The flavour of raw spring onions and red onions in salad is often too harsh, I find. My solution is to expunge some of their acidity with boiling water. Slice them, put them in a bowl, pour the water over them, leave for 30 minutes, give them a squeeze in the water, and drain.
If you find that this treatment leaves them too soft for your taste, try soaking them in cold water instead.
Serves 3 to 4
3 slices of belly pork
2 red onions or a bunch of spring onions, treated as above
3 red peppers, turned under a grill on a low setting until blackened, then peeled and sliced (Grilled peppers)
450g Jersey Royal or other new potatoes, scraped and, if necessary, cut into even pieces
1 clove garlic
Splash of olive oil
3 cooking chorizos, sliced
1 tin chickpeas, drained
1tbsp white or red wine vinegar
1/2tsp Dijon mustard
2tbsp sunflower oil
1tbsp extra virgin olive oil
Cover the belly pork with water in a heavy pan, bring to a simmer, and cook for 90 minutes to 2 hours, until very tender. Remove the fatty layer, and shred the meat.
Simmer the potatoes and the garlic clove (unpeeled) in salted water, until tender.
Put the oil in a heavy pan over a gentle heat, and fry the chorizos. Tip in the chickpeas, and cook until their water has evaporated and they are coated with the chorizos’ paprika-spiked oil.
In a large bowl, mix the vinegar, mustard, and honey, seasoned with salt and pepper to taste. Squeeze the poached garlic from its husk, and mash it in. Whisk in the oils.
Slice the potatoes, and mix them with the vinaigrette in the bowl while still hot. Stir through the pork, onion, peppers, and chorizos and chickpeas.
Serve with mayonnnaise.