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Smashed Potato and Chorizo Sheet Pan Salad
Ingredients
  • 1 ½ pounds baby red or Yukon Gold potatoes
  • Kosher salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound fresh Mexican chorizo, casings removed if using links
  • 4 medium scallions, white and pale green parts cut into 1-inch pieces and dark green parts thinly sliced, divided
  • Finely grated zest of 1 medium lime
  • Juice of 1 medium lime (about 2 tablespoons)
  • 1 small clove garlic, grated or minced
  • 1⁄2 medium romaine lettuce heart, sliced into thin ribbons
  • 4 ounces queso fresco cheese, crumbled (about 1 cup)
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