BLT-style salad
Prep
20m
Cook
20m
serves
8
BLT-style salad
Ingredients (11)
- 24 truss baby roma tomatoes
- 4 thyme sprigs
- 4 garlic cloves, peeled
- 2 tbs balsamic vinegar
- ½ cup olive oil
- ½ baguette, cut into 1cmslices
- 12 prosciutto slices
- 1 egg yolk
- 1 tsp Dijon mustard
- 4 baby cos lettuce, outer leaves discarded, halved lengthways
- shaved parmesan, to serve
Method
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1.Preheat oven to 180°C. Place tomatoes, thyme, 2 garlic, vinegar and half the oil in a shallow ovenproof dish. Toss gently to coat. Brush both sides of bread with remaining oil. Place on a tray lined with baking paper. Lay prosciutto onto a second lined tray. Transfer trays to oven and bake both for 20 minutes, until tomatoes are just beginning to burst, and bread and prosciutto are golden.
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2.Drain tomatoes, reserving liquid. Crush garlic in a small bowl with½ tsp sea salt using the back of a spoon, to make a smooth paste. Set aside.
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3.Rub one side of toasted bread with remaining garlic cloves. Break coarsely into croutons. Break prosciutto into shards. Combine egg yolk, reserved garlic paste andmustard in a bowl. Gradually whisk in reserved cooking liquid fromtomatoes, until mixture is thick. Season to taste.
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4.Arrange lettuce on plates. Top with tomatoes, prosciutto, croutons and parmesan. Drizzle over a little of the dressing. Serve with remaining dressing.
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