|A salad bowl of young dandelion leaves|
|2 slices||Bread; cut 1cm/ 1/2" thick|
|4 tablespoons||Olive oil|
|150 grams||Chorizo; thickly sliced, or|
|; diced, or lardons|
|; (small thick strips|
|; of bacon)|
|2||Garlic cloves; chopped|
|1 tablespoon||Red wine vinegar|
|Salt and pepper|
1 Pick over the dandelion leaves, rinse and dry in a clean tea towel. Pile into a serving bowl. Cut the crusts off the bread and cut into cubes. Heat half the olive oil in a frying pan.
2 Fry the croutons on a moderate heat, turning frequently, until fairly evenly browned. Drain on kitchen paper. Wipe out the pan and add the remaining oil. Fry the chorizo or lardons over a high heat until browned.
3 Add the garlic and fry for a few seconds longer, then draw off the heat.
Remove the chorizo with a slotted spoon and scatter over the salad.
4 Let the pan cool for a minute, stir in the vinegar and pour everything over the salad. Scatter over the croutons, season with salt and pepper, toss and serve.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.
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