Salads are one of my favorite quick-fix meals. With few ingredients you can create something delicious in minutes as it requires no or very little cooking. But my usual combination is too summery to give me the comfort I crave during the winter months. I need a hot and substantial meal to warm me up from the cold temperatures and this pleasant butter beans and chorizo salad is ideal for this grey and wet weather. Inspired by a delicious.magazine recipe, it has become one of my staples. I hope you’ll enjoy it as much as I do.
Here are a few tips on how to make the recipe:
Step 1 and 2 tips: Try chopping the chorizo to the same cube size. There is no need to be precise but different sizes means the smaller pieces will burn before the bigger ones have the time to crisp up, leaving you with a bitter taste. To do this, I like to quarter the chorizo lengthwise before cutting the wedges into cubes.
Step 3 tips: Draining the excess fat is not to be kind to your waistline. The strong-flavored fat will override the delicate dressing, turning the whole meal into a chorizo-fest, so it’s better to discard it. When heating the butter beans with the dressing, this is where you will let the garlic shine. Warming it up will help the crushed clove to release its aromatic oil.
Step 4 and 5 tips: Don’t let the tomato cook for too long in the pan otherwise they’ll turn into pasta sauce. Add them once the heat is off and toss a few times before serving.
Do you have a favorite salad recipe or a favorite blog/cookbook that offers great variations? Please share it with us in the comments below.
- 75g Chorizo
- 1/2 tbsp Red wine vinegar
- 1 small Garlic clove, crushed
- 1/2 tsp Dijon mustard
- 1 1/2 tbsp Olive oil
- 400g tins Butter beans, drained and rinsed
- 75g about 6-8 cherry tomatoes, halved
- 1 Handful Rocket
- Cut the chorizo into cubes and fry in a pan with some olive oil over a medium heat until it starts to release its oil and gets crisped up.
- While it cooks, whisk the vinegar, the mustard, the crushed garlic clove and the olive oil in a small bowl until you have a smooth dressing. Season some salt and pepper and set aside.
- Take the chorizo out of the pan and drain on kitchen paper, discard the excess fat. Add the drained and rinsed beans to the pan with the dressing, warm through.
- Turn the heat off, add the chorizo and the cherry tomatoes to the pan and toss lightly.
- Spoon half of the mix in a container and keep it for tomorrow’s lunch.
- Serve the warm beans mixed with a handful of peppery rocket
- If you can’t find a whole chorizo, slices will do the trick, simply chop it in bigger pieces. It will fry a lot quicker too, so keep an eye on the pan.
- Butter beans are my all time favorite beans! They are so, yes, buttery. If you’ve never tried them you need too!
- By separating the warm and cold ingredients of the recipe, you will easily recreate the freshness of this meal on another day. Simply warm the bean mix for 1 minute or so in the microwave (or in a pan), and serve with the cold crisp rocket.