Dandelion and chorizo salad

4 servings

Ingredients

QuantityIngredient
A salad bowl of young dandelion leaves
2slicesBread; cut 1cm/ 1/2\" thick
4tablespoonsOlive oil
150gramsChorizo; thickly sliced, or
; diced, or lardons
; (small thick strips
; of bacon)
2Garlic cloves; chopped
1tablespoonRed wine vinegar
Salt and pepper

Directions

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.

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Recipe by: Sophie Grigson

Converted by MM_Buster v2.0l.