June 30, 2013 by dgarnett2013
Chorizo with butter-bean & tomato salad: Moro: The Cookbook (book one) by Sam & Sam Clark.
- 100 – 150g judion or best quality butter beans, or cannelloni, soaked overnight with a pinch of bicarbonate of soda
- 20 sweet cherry tomatoes, cut in half
- 1/2 red onion, thinly sliced
- 1 medium bunch fresh flat-leaf parsley, roughly chopped
- drizzle of olive oil
- 250g mild or spicy cooking chorizo, cut into little pieces
- Salt and pepper
Sherry vinegar dressing:
- 1 garlic clove
- 1 tab sherry vinegar (or red wine vinegar)
- a squeeze of lemon (optional)
- 4 tabs extra virgin olive oil
- Salt and pepper
To make the dressing:
Crush the garlic with a good pinch of salt in the mortar and pestle until a smooth paste is formed.
Then add the vinegar and lemon juice and whisk in the olive oil. Season with salt and pepper.
This can be made a few hours earlier, but not the day before because the garlic will taste stale. Give it a good whisk just before serving.
To make the salad:
Rinse the beans, then cover with 2 litres of cold water in a large pan. Bring to the boil, then reduce the heat to a simmer, and skim off any scum.
Cook for 1 – 2 hours until tender. Pour off the cooking liquid until level with the beans, season and set aside.
To assemble the salad: drain the butter beans (warm or at room temp), and put in a bowl with the tomatoes, red onion and parsley. Pour on the dressing and mix well.
Let the salad sit for at least 5 mins to let the flavours mingle.
Meanwhile, set a frying pan over a medium to high heat. Pour a drizzle of olive oil in to the pan and add the chorizo. As the chorizo is sizzling away, spread the salad on a plate. The chorizo will only take about a minute to cook, really just until crisp on both sides.
Spoon the cooked chorizo on top of the salad and serve immediately.
Made the day Nana came over.