White Bean, Fennel and Chorizo Salad in a Jar
User Reviews
4.9
21 reviews
Excellent
-
Servings
1 salad
White Bean, Fennel and Chorizo Salad in a Jar
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Bring something special to the table with this well-loved recipe.
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Ingredients
For the sherry vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 scant tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 dab of honey (about an 1/8 of a teaspoon)
- 1/2 garlic clove, minced
- kosher salt
- freshly ground black pepper
For the salad:
- Sliced fennel
- sliced red onions
- Cooked white beans (rinsed if from a can)
- Sliced Spanish chorizo, casing removed
- chopped marcona almonds
- Baby arugula (or other salad green)
- fresh parsley leaves
Instructions
- Add extra virgin olive oil, sherry vinegar, Dijon mustard, honey and minced garlic to a small canning jar. Season with 2 pinches of salt and several turns of black pepper. Cap the jar, and shake until ingredients are well-combined. Add additional salt and pepper to taste. The vinaigrette should be a bit over-salty since it will be providing the salt for the other salad ingredients as well.
- Put 2 – 4 tablespoons of sherry vinaigrette in the bottom of a large canning jar (26 – 32 oz.). Add ingredients to taste in the following order: sliced fennel, sliced red onions, cooked white beans, sliced Spanish chorizo, baby arugula, and fresh parsley leaves. You’ll want about 1/3 of the jar filled with toppings (like the fennel and chorizo), and 2/3 of the jar filled with greens (arugula and parsley). Cap the jar, and store in the refrigerator for up to 3 days.
- When you are ready to eat the salad, shake up the contents in the jar, then transfer to a large plate.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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