Chicory Chorizo Salad Recipe

This Chicory Chorizo Salad recipe combines smoky grilled chorizo, crisp white chicory, juicy tomatoes, shaved Asiago cheese, and fresh herbs with a rich roasted garlic vinaigrette. Featured on Maddie and Kiki’s BBQ Barn Season 2, this hearty salad delivers bold Mediterranean-inspired flavors while remaining fresh, colorful, and satisfying.

The Inspiration

Mediterranean cuisine has long celebrated the balance between fresh vegetables, cured meats, bright citrus, and quality olive oil. This Chicory Chorizo Salad draws inspiration from those classic flavors while embracing barbecue cooking techniques that enhance the smoky richness of cured Spanish-style chorizo.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo demonstrate how grilling isn’t limited to steaks and burgers. By lightly charring the chorizo, its smoky, paprika-rich flavor becomes even more pronounced, creating a delicious contrast with the crisp bitterness of chicory.

The homemade roasted garlic vinaigrette elevates the salad beyond a simple side dish. Slowly cooking garlic in olive oil transforms its sharp bite into a mellow, buttery sweetness that blends beautifully with fresh lemon juice, Dijon mustard, and parsley. Combined with ripe tomatoes, fresh cilantro, and shaved Asiago cheese, every bite offers layers of savory, tangy, creamy, and herbaceous flavor.

Ingredients

• ½ pound cured chorizo sausage, halved lengthwise
• 8 cups of white chicory or curly Endive, roughly chopped
• 1/3 cup of olive oil
• 8 large garlic cloves, peeled
• Juice from 2 lemons
• Zest from 1 lemon
• ¼ cup of chopped parsley, finely chopped
• 2 tbsp grainy Dijon mustard
• Salt and pepper
• 2 medium tomatoes cut into small wedges
• ¼ cup Asiago cheese, finely shaved
• ¼ cup cilantro, chopped

Methods

• Place olive oil in a small pot over medium heat.
• Add garlic cloves and cook for 15-20 minutes or until soft and golden brown.
• Remove from heat and strain garlic out of the oil, reserving both.
• Let them both cool.
• Once cool, place roasted garlic, lemon juice, lemon zest, parsley, grainy Dijon mustard, salt and pepper in the bowl of a food processor and puree.
• Once smooth, drizzle the oil in slowly while it’s processing.
• Once all the oil is added and the sauce is emulsified, transfer to a small bowl and adjust seasoning with salt.
• Meanwhile, pre-heat grill to medium high direct heat (400F).
• Oil the halved chorizo sausages.
• Place chorizo on grill cut side down.
• Cook for 2-3 minutes, or until slightly charred.
• Flip and repeat the cooking process.
• Remove sausages from grill and let chill for 5 minutes.
• Chop sausages into thin half-moons.
• Place chopped chicory and cilantro into large bowl, add tomatoes and toss.
• Add Asiago cheese and cooled sausage.
• Pour roasted garlic vinaigrette on salad just before serving.

Serving Suggestions

This Chicory Chorizo Salad makes an excellent light lunch or hearty dinner and pairs beautifully with grilled steak, roasted chicken, pork tenderloin, seafood, or artisan bread. Its bold Mediterranean flavors also complement grilled vegetables, roasted potatoes, marinated olives, and creamy cheeses, making it a versatile addition to summer barbecues, picnics, or casual outdoor entertaining.

For an elegant presentation, arrange the chicory on a large serving platter before layering the grilled chorizo, tomatoes, shaved Asiago, and fresh herbs on top. Finish with generous spoonfuls of the roasted garlic vinaigrette and an extra sprinkle of lemon zest. Pair this salad with crisp white wine, sparkling water with citrus, light lager, or refreshing iced tea for a complete warm-weather meal.

Final Thoughts

This Chicory Chorizo Salad recipe transforms everyday salad ingredients into a vibrant and satisfying dish full of bold Mediterranean-inspired flavors. The smoky grilled chorizo, crisp chicory, juicy tomatoes, and nutty Asiago cheese create wonderful contrast, while the silky roasted garlic vinaigrette brings every component together with bright citrus and rich olive oil.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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