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+ servings
Salad in a Jar

White Bean, Fennel and Chorizo Salad in a Jar

Servings 1 salad
Author Brandon Matzek


For the sherry vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 scant tablespoon sherry vinegar
  • 1 teaspoon dijon mustard
  • 1 dab of honey (about an 1/8 of a teaspoon)
  • 1/2 garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper

For the salad:

  • Sliced fennel
  • Sliced red onions
  • Cooked white beans (rinsed if from a can)
  • Sliced Spanish chorizo, casing removed
  • Chopped marcona almonds
  • Baby arugula (or other salad green)
  • Fresh parsley leaves


  1. Add extra virgin olive oil, sherry vinegar, Dijon mustard, honey and minced garlic to a small canning jar. Season with 2 pinches of salt and several turns of black pepper. Cap the jar, and shake until ingredients are well-combined. Add additional salt and pepper to taste. The vinaigrette should be a bit over-salty since it will be providing the salt for the other salad ingredients as well.
  2. Put 2 – 4 tablespoons of sherry vinaigrette in the bottom of a large canning jar (26 – 32 oz.). Add ingredients to taste in the following order: sliced fennel, sliced red onions, cooked white beans, sliced Spanish chorizo, baby arugula, and fresh parsley leaves. You’ll want about 1/3 of the jar filled with toppings (like the fennel and chorizo), and 2/3 of the jar filled with greens (arugula and parsley). Cap the jar, and store in the refrigerator for up to 3 days.
  3. When you are ready to eat the salad, shake up the contents in the jar, then transfer to a large plate.