Warm Chorizo Vinaigrette

published Sep 19, 2023
Chorizo Vinaigrette Recipe

Spoon this savory dressing over salads, roasted vegetables, and so much more.

Makesabout 1 cup

Prep5 minutes

Cook10 minutes

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Overhead view of a salad on a white plate with a blue border, being topped with vinaigrette on a spoon.
Credit: Photographer: Alex Lepe ; Food Stylist: Rachel Perlmutter

I’m calling it now: Warm chorizo vinaigrette will be your new “spoon over everything” dressing. In this recipe, smoky Spanish chorizo delivers a vibrant red vinaigrette with crispy bits of chorizo that you’ll want to sprinkle on everything. Plus, it comes together in just 15 minutes. 

Besides leveling up your salads, this dressing goes beyond leafy greens. It’s delicious drizzled over roasted vegetables, sautéed shrimp, pasta salad, and whatever else you can dream up.

Ingredients You’ll Need for Chorizo Vinaigrette

  • Spanish chorizo. Rendering fat from Spanish chorizo adds flavor to the vinaigrette and gives it a bright red color. As a bonus, the crispy chorizo makes a great salad topping. 
  • Fresh herbs. Cilantro or parsley adds a pop of freshness.
  • Olive oil. Use good olive oil here — you’ll notice the difference.
  • Acid. Two types of acid, Spanish sherry vinegar and fresh lemon juice, make for a magical combination.
  • Honey. A touch of sweetness balances out this deeply savory vinaigrette.
Credit: Photographer: Alex Lepe ; Food Stylist: Rachel Perlmutter

Ways to Use Chorizo Vinaigrette

One of the best things about chorizo vinaigrette is that there are so many great ways to use it.

Chorizo Vinaigrette Recipe

Spoon this savory dressing over salads, roasted vegetables, and so much more.

Prep time 5 minutes

Cook time 10 minutes

Makes about 1 cup

Nutritional Info


  • 3 1/2 ounces

    cured Spanish chorizo (not fresh Mexican chorizo)

  • 1

    medium shallot

  • 5

    sprigs fresh cilantro or parsley

  • 1/2 cup

    olive oil, divided

  • 1/2

    medium lemon

  • 1/4 cup

    sherry vinegar

  • 1 1/2 teaspoons


  • 1/2 teaspoon

    Dijon mustard

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • Freshly ground black pepper


  1. Cut 3 1/2 ounces Spanish chorizo into quarters lengthwise, then cut crosswise into 1/2-inch thick pieces (about 2/3 cup). Mince 1 medium shallot (about 1/3 cup). Finely chop the leaves and tender stems of 5 fresh cilantro or parsley sprigs (about 1 heaping tablespoon).

  2. Place the chorizo in a medium skillet and add 1/4 of the cup olive oil. Cook over medium heat, stirring occasionally, until the chorizo is crisp and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper towel-lined plate.

  3. Add the shallots to the skillet and cook, stirring occasionally, until translucent and fragrant, about 2 minutes. Remove the skillet from the heat.

  4. Squeeze the juice 1/2 medium lemon into the skillet (about 1 tablespoon). Add the cilantro or parsley, 1/4 cup sherry vinegar, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon kosher salt. Whisk to combine. While whisking continuously, slowly pour in the remaining 1/4 cup olive oil. Taste and season with more kosher salt and black pepper as needed.

  5. Spoon the warm vinaigrette over salad greens, roasted vegetables or grilled protein. Serve with the crispy chorizo.

Recipe Notes

Storage: Leftover vinaigrette can be refrigerated in a heatproof jar for up to 5 days. Rewarm in a saucepan over low heat or the microwave, then whisk or shake again before using. The cooked chorizo can be refrigerated in an airtight container for up to 5 days.