Salad of chorizo, eggs, beans and olives
I'm back at home now. I do like coming home, especially when those plane wheels touch down on home turf. Here's another Spanish recipe from Good Food. I missed out the potatoes as it was a lunch time meal and we had bread to accompany this lovely salad instead. I added the olives as an extra.
Serves 4
500g bag baby new potatoes, halved
4 eggs
225g green beans, trimmed
225g chorizo ring, sliced
1 garlic clove, sliced
2 tbsp sherry vinegar
2 tbsp chopped parsley
Method
Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
500g bag baby new potatoes, halved
4 eggs
225g green beans, trimmed
225g chorizo ring, sliced
1 garlic clove, sliced
2 tbsp sherry vinegar
2 tbsp chopped parsley
Method
Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min.
Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
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