Tex-Mex salad with garlic bread

Ingredients

Directions

1. 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. 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. 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