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Warm Cannellini and Chorizo Salad

A community recipe by

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!

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!

Ingredients

Serves: 2-4

Metric Cups
  • 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.
  • Open your salad and pour onto two plates.
  • Equally spoon over the bean mixture (there will be arguments otherwise - trust me), and enjoy!
  • 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!
  • Tell us what you think