Saturday, July 14, 2012

Dry Tomato Pesto Salad

Salads are always an excellent option when you have 30ºC outside like today, and to run away from the typical recipes I found a different one on the book experimental cuisine - Tavern 2870.

Mixed salad
Dry tomatoes
Parmesan cheese
Garden Rocket 
Salt, thyme & Black pepper
Extra virgin Olive Oil

After cleaning the fresh mushrooms, add a splash of olive oil, chopped garlic and thyme and take it to the oven, (preheated at 160ºC), till it get soft. Take it out and let it cool.

There is no doubt than the star of this recipe is the dry tomato pesto: mix the dry tomato, extra virgin olive oil, parmesan, garden rocket, a splash of vinegar, salt & pepper. Grind it and and season the mushrooms with it.
Mix it all adding some parmesan slices and taste this experimental salad...
A very nice surprise with a very interesting mix of flavours!

Cooked and posted by Vanna

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