Warm Cannellini and Chorizo Salad

A community recipe by flissy666

Not tested or verified by Nigella.com

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Introduction

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!

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-4

Metric U.S.

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)

28 ounces cannellini beans (heated, but not boiled and drained)
4 ounces chorizo (coil of)
11 ounces cherry tomatoes
2 packets arugula (washed and ready to eat)
extra virgin olive oil
white wine vinegar
1 handful fresh italian parsley (generous, use basil if preferred)

Method

Warm Cannellini and Chorizo Salad is a community recipe submitted by flissy666 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.