Niki’s Chorizo & Sour Cream Wedge Salad

Serves 4 | Ready in 20 mins

Ingredients

• 2 large romaine lettuces
• 150g cooking chorizo, finely diced
• 4 tbsp sour cream
• 2 tbsp mayonnaise
• 1 tsp lemon juice
• Sea salt and cracked black pepper
• Small bunch chives, finely chopped
• Red chilli flakes, to finish

Method

1. Fry the chorizo in a dry pan for 6–8 minutes until deeply golden and crisp. Scoop onto kitchen paper, keeping a little of the smoky oil in the pan.
2. Stir together the sour cream, mayonnaise and lemon juice. Add a teaspoon of the chorizo oil and season generously with black pepper.
3. Quarter the romaine lengthways, keeping the core intact so each wedge stays beautifully crisp.
4. Arrange the wedges on a platter and spoon over the creamy dressing.
5. Finish with a generous scatter of crispy chorizo crumb, plenty of chopped chives and a pinch of red chilli flakes.

Cool, creamy, smoky and crunchy in every bite — the ultimate wedge salad moment.