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Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad

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starters for 4 people Easy
Total: Active:
3 Ratings 

Ingredients (7)

  • 10 ounces canned cannellini beans
  • 1/2 large red onion- sliced thinly
  • 16 ounces heirloom tomatoes or cherry tomatoes- cut into medium sized chunks
  • bunch of cilantro- roughly chopped
  • 9 ounces cooking chorizo- cut into small chunks (spanish chorizo is already cured and quite hard (not the same as mexican chorizo)
  • olive oil
  • sherry vinaigrette- 1 garlic clove, 1 tablespoon sherry vinegar (or red wine vinegar), squeeze of lemon, 4 tablespoons extra virgin olive oil, sea salt and black pepper
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Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad

I spent the summer exploring Andalucia and simply couldn’t get enough of the local delicacies. Everything, ranging from the smoky salty jamon de pata negra to the earthy fino sherries, completely blew me away. I had eaten such things before, or at least imitations of them, but the variety and quality one finds in Southern Spain is mind-boggling. This recipe came as a sort of melding of other dishes I tried on the trip. Combining the warm chorizo with heirloom tomatoes and cannellini beans creates an explosive palate of flavors, made complete by the fino sherry vinaigrette.

Instructions

  1. 1To make the sherry vinaigrette: Crush the garlic with a pinch of salt in a mortar/pestle or w/ the blade of heavy knife until it becomes a creamy paste. Put in a bowl with the vinegar and lemon juice and whisk in the olive oil. Season w/ salt and pepper to taste. Stir again before pouring on salad.
  2. 2Put beans in a pot and bring to a low simmer.
  3. 3Drain beans and put in a large bowl with the tomatoes, red onion and cilantro. Pour on the sherry vinaigrette and mix well. Allow to sit for a few minutes for the flavors to meld while you fry the chorizo.
  4. 4Heat a splash of olive oil in frying pan over medium heat and add chorizo. Only needs to fry for a minute or two (you are just crisping and heating it up).
  5. 5Spread the salad out onto a large plate, and spoon the cooked chorizo and some of its oil on top, slightly mixing it up a bit more.
  6. 6Serve immediately with warm bread to mop up the juices!
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