Tex-Mex salad with garlic bread

Name: Tex-Mex salad with garlic bread
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 7-10 Tbsp 1 (approximately 250 g) Chorizo Riojano picante (Spanish sausage in a ring); 7-8 TABLESPOONS Oil; 1 (approx. 380 g) Baguette; 80 g Garlic butter; 600 g colourful peppers; 250 g small tomatoes; 1 collar (approx. 200 g) Spring onions; 1 (approx. 250 g) small romaine lettuce; 2 schnittfeste Avocados (ca. 220 g); 2-3 TABLESPOONS Lemon juice; 1 Garlic clove; 1/4 l Tomato juice; 1-2 TABLESPOONS demerara sugar; 2 TABLESPOONS Sherry or balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco or cayenne pepper; 150 g Fresh cream; 50-75 g grated gouda cheese; 7-10 Tbsp Spring onions

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

7-10 Tbsp 1 (approximately 250 g) Chorizo Riojano picante (Spanish sausage in a ring)
7-8 TABLESPOONS Oil
1 (approx. 380 g) Baguette
80 g Garlic butter
600 g colourful peppers
250 g small tomatoes
1 collar (approx. 200 g) Spring onions
1 (approx. 250 g) small romaine lettuce
2 schnittfeste Avocados (ca. 220 g)
2-3 TABLESPOONS Lemon juice
1 Garlic clove
1/4 l Tomato juice
1-2 TABLESPOONS demerara sugar
2 TABLESPOONS Sherry or balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Tabasco or cayenne pepper
150 g Fresh cream
50-75 g grated gouda cheese
7-10 Tbsp Spring onions

Directions

1
Cut the sausage into thin slices. Heat 2-3 tablespoons of oil in a pan. Fry the sausage briefly in two portions, remove and allow to cool. Cut the baguette diagonally into 8 pieces, cut them in half horizontally and spread with garlic butter. Clean, wash and drain the peppers, tomatoes, spring onions and romaine lettuce.
2
Put a spring onion aside. Dice the bell peppers, cut the spring onions diagonally into rings and the romaine lettuce into strips. Cut tomatoes into quarters. Cut avocados in half, remove seeds and peel the halves. Cut avocados into slices and sprinkle with lemon juice. Finely dice the remaining spring onion. Peel and chop the garlic. Mix tomato juice, garlic, diced spring onion, sugar and vinegar. Season with salt and Tabasco or cayenne pepper and finally stir in about 5 tablespoons of oil. Mix the bell peppers, spring onions, romaine lettuce, tomatoes, avocado and chorizo in a large bowl with the marinade.
3
Peel and chop the garlic. Mix tomato juice, garlic, diced spring onion, sugar and vinegar. Season with salt and Tabasco or cayenne pepper and finally stir in about 5 tablespoons of oil. Mix the bell peppers, spring onions, romaine lettuce, tomatoes, avocado and chorizo in a large bowl with the marinade. Roast the baguette for 4-5 minutes under the preheated grill. Serve salad with crème fraîche and cheese. Serve the baguette warm and possibly tortilla chips