Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad Recipe owoolley

1. 1

   To 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.

2. 2

   Put in a bowl with the vinegar and lemon juice and whisk in the olive oil.

3. 3

   Season w/ salt and pepper to taste.

4. 4

   Stir again before pouring on salad.

5. 5

   Put beans in a pot and bring to a low simmer.

6. 6

   Drain beans and put in a large bowl with the tomatoes, red onion and cilantro.

7. 7

   Pour on the sherry vinaigrette and mix well.

8. 8

   Allow to sit for a few minutes for the flavors to meld while you fry the chorizo.

9. 9

   Heat a splash of olive oil in frying pan over medium heat and add chorizo.

10. 10

    Only needs to fry for a minute or two (you are just crisping and heating it up).

11. 11

    Spread 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.

12. 12

    Serve immediately with warm bread to mop up the juices!

* Per serving · 4 servings · Values may vary.