| 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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