Prepare your veggies: Zest 1 whole lemon, put zest aside. Shave your fennel over the mandoline into thin slices. Put aside. Slice red onion into thin slices and add to a small container: Mix equal parts of vinegar to your squeezed lemon juice with 1tsp. Salt and 4 tsp. sugar. Mix until dissolved add to your red onions and let them pickle for 30 minutes.
Squeeze the chorizo meat out of the sausage and pull apart into small pieces. Heat a frying pan to high heat and add your chorizo pieces. Fry until crispy and the fat is coating your pan. Remove from pan and set aside.
On a serving plate spread 4 dollops of greek yogurt across the plate. Arrange your fennel salad over the yogurt. Spread your fried chorizo “crumbles” over the salad and garnish with lemon zest, the pickled onions and fennel hair. Salt to taste. Eventually drizzle some chorizo fat over the salad. Serve and enjoy!
On a serving plate spread 4 dollops of greek yogurt across the plate. Arrange your fennel salad over the yogurt. Spread your fried chorizo “crumbles” over the salad and garnish with lemon zest, the pickled onions and fennel hair. Salt to taste. Eventually drizzle some chorizo fat over the salad. Serve and enjoy!
