Crispy crunchy chorizo & white bean salad

Cooking Salads Crispy crunchy chorizo & white bean salad

Discover bursts of fresh fennel, salty chorizo and crunchy garlic croutons in this gourmet winter salad.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. 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.
  2. 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.
  3. Arrange witlof on a serving plate. Top with chorizo mixture and fennel. Drizzle remaining oil over the salad and top with the garlic bread.

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2 garlic cloves, crushed
60ml extra virgin olive oil
1/2 French bread stick , cut diagonally into 12 slices
2 baby fennel bulbs, trimmed
2 chorizo, finely chopped
420g can Cannellini Beans, rinsed, drained
1 tbsp fresh lemon thyme leaves
2 tbsp finely grated orange rind
60ml orange juice
3 witlof, leaves separated

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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