Discover a transformative meal that began as an inventive twist on the classic Caesar salad but evolved into a standalone favourite. This recipe combines the smoky warmth of Spanish sausage with the creamy texture of butter beans, all roasted to a delightful crispness. It’s a full-bodied dish that redefines what a salad can be, turning it from a simple side into a satisfying main course.
The true star of this dish is arguably the unique dressing. Forgoing traditional anchovies and cream, this recipe calls for a vibrant, mayonnaise-like sauce made from fresh coriander, sharp parmesan, and nutty pumpkin seeds. Blended with egg yolk and lemon juice, it creates a pale green, richly textured dressing that beautifully coats every ingredient, adding a layer of fresh, zesty flavour.
textural contrast is key to this salad’s appeal. The base of crisp, shredded Little Gem lettuce and tender-blanched broccoli provides a fresh, crunchy foundation. This is then topped with the warm, crispy mixture of butter beans and chorizo, which offers a delightful combination of soft interiors and crunchy exteriors, with savoury juices infusing the beans.
Perfect for a quick and impressive weeknight dinner, this meal comes together in about 40 minutes. It also includes a thoughtful vegetarian adaptation: simply replace the chorizo with a teaspoon of smoked paprika and a touch of sea salt to impart a similar smoky depth to the beans, ensuring no one misses out on this flavour-packed experience.