Experience the new wave of salad-making with this recipe that expertly blends warm and cool components for a dynamic eating experience. This dish moves beyond the traditional cold salad, introducing a hot-from-the-oven topping that makes it feel more like a hearty, comforting meal.
The warm element is a delicious mix of crispy roasted butter beans and smoky chorizo. Cooked together on a single tray, they become a savoury, crunchy topping that adds both substance and warmth. This is then layered over a refreshing base of cool, shredded Little Gem lettuce and lightly blanched Tenderstem broccoli.
This contrast is central to the salad’s appeal. The heat from the chorizo and beans slightly wilts the lettuce it touches, while the rest remains crisp and cool. Each bite offers a different sensation, making the meal engaging from start to finish. A creamy, vibrant coriander dressing acts as the bridge, tying the warm and cool elements together seamlessly.
This approach to salad construction makes the dish suitable for any season. It’s light enough for a warm evening but hearty and comforting enough for a cooler night. It’s a perfect illustration of how modern salads are breaking rules to create more exciting and satisfying meals.
