Macaroni, radish and chorizo salad

Name: Macaroni, radish and chorizo salad
Yield: 4
Ingredients: 1/4 cup (75g) whole-egg mayonnaise; 1/2 tsp ground chipotle pepper; 2 tbs piccalilli pickle; 250g macaroni; 2 fresh chorizo, casings removed; 2 tbs extra virgin olive oil, plus extra to serve; 1/2 red capsicum, seeds removed, finely chopped; 2 celery stalks, thinly sliced; Zest and juice of 1 orange; 1/2 bunch heirloom radishes (substitute red radishes), trimmed, very thinly sliced (we used a mandoline); Finely chopped chives, to serve; Snowpea tendrils (substitute baby rocket), to serve

Rate now

Jump to recipe

by Shannon Bennett

Chef

Sep 20, 2018

“The ’70s-era staple gets a flavour kick with chorizo and chipotle” - Shannon Bennett.

1/4 cup (75g) whole-egg mayonnaise
1/2 tsp ground chipotle pepper
2 tbs piccalilli pickle
250g macaroni
2 fresh chorizo, casings removed
2 tbs extra virgin olive oil, plus extra to serve
1/2 red capsicum, seeds removed, finely chopped
2 celery stalks, thinly sliced
Zest and juice of 1 orange
1/2 bunch heirloom radishes (substitute red radishes), trimmed, very thinly sliced (we used a mandoline)
Finely chopped chives, to serve
Snowpea tendrils (substitute baby rocket), to serve

Method

1.

To make the dressing, combine the mayonnaise, chipotle and pickle in a bowl and set aside.
2.

Cook macaroni in a saucepan of boiling salted water according to packet instructions. Drain and set aside.
3.

Place chorizo in a small food processor and pulse until finely chopped.
4.

Heat oil in a frypan over medium-high heat. Add chorizo and cook, breaking up with a wooden spoon, for 5 minutes or until crisp. Drain on paper towel. Combine macaroni, dressing, capsicum, celery and orange zest and juice in a large bowl. Transfer to a large serving platter and scatter with chorizo, radish, chives and snowpea tendrils.