Easy peasy salad that tastes fab! Minimal cooking and utensils required - I even made it in a static caravan in Scarborough on the weekend; a somewhat ironic post-modern statement if ever there was one!
Recipe posted by flissy666
WARM CANNELLINI AND CHORIZO SALAD
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Ingredients
Switch to Cup Measures- 800 grams cannellini beans (heated, but not boiled and drained)
- 100 grams chorizo (coil of)
- 300 grams cherry tomatoes
- 2 packets rocket (washed and ready to eat)
- extra virgin olive oil
- white wine vinegar
- 1 handful fresh flatleaf parsley (generous, use basil if preferred)
Method
- Dice the chorizo into small pieces, and fry in 2-3 tablespoons of extra v olive oil until starting to colour and turn crispy. The chorizo infuses the oil and forms the basis of the salad dressing.
- Pour the chorizo and its oil into a bowl and add 2 tablespoons of white wine vinegar.
- Add the warm drained cannellini beans and toss until the beans with the chorizo and oil until the beans are coated with the now-paprika coloured oil.
- Halve the cherry tomatoes, mezzeluna the parsley and toss these into the beans.
- Open your salad and pour onto two plates.
- Equally spoon over the bean mixture (there will be arguments otherwise - trust me), and enjoy!
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