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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