Tomato Red Onion And Rocket Salad With Fried Egg Grilled Chorizo And Grilled Provoleto Crostini Recipes

Steps:

• Gently toss together tomatoes, onion, parsley, and salt in a large bowl; season with pepper. Drizzle in oil, and toss to combine. Let stand 10 minutes before serving.

Steps:

• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

Steps:

• Brush the tomatoes and onion slices with oil, sprinkle with oregano and season with salt and pepper. Grill the vegetables quickly on both sides until nicely charred.
• Toast slices of sourdough in a toaster or under a broiler. Spread a light coating of soft butter on the toast, sprinkle the chopped rosemary on the buttered bread and dust lightly with black pepper.
• Make the sandwiches by layering the arugula leaves, grilled tomato and onion on half of the slices of toasted sourdough. Reserve the unfilled bread for the tops of the sandwiches.
• Spread the crumbled blue cheese on top of the vegetables and quickly run the open sandwiches under a broiler. Top with another slice of toasted bread and serve.

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

Steps:

• Place eggs in a saucepan, cover with water and bring to boil. Remove from heat; cover and let stand 12 minutes.
• Meanwhile, have roma tomatoes lengthwise and remove seeds.
• In mixing bowl combine cucumber, onion, mayonnaise, mustard, salt and pepper.
• Drain, rinse, peel, and chop cooked eggs; fold into cucumber mixture.
• Spoon into tomato halves and serve over watercress.