Pesto leaf salad
Ingredients
- 2 little gem lettuce, cut into slim wedges
- 1 romaine heart, thickly sliced
- 100g red summer lettuce, thinly sliced
- handful of basil
- handful of flat-parsley leaves
- 25g pine nuts, toasted
- 50g Parmesan shavings
- 1tbsp olive oil
- 200g sliced chorizo
- For the dressing
- 5tbsp extra virgin olive oil
- 1tbsp lemon juice
- 1 garlic clove, finely chopped
- 2tbsp basil, finely chopped
- 1tbsp flat-leaf parsley, finely chopped
Each serving contains 399 calories, 2.7g sugar, 36.4g fat, 9.9g saturates and 1g salt.
Method
Place all the lettuce in a salad bowl with the basil and parsley leaves, toasted pine nuts and Parmesan shavings. Toss to combine. In a small bowl, whisk together the extra virgin olive oil, lemon juice and the finely chopped garlic, basil and parsley. Set aside.
Heat 1 tbsp olive oil in a small frying pan and fry the chorizo until crisp. Drain on kitchen paper. Drizzle the dressing over the salad leaves and toss gently. Scatter over the warm chorizo and serve immediately.
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