 minutes; transfer to paper towel–lined plate.
2. Add 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. Lay bread in skillet and cook until crisp and golden on first side, about 1 minute. Flip bread over, add 1 tablespoon more oil, and cook until second side is crisp and golden, about 1 minute. Let bread cool slightly, then rub one side with whole garlic clove.
3. Meanwhile, whisk remaining 5 tablespoons oil, minced garlic, and olive brine together in large bowl. Measure 2 tablespoons vinaigrette into separate bowl and toss with cooked chorizo, olives, and chickpeas; season with salt and pepper to taste.
4. Add greens to remaining dressing and toss to coat; season with salt and pepper to taste.
5. Divide salad among individual plates or transfer to serving platter. Top with olive-chickpea mixture and Manchego. Spread grated tomato over bread, season with salt and pepper, and serve.