Garlicky Bean Salad With Chorizo Recipes

GARLICKY BEAN SALAD WITH CHORIZO

Steps:

• Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
• Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

GARLIC GREEN BEAN SALAD

Steps:

• Cook green beans in a pot of boiling salted water until crisp tender, about 5 to 6 minutes. Remove to a bowl filled with ice water to stop the cooking. Drain and dry with paper towels then place in a serving bowl. Toss with remaining ingredients. Season, to taste, with salt and pepper. Let sit at room temperature, at least 30 minutes.

FRISEE SALAD WITH CHORIZO AND ROASTED GARLIC VINAIGRETTE

Steps:

• In a medium skillet, cook the sausage over low heat for 10 minutes, shaking frequently. Remove from the pan, drain on paper towels and set aside. Place the frisee, tomatoes, cheese and cooked chorizo in a large bowl and drizzle with the vinaigrette. Toss well to coat and serve on chilled plates with rings of red onion on top.
• Combine the garlic, vinegar, honey and lime juice in a blender and puree until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper.
• To roast garlic: Preheat oven to 350 degrees. Drizzle a tiny bit of olive oil over unpeeled garlic cloves, and wrap in aluminum foil. Place on a cookie sheet and bake about 1 hour, or until soft throughout. Set aside to cool, then peel.

LEMON-GARLIC PASTA SALAD WITH GRILLED CHORIZO

Steps:

• Boil the pasta in salted water until al dente, about 8-10 minutes. About 1 minute before the pasta is done, take about 1/2 cup of the cooking liquid out of the pan before you drain the pasta. Reserve this liquid.
• Meanwhile, chop the garlic cloves with the coarse salt and smash it into a paste. (This takes away any strong burn of raw garlic.) Mix the garlic with the lemon juice, lemon zest, olive oil, tomatoes, pepper and oregano.
• Toss the hot pasta into the lemon-garlic sauce. As you toss the pasta through, add some of the cooking liquid little by little until it forms a sauce, you probably won't need all of the pasta water. Mix in the cheese. Taste for seasoning, add a bit more salt and pepper if you think it needs it.
• Slice the cooked sausage into bit size pieces and mix it into the pasta. Let the pasta sit covered for 5 minutes to let the flavors mingle.
• Serve warm or at room temperature.

GARLICKY BEAN SALAD

Steps:

• Soak the beans in water overnight or place in a saucepan, bring to a boil and cook two minutes. Then allow to soak for one hour.
• Bring to a simmer and cook, partly covered, until tender, about 40 minutes. Drain.
• Transfer beans to a bowl and gently mix with garlic, parsley, one-fourth cup of the oil, salt and pepper. Allow to cool to room temperature, about 30 minutes. Just before serving, check seasonings and drizzle on remaining olive oil.

WAX-BEAN SALAD WITH CHORIZO

Steps:

• In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
• Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.

SALMON AND WHITE BEAN SALAD WITH CHORIZO

Steps:

• In a pan of simmering water poach the salmon for 5 mins, drain and allow to cool. When cool, flake into pieces.
• In a pan, cook the sliced chorizo and leave to one side.
• In a bowl, place the beans add the celery and herbs and mix.
• Add the salmon and finally the chorizo and mix.