Discover bursts of fresh fennel, salty chorizo and crunchy garlic croutons in this gourmet winter salad.
- Preheat oven to 180C. Combine garlic and 1 tablespoon oil in a small bowl and brush over each side of the bread. Place, in a single layer, on a tray lined with baking paper. Bake for 10-12 minutes or until golden.
- Meanwhile, cut each fennel bulb into 3 slices lengthways. Heat 1 tablespoon of the remaining oil in a large frying pan over medium heat. Cook the fennel for 1-2 minutes each side or until golden. Transfer to a plate and keep warm. Cook the chorizo in the pan, stirring, for 3-4 minutes or until crisp. Stir in the cannellini beans and thyme for 2-3 minutes. Stir in the orange rind and juice until heated through.
- Arrange witlof on a serving plate. Top with chorizo mixture and fennel. Drizzle remaining oil over the salad and top with the garlic bread.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set