| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eat, Your, Greens |
6 |
servings |
INGREDIENTS
| 225 |
g |
Chorizo sausage or slab bacon; (225 to 275) |
|
|
Generous bowlful of fris.e or dandelion |
|
|
; leaves or a mixture of robust leaves |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
|
Clove garlic; peeled and chopped, |
|
|
; up to 2 |
| 1 |
tb |
Red wine vinegar |
|
|
Salt and freshly ground black pepper |
| 6 |
|
Spring onions; sliced |
INSTRUCTIONS
Skin the chorizo, if using, and cut into slices about 5mm thick. If using
bacon, cut into batons, about 2 1/2cm long by a generous 5mm thick and
wide. Pick over and wash the salad leaves, and dry thoroughly. Place in a
large salad bowl.
Heat the oil in a wide frying pan over a generous heat, and add the chorizo
or bacon. Fry for about 1 minute and then add the garlic. Fry until chorizo
(or bacon) is browned.
Draw off the heat and let it stand for about 15 seconds or so, then add the
vinegar, still and quickly pour over the salad. Add salt and pepper, toss
and finally scatter with spring onions. Serve immediately.
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