Celeb Chef Daisy Martinez Is Spicing Things Up

Daisy Martinez of Daisy Cooks! stopped by to kick off our Celebrity Chefs Week! Daisy's Book Daisy Cooks: Latin Flavors That Will Rock Your World is available now.

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VIDEO & TODAY'S RECIPES AFTER THE JUMP...

Romaine, Chorizo, and Cabrales Salad
2 Spanish chorizo, cases removed, sliced on the bias into ¼ slices
1 large head of romaine, washed, center ribs removed
2 cups loosely packed baby arugula, washed and dried
2 cups loosely packed mesclun greens, washed and dried
½ English cucumber, washed, sliced lengthwise, and cut into ¼ slices
3 scallions, washed, roots removed, sliced into ½ inch slices
1 Granny Smith apple, washed, cored, and sliced into thin segments*

½ cup extra virgin olive oil
2 tablespoons champagne vinegar
sea salt and fresh ground pepper

½ cup crumbled Cabrales cheese

1. Spray a skillet with oil, and set the chorizo slices at high heat for a few minutes to "bloom" their fragrance and slightly color. Drain on paper towels and set aside.
2. In a large bowl, tear the romaine into bite sized pieces, tossing in the arugula, mesclun, cucumber, and scallions. Add the chorizo and give a quick toss.
3. Whisk the vinegar into the olive oil, seasoning with salt and pepper to taste. Drizzle onto the salad and toss to coat. Add the apple slices and give it a last toss.
4. Sprinkle with Cabrales cheese and serve. Serves 4-6

* You can do this ahead of time, if not serving the salad right away, by putting in cold water to cover and adding the juice of one lemon to prevent discoloration

Napa Slaw
1 large head of Napa cabbage, thinly sliced cross section
2 lemons, juiced
1 lime juiced
1 cup cilantro, chopped and firmly packed
3 tablespoons roasted sesame oil
½ jalapeno, minced
sea salt and freshly ground white pepper

1. Place sliced Napa in a large bowl, adding the citrus juices and massaging into the cabbage. Mix the cilantro and the jalapeno into the Napa.
2. Drizzle with the sesame oil, season with salt and pepper. Serves 6-8