Casa
Martin
Cookbook
Summer
Salad with
Crisp Chouriço
This is a fresh tasting substantial salad which makes a good lunch with fresh bread. The beans, peppers, eggs etc can be prepared in advance so that apart from crisping the Chouriço this becomes a simple assembly job. The Chouriço should be the large diameter type sold thinly sliced for eating in sandwiches.
350g Runner beans
4 Eggs
1 Red Pepper
200g cherry Tomatoes, halved
200g button Mushrooms, finely sliced
50g Black Olives
1 small Onion
125g thinly sliced Chouriço
4tbsp Olive Oil
2 tbsp Lemon Juice
Cut the beans into 3cm lengths and boil until tender,
drain and refresh in cold water. Hard boil the eggs, shell and cut into
quarters. Blacken the pepper skin over an open flame, remove skin and
cut into strips. Toss all of the salad ingredients together with the oil
and lemon juice.
Fry the Chouriço in a dry pan over a high heat until crisp and flecked with brown. Use to top the salad and serve immediately.