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L.A., Latin & Mediterranean Salad

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: L.A., Latin & Mediterranean Salad
    Posted: 29 December 2012 at 13:49
In this Los Angeles Restaurant, specialising in Salads, of all types A to Z, I had this lovely merger, with a fusion of Latin hints and Mediterranean touches.
 
Here it is:
 
ENSALADA CON SEMILLAS DE SEMILLAS DE GRANADAS Y CANÓNIGOS / WATER CRESS AND POMEGRANATE SEEDS & PANCETTA ...
 
Easy as pie; here is the reicpe:
 
11 OUNCES OF WATERCRESS
4 HARD BOILED EGGS
2 POMEGRANATES ( THE SEEDS & JUICE ONLY )
150 GRAMS SMOKED PANCETTA ( 5 1/2 OUNCES )
3 TBLSPS. EVOO
2 TBLSPS. VINEGAR BALSAMICO
 
1) Boil the eggs in salted water for 10 - 11 minutes
2) rinse well the water cress and drain water and pat dry
3) Rid the stems of the water cress and place in a large crystal glass bowl
4) when the eggs have cooled, peel the shells and finely slice the hard boiled eggs with an egg slicer
5) with a very sharp knife, slice the pancetta into tiny cubitos ( tiny cubes )
6) sauté the smoked pancetta for 5 mins. stirring with wooden spoon in a skillet
7) when the pancetta is golden and crisp, add the balsamic vinegar and place on high flame and heat 2 mins.
8) Now slice the Pomegrantes in fourths and take out the seeds carefully
9) place them in a small bowl of glass & squeeze as much juice as possible from the quartered Chinese Apples as pomegrantes are often called in the USA
10) Now place the water cress on bottom of large crystal bowl, then put the sliced egg, the pancetta - balsamic vinegar combo, the Evoo drizzle and the Pomegrante Seeds & their juice and toss gently.
 
SERVE, WITH A ROSÉ CAVA SPARKLING WINE.
 
ENJOY WITH HOT CRUSTY BREAD FOR DIPPING.
 
Very simple and very lovely;
Margaux.
5)
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