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Crispy crunchy chorizo & white bean salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulge in a gourmet winter salad with fresh fennel, salty chorizo, and crispy garlic croutons.
Ingredients:
  • 2 garlic cloves, crushed
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/2 French bread stick (baguette), cut diagonally into 12 slices
  • 2 baby fennel bulbs, trimmed
  • 2 chorizo, finely chopped
  • 420g can Cannellini Beans, rinsed, drained
  • 20.00 ml fresh lemon thyme leaves
  • 40.00 ml finely grated orange rind
  • 60ml (1/4 cup) orange juice
  • 3 witlof, leaves separated
Instructions:
  • Preheat the oven to 180C. Mix garlic with 1 tablespoon of oil in a small bowl and brush it over both sides of the bread. Arrange the bread slices in a single layer on a baking tray lined with parchment paper. Bake for 10-12 minutes, or until they turn golden brown.
  • Slice each fennel bulb into 3 long slices. In a large frying pan over medium heat, heat 1 tablespoon of oil. Sear the fennel for 1-2 minutes per side until golden. Transfer to a plate and keep warm. Cook the chorizo in the same pan, stirring, for 3-4 minutes until crispy. Add cannellini beans and thyme, cook for another 2-3 minutes. Finally, stir in orange zest and juice until heated through.
  • On a serving plate, elegantly lay out the witlof. Spoon the flavorful chorizo mixture and fresh fennel over the top. Finish by delicately drizzling the remaining oil over the salad and garnishing with the garlic bread.

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