Welcome, bienvenidos to Cook and the Fly
In this blog you'll find Mexiterranean food pictures and recipes, fishing stories, random thoughts and snippets of my new life in Southern Baja.

12.17.2011

Heirloom tomato and onion salad with Parmigiano & herbs granola


This little salad is a jewel.

Making the "granola" is worth the extra time since it's very good, distinctive and keeps very well.

Let's start with the granola then.

In a large bowl mix 3 measures unsweetened puffed rice (I make my own, but that will be the subject of a future post),1/2 measure pumpkin seeds, 1/2 measure sunflower seeds, chopped bacon, pancetta or prosciutto, fresh thyme and a little rosemary, a good sprinkle of Parmigiano, S&P and a big splash of good olive oil.

Mix everything well, spread on a baking sheet, just like making regular granola and bake in a medium hot oven, stirring a couple of times , until nicely golden.

The salad is basic: arrange a bed of arugula, mizuna or other greens you like; on top lay wedges of different varieties of heirloom tomatoes and on  top of this thinly sliced purple onion tossed with balsamic vinegar, extra virgin olive oil, S&P, some fennel seeds if you have it or cumin seeds.

That's it, simple as that!  A great side for a BBQ'd steak or fish.

Buon appetito.

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