With a little bit of prep, this sophisticated salad can be transformed into one of the easiest and quickest weeknight dinners imaginable. Here’s your make-ahead strategy for a virtually zero-effort meal.
The Day Before: Make the dressing. The coriander-parmesan sauce can be blitzed in the blender, transferred to an airtight jar, and stored in the refrigerator. Its flavours may even meld and deepen overnight.
The Morning Of: Prepare your vegetables. The Little Gem can be shredded and the broccoli can be chopped and blanched. Store them in separate airtight containers in the fridge. You can also pre-chop your chorizo.
Dinner Time: The only thing left to do is roast the chorizo and beans, which takes 25 minutes of hands-off time. When the tray comes out of the oven, simply assemble your pre-prepped components. This strategy reduces your active cooking time to less than five minutes.