Crunchy Chorizo Salad
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serves: 4
INGREDIENTS
250 grams spicy chorizo sausage, sliced
3-4 tblsp olive oil
1/2 ciabatta loaf
1/2 cup roughly chopped walnuts
2 tsp minced garlic salad leaves for 4
2 tblsp chopped fresh fennel fronds
1/2 cup sliced fennel bulb
1/2 cup sliced cucumber
2 tblsp red wine or Balsamic vinegar
1/2 tsp prepared mustard
1 egg yolk
3-4 tblsp olive oil
1/2 ciabatta loaf
1/2 cup roughly chopped walnuts
2 tsp minced garlic salad leaves for 4
2 tblsp chopped fresh fennel fronds
1/2 cup sliced fennel bulb
1/2 cup sliced cucumber
Dressing
1/2 cup olive oil2 tblsp red wine or Balsamic vinegar
1/2 tsp prepared mustard
1 egg yolk
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METHOD
1. Cook the sliced chorizo on a hot barbecue solid plate until the fat runs from the slices and they have become crispy. Seat aside.
2. Dice the bread into 3cm pieces and toss with the olive oil and cook on the barbecue hot grill plate until crispy, tossing regularly. Add the walnuts and toss over the hot plate until just fragrant. Add the garlic, toss and set aside.
3. In a bowl toss together the chorizo sausage, bread, walnut, garlic, chopped fennel fronds, lettuce leaves, fennel and cucumber with the dressing. Season with salt and pepper. Serve in bowl immediately once dressed.
Dressing
1. Place all the ingredients into a bowl and whisk together to combine. Season with salt and pepper to taste.
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