Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini

Name: Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Canola oil, for brushing; 454 grams chorizo; 2 teaspoons Dijon mustard; 4 larges eggs; 1 teaspoon r honey, optional; 4 slices Italian or French bread, cut 1/2-inch thick on a sharp diagonal; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil, plus more for drizzling; 1 Tbsp chopped fresh oregano; 3 ripe plum tomatoes, cored and quartered; 1 2-inch thick round of young provolone; 1 small red onion, halved and thinly sliced; 1 teaspoons crushed red pepper flakes; 113 grams rocket (arugula); 3 Tbsps aged sherry vinegar; 2 Tbsps unsalted butter

Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini

Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini might be just the Mediterranean recipe you are searching for. This recipe serves 6. One portion of this dish contains approximately 25g of protein, 74g of fat, and A mixture of butter, kosher salt and pepper, bread, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It will be a hit at your The Fourth Of July event. It works well as a budget friendly main course.

Instructions

Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature.

Ingredients you will need

Provolone

Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill.

Ingredients you will need

Cheese

Crust

Equipment you will use

Grill

Preheat the grill to medium-high direct heat, leaving some space for indirect cooking.

Equipment you will use

Grill

Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside.

Ingredients you will need

Chorizo

Equipment you will use

Grill

Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper.

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Salt And Pepper

Canola Oil

Cheese

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Frying Pan

Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be.

Ingredients you will need

Cheese

Cooking Oil

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Frying Pan

Remove to a plate and sprinkle with the oregano and red pepper flakes.

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Red Pepper Flakes

Oregano

Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside.

Ingredients you will need

Salt And Pepper

Olive Oil

Bread

Equipment you will use

Grill

Heat a griddle or cast-iron skillet over medium-high heat.

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Frying Pan

Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes.

Ingredients you will need

Salt And Pepper

Butter

Egg Yolk

Egg

Equipment you will use

Frying Pan

While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard