From Tom Kerridge’s show, this is a cracker to serve at a BBQ or along side something hot off the smoker.
I served it with ribs the other day and it was an absolute winner…
Ingredients
Method
- Cut the red onion in half through the ends then cut them lengthways into thick slices so as the end bits are keeping each slice held together
- Drizzle with a little oil and roast for 20 minutes
- Melt the dripping over a gentle heat
- Slice up the tomatoes into good chunky slices (don’t want them breaking down later)
- Finely slice and onion and add this, with the tomatoes, and the lemon thyme to a bowl
- Add a good pinch of quality flakey salt and gently mix
- Now cut the bread into even, crouton sized pieces and layout on a baking tray
- Then give them aa good drizzle of the dripping and put into the oven for 5 – 10 minutes to crisp up
- Finely chop the chives and the green ends of the spring onions and reserve
- Spread the tomato and onion out on a baking tray, and put into the oven to warm for a few minutes. We’re not trying to roast them here, but just warm them through
- When ready, in a serving bowl carefully mix the tomato and onion with the chopped white bit of spring onion, chive, and a few croutons
- Make the dressing by adding 1 part vinegar to 3 parts beef dripping, more chopped chives, a bit of black pepper and some toasted onion seeds. It should not be overly liquidy, more sludgy, so use plenty of the solid ingredients
- Drizzle over the salad and serve