Chopped Salad
Wilted Dinosaur Kale, Cherry Tomatoes, Garbanzo Beans, Spanish Chorizo, Spanish Olives, Piquillo Peppers, Manchego, Sherry Vinegar from Spain, Fried Egg, Crusty Bread
Chef Mat Schuster of Canela Bistro | San Francisco, CA
Yield: 2 servings
“As a Spanish restaurant outside of Spain, we are often fusing traditional Spanish ingredients into recipes that are familiar to our guests—this is one such recipe. Many restaurants have their version of a chopped salad. This is ours! Hearty and on the healthy side, you can enjoy this either warm or cold. Even though you have some really nice flavors from all the ingredients, the Sherry Vinegar from Spain brings them together in harmony.” — Chef Mat Schuster
Adapted by StarChefs | August 2025 | Photo: Angela DeCenzo
INGREDIENTS
2 tablespoons Spanish extra virgin olive oil
½ shallot, diced
2 cloves garlic, minced
1 cup diced Spanish chorizo
One 15½-ounce can garbanzo beans, drained and rinsed
2 tablespoons Sherry Vinegar PDO from Spain
Kosher salt
Ground black pepper
2 cups sliced dinosaur kale
10 roasted piquillo peppers, cut into strips
1 cup Spanish olives, pitted and halved
1 cup halved cherry tomatoes
1 cup cubed manchego
Fried egg
Crusty bread
METHOD
Heat a large sauté pan 2 minutes over medium flame. Add oil and shallots. Cook 2 minutes, stirring until shallots are softened. Add garlic and cook 1 minute. Add chorizo and cook additional 2 minutes. Add beans and additional oil as needed. Deglaze pan with Sherry Vinegar from Spain. Season with salt and pepper. Add kale. Cook until wilted, then add peppers, olives, and tomatoes. Cook until warmed through. Remove from heat and season with additional Sherry Vinegar from Spain and olive oil. Transfer mixture to a serving bowl. Top with cheese and fried egg. Serve with bread.
