- For the sweet potatoes
- 4 sweet potatoes
- 400 g fresh chorizo or Moroccan lamb sausage
- thick mayonnaise
- 180 g bitter greens (curly endive, chicory, raddicchio or a mix)
- For the dressing, mix:
- 2 T red wine vinegar (or sherry vinegar)
- 1/2 cup olive oil
- 1 clove garlic, crushed
- smoked salt, to taste
- chilli flakes a pinch
- For the crispy shallots:
- canola oil, for frying
- 4 French shallots, thinly sliced
- sea salt, to taste
Preheat the oven to 220°C. Scrub the potatoes very well – you want to eat the skins. Pat dry and prick all over. Place on a baking tray lined with baking paper and bake for 1 hour, turning halfway, until tender.
Roast the sausage on a separate pan lined with baking paper for 20 minutes, or until just cooked but still moist. Slice and keep warm.
Slit the baked potatoes down the centre and squeeze the ends to open. Moisten with a spoonful of the dressing and add a spoonful of mayonnaise. Squeeze again to almost close. Return to the oven for about 10 minutes, or until the mayo is golden.
Place the greens on plates or a platter. Drizzle with the remaining dressing, add the sausage and top with the hot potatoes. Sprinkle over the crispy shallots.
To make the crispy shallots, heat 1–2 T oil in a pan. Add the sliced shallots and fry until well browned. Remove and drain on kitchen paper. Leave to cool and crisp and season.