Name: Dandelion And Chorizo Salad
Ingredients: A salad bowl of young dandelion leaves; 2 sl Bread; cut 1cm/ 1/2" thick; 4 tb Olive oil; 150 g Chorizo; thickly sliced, or; ; diced, or lardons; ; (small thick strips; ; of bacon); 2 Garlic cloves; chopped; 1 tb Red wine vinegar; Salt and pepper

CATEGORY	CUISINE	TAG	YIELD
		Grigson	4	servings

INGREDIENTS

		A salad bowl of young dandelion leaves
2	sl	Bread; cut 1cm/ 1/2" thick
4	tb	Olive oil
150	g	Chorizo; thickly sliced, or
		; diced, or lardons
		; (small thick strips
		; of bacon)
2		Garlic cloves; chopped
1	tb	Red wine vinegar
		Salt and pepper

INSTRUCTIONS

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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