Recipe: Roasted fig cherry tomato salad

Home Cooking Recipe: Roasted fig cherry tomato salad

Notes:

This salad was originally to be mixed with green vegetables such as rockets, but there was no such thing in the house, so this step was omitted and it didn't look too good. It was only red, not green. I don't have balsamic vinegar, only white wine vinegar, so I replaced it. Domestic students can use white vinegar or sweet vinegar, and it is okay to not add it. Parma ham is a very thin and thin ham slice that can be eaten raw in Spain. If it is not, use bacon. But because bacon is not suitable for raw food, it must be thoroughly cooked. There is no small tomato in the original recipe, but I don't have any vegetables. If I don't put a small tomato, I feel that I have nothing to eat. . .

Ingredients:

Steps:

  1. Cut the figs in half, cut the small tomatoes in half, place them in a shallow and large baking dish, put on olive oil and vinegar, cut the side up and bake in the oven. Bake at 190 degrees for 15 minutes.

  2. After the time has passed, place parma ham on top of the baking tray, put in the oven and bake for another 5-10 minutes until it becomes brittle and observe it during the process. If you use bacon, you can also fry the bacon in a pan when roasting figs and small tomatoes. Do not put oil and fry directly. To use the bacon of pork belly, do not use a thinner back bacon.

  3. After roasting, pour it into a large bowl of salad, bacon or ham, and mix with greens.

  4. The salad dressing is made with lemon juice, vinegar, honey and olive oil. After the small tomatoes are roasted, the water will come out, so the juice is not much, and it is poured and mixed well. The lemon peel is ground into the crumbs.

  5. If you have parmesan cheese, grind it a bit. If you want to be refreshed, don't let go. After the tomato oil is roasted, it is more beneficial for the body to absorb lycopene.

Tips:

Original party: 8 ripe figs 1tbsp honey 2tbsp balsamic vinegar 8 slices Parma ham 150g (5oz) rocket 75g (3oz) Parmesan, shaved 2tbsp olive oil practice Preheat oven to Gas 5, 190°C, fan 170°C. Place the figs cut side up onto a tray lined with foil and drizzle with honey and balsamic vinegar. Bake for 5 minutes, remove the tray and lay the ham alongside. Cook for another 5 minutes or so until the ham is crisp and the figs softened and juicy. Divide the rocket between the plates. Arrange the ham and figs around and scatter over the Parmesan. Mix the juices from the roasting tray with olive oil and drizzle over the salad.


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