This recipe is a masterclass in creating a dish with captivating textural variety. The headlining act is the combination of butter beans and chorizo, roasted until the beans are wonderfully crispy on the outside and the chorizo has rendered its spicy oil. This duo provides a warm, crunchy, and savoury topping that is simply irresistible.
Complementing the crispy elements is a luxuriously creamy dressing. Made in a blender, it’s a smooth, pale green sauce crafted from fresh coriander, parmesan cheese, and pumpkin seeds, emulsified with egg yolk and olive oil. Its rich, mayonnaise-like consistency beautifully coats the other ingredients, adding a layer of creamy indulgence.
The base of the salad provides the final crunch. Freshly shredded Little Gem lettuce offers a cool, crisp foundation, while lightly blanched Tenderstem broccoli adds a tender-crisp bite. The interplay between the warm roasted topping, the creamy dressing, and the crunchy greens makes each mouthful a delightful experience.
This dish is not only texturally exciting but also easy to assemble. While the beans and chorizo are in the oven, the rest of the components can be prepared, making for an efficient cooking process. It’s a perfectly balanced meal that proves salads can be the most exciting dish on the menu.