John Myers
Pieperl on Tomato Salad
The perfect pieperl on tomato salad recipe with a picture and simple step-by-step instructions.
- 3 Pc. Corn chicken breasts
- 2 tbsp Olive oil
- 50 g Walnut kernels
- 2 tbsp Sweet Chili Sauce
- 2 Pc. Shallots
- 3 Pc. Clove of garlic
- 6 Pc. Tomatoes
- 4 Pc. Sprigs of basil
- 3 tsp Sugar
- 5 tbsp Bianco balsamic vinegar
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 2 Pc. Cocktail tomatoes
- 2 tbsp Lime olive oil
- Preheat the oven to 120 ° C. Wash the corn chicken breast fillets and pat dry. Heat the olive oil in an ovenproof pan and sear the meat on both sides. Add the walnuts and the chilli sauce and cook the chicken breasts in the oven on the middle rack for 15-20 minutes.
- Wash and quarter the ripe tomatoes, removing the stalks. Rinse the basil, pat dry and pluck the leaves. Peel 1 clove of garlic and purée briefly in a kitchen mixer with the tomato quarters, half of the basil leaves, 2 teaspoons of sugar, 3 tablespoons of vinegar, salt and pepper. Put the mixture in a sieve lined with a strainer and collect the clear tomato stock. Wash and halve cocktail tomatoes. Peel the remaining shallots and garlic cloves and cut into fine cubes, put the tomatoes, shallots and garlic in a bowl, add the collected tomato stock and mix everything together. Season with salt, pepper, the rest of the sugar and the rest of the vinegar to taste. Stir in the lime olive oil and cut the remaining basil leaves into fine strips and fold in last.
- Cut the corn chicken breasts into slices and arrange on top of the tomato salad.
Facebook Comments