Ingredients
2 eggs
1 small white beans
1 ready-to-eat chorizo
1/2 small onion
1/4 c. finely chopped red bell pepper
1/4 c. finely chopped flat-leaf parsley
1/4 tsp. dried oregano
tsp. cumin seeds
1/4 c. extra-virgin olive oil
2 tbsp. sherry vinegar
Salt and freshly ground pepper
4 Boston lettuce leaves
1/4 c. pitted calamata olives
1 radish
Preparation
Step 1Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.Step 2Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds. Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.Step 3Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.Step 4Serve With: Crusty bread.
