Italian

Lift your salad game with this chorizo panzanella

Name: Chorizo panzanella
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: /italian
Ingredients: 1/2 cup (110g) caster sugar; 1/2 cup (125ml) white wine vinegar; 1 tsp Sea Salt Flakes; 1 Lebanese cucumber, thinly sliced into rounds; 500g mixed cherry heirloom tomatoes, halved; Maldon salt and pepper; 1/3 cup (80ml) extra virgin olive oil; 1/2 stale sourdough loaf, cut into 2cm-thick slices (around 4 slices); 1 chorizo, casing removed, finely chopped; 1/2 cup basil; 1/2 cup flat-leaf parsley leaves; 1 garlic clove, crushed; 1 anchovy fillet in oil, drained; 150ml buttermilk; 50g whole egg mayonnaise; Juice of 1/2 lemon; 1/2 bunch basil leaves

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by Phoebe Wood

Nov 24, 2020

The simple tomato and bread salad is taken to the next level with the addition of chorizo, Maldon sea salt flakes, and a creamy basil dressing.

1/2 cup (110g) caster sugar
1/2 cup (125ml) white wine vinegar
1 tsp Maldon Sea Salt Flakes
1 Lebanese cucumber, thinly sliced into rounds
500g mixed cherry heirloom tomatoes, halved
Maldon salt and pepper
1/3 cup (80ml) extra virgin olive oil
1/2 stale sourdough loaf, cut into 2cm-thick slices (around 4 slices)
1 chorizo, casing removed, finely chopped
1/2 cup basil
1/2 cup flat-leaf parsley leaves

Creamy basil dressing (makes 1 cup – 250ml)

1 garlic clove, crushed
1 anchovy fillet in oil, drained
150ml buttermilk
50g whole egg mayonnaise
Juice of 1/2 lemon
1/2 bunch basil leaves

Method

1.

For the dressing, place all the ingredients in a blender and whiz until smooth. Season to taste.
2.

To pickle the cucumber, place sugar, vinegar and 1 tsp Maldon salt flakes in a saucepan over high heat and bring to the boil. Transfer to a bowl and chill for 30 minutes or until cooled slightly. Stir through cucumber and chill for 20 minutes to pickle.
3.

Place tomato in a bowl and season with Maldon salt and pepper. Toss to combine and roughly crush a few of the tomatoes. Set aside for 20 minutes.
4.

To prepare the sourdough, heat oil in a large frypan over medium-high heat. Working in batches, add sourdough and cook for 1-2 minutes on each side until golden. Remove and drain on paper towel. Add chorizo to the pan and cook, stirring, for 3-4 minutes until crispy and golden.
5.

Combine tomato mixture, chorizo and sourdough on a serving platter. Drain cucumber and add to the salad. Drizzle over creamy basil dressing and scatter with basil and parsley to serve.