1 garlic clove, minced
2 ml dried oregano 1/2 tsp
pinch sugar
50 ml olive oil 1/4 cup
22 ml red wine vinegar 1 1/2 tbsp
7 ml lemon juice, freshly squeezed 1 1/2 tsp
500 g potatoes, unpeeled & cut into large cubes 1 lb
30 ml lemon juice, freshly squeezed 2 tbsp
4 fresh chorizo sausages, crumbled
1 red pepper, chopped
250 ml corn kernels 1 cup
4 green onions, finely chopped
75 ml parmesan cheese, freshly grated 1/3 cup
In a bowl, whisk together garlic, oregano, salt to taste, sugar, oil, vinegar and lemon juice. Season to taste with pepper.
Cook potatoes in boiling water until tender. Drain. Place in large bowl and toss gently with lemon juice.
Meanwhile, in large skillet, over medium-high heat, saute chorizo for 6 to 8 minues or until well browned. Transfer to plate lined with paper towels. Drain all but 1 tablespoon (15 ml) of fat from pan. Saute pepper and corn for about 5 minutes or until softened and brown. Add to potatoes, chorizo, onions and dressing. Toss gently to coat. Sprinkle with parmesan.
Serves: 4