House-Chopped Salad Recipe | AGFG

Ingredients

• 2 witlof (chicory/Belgian endive) leaves, chiffonnade
• 30g cooked chickpeas
• 30g dried chorizo, julienned
• 1 jalapeno chilli, seeds removed and julienned
• 2 cherry tomatoes, thinly sliced
• 1 small radish, thinly sliced
• 1/4 cucumber, peeled, seeds removed and julienned
• 2 radicchio leaves, chiffonnade
• 1 spring onion (scallion), white part only, julienned
• 2 sorrel leaves, chiffonnade
• 1/4 fennel bulb, julienned
• 1 very small handful flat-leaf (Italian) parsley leaves, torn
• 1 very small handful mint leaves, torn
• 30g grated Gruyere
• Croutons, to serve
• Champagne dressing:
• 2 tsp extra virgin olive oil
• 1 tsp Champagne vinegar
• 1 lemon wedge
• Sea salt & freshly ground black pepper