Dandelion and chorizo salad

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.

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