Bean and Chorizo Salad (Melissa Tan)
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- Olive July 2010 - Warm french bean and chorizo salad
To Cook (Serves 4)
- 2 shallots, finely chopped
- 2 tbs sherry vinegar
- 300g French beans, trimmed
- 100g blanched almonds
- Knob of butter
- 100g sliced chorizo
- Handful of parsley, chopped
- Soak the shallots and sherry vinegar in a small bowl.
- Steam or simmer the French beans until tender (about 4 minutes). Cool and drain.
- Fry the almonds in butter until brown, sprinkle with salt and tip over the beans.
- Fry the chorizo until beginning to brown. Drain the oil and add to the beans.
- Add the shallots, parsley and black pepper and toss together to serve.