Crispy crunchy chorizo & white bean salad

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

Recipe «Crispy crunchy chorizo & white bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.