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Serves 1

Quick and easy to do

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  • 2 cloves garlic, peeled and crushed
  • 2 tbsp dry white wine
  • 1 tbsp olive oil
  • 75g/2½oz chorizo, cut into cubes
  • 125g/4½oz baby spinach leaves
  • For the croutons
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 200g/7oz bread, cuts into cubes
  • For the dressing
  • 1 tsp Dijon mustard
  • squeeze lemon juice
  • 2 free-range egg yolks
  • 30g/1oz parmesan, shaved into strips with a vegetable peeler, plus extra to serve
  • 1-2 tbsp olive oil


    1. Place the white wine into a saucepan over a high heat and simmer for five minutes. Add the garlic and simmer for a further two minutes, until the wine is nearly completely reduced. Set aside.
    2. Heat the olive oil in a saucepan over a high heat. Add the chorizo and fry for 2-3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper.
    3. For the croutons, heat the butter and oil in a saucepan over a high heat and fry the bread cubes until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
    4. For the dressing, place all the dressing ingredients, except the reserved Parmesan shavings, into a food processor and blend until combined. Add the garlic and wine reduction and blend again.
    5. Place the spinach leaves onto a serving bowl, pour the dressing over the spinach leaves, top with the chorizo, croutons and extra parmesan shavings.

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