Neil Rankin’s Iberico Tomato, Pizza Crust, Panzanella Salad with Kaffir Lime Oil
Neil Rankin is back with another great recipe. This time it's a vibrant salad for 2 that is packed with fresh flavours.
Ingredients
- 3 Iberia tomatoes or any high quality tomatoes
- 100g agretti
- 1 tsp Riesling vinegar
- 3g kasha uncooked
- 3 fresh kaffir lime leaves
- 100m groundnut oil
- 5g Parmesan cheese
- 100g stale pizza crusts or bread, cubed
- Maldon salt
Method
Heat 100ml of groundnut oil with kaffir lime leaves gently to infuse the oil, then let it cool.
Toast the stale pizza bread in a little oil in a pan, add the agretti and season lightly.
Meanwhile cut the tomatoes in quarters and dress in a bowl with the kaffir lime oil, vinegar and Parmesan to taste.
Toss in in the toast, kasha and agretti and serve. Season as necessary.
Ingredients
- 3 Iberia tomatoes or any high quality tomatoes
- 100g agretti
- 1 tsp Riesling vinegar
- 3g kasha uncooked
- 3 fresh kaffir lime leaves
- 100m groundnut oil
- 5g Parmesan cheese
- 100g stale pizza crusts or bread, cubed
- Maldon salt
Method
Heat 100ml of groundnut oil with kaffir lime leaves gently to infuse the oil, then let it cool.
Toast the stale pizza bread in a little oil in a pan, add the agretti and season lightly.
Meanwhile cut the tomatoes in quarters and dress in a bowl with the kaffir lime oil, vinegar and Parmesan to taste.
Toss in in the toast, kasha and agretti and serve. Season as necessary.
