Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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.