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Maggie Beer

Chorizo Salad

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Step 1: Place milk and bay leaf in a saucepan over a high heat and bring to boil. Once boiled, reduce heat to low and add polenta, whilst whisking continually.

Step 2: Cook for ten minutes and mix in the grated Parmesan.

Step 3: Remove bay leaf from the pan and pour mixture into a two centimetre deep baking tray before placing in the fridge for one hour.

Step 4: Remove from fridge and cut polenta into triangles. Place triangles on a baking tray, top with extra grated Parmesan and set aside.

Step 5: Preheat oven to 160C.

Step 6: Slice chorizo diagonally and pan fry over a medium heat, cooking for approximately 30 seconds each side.

Step 7: Place polenta into the oven and grill until golden on both sides.

Step 8: Place walnuts onto a lined tray and cook for ten to twelve minutes. Remove from the oven and once cool rub Walnuts with a tea towel to remove skins.

Step 9: To make the salad mix, combine radicchio, witlof, watercress, parsely and red onion.

Step 10: To make the dressing, combine the Verjuice, Extra Virgin Olive Oil and dijon mustard in a bowl and whisk together.

Step 11: To serve, place the polenta, salad mix, and chorizo on the centre of the plate. Top with vinaigarette, toasted walnuts and shaved parmesan.

Ingredients

Polenta

  1. 500ml 2 cup milk
  2. 150g polenta
  3. 2 tbspn parmesan grated

Salad Mix

  1. 1/3 cup walnut
  2. a handful radicchio
  3. a handful witlof
  4. a handful watercress
  5. a handful parsley
  6. 1/4 red onion finely sliced
  7. 100g parmesan shaved

Dressing

  1. [unknown amount] 2 tbspn Verjuice
  2. [unknown amount] 2 tbspn Extra Virgin Olive Oil
  3. 1 tbspn dijon mustard

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