Tomato and Beef Dripping Salad

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…

Method

1. 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
2. Drizzle with a little oil and roast for 20 minutes
3. Melt the dripping over a gentle heat
4. Slice up the tomatoes into good chunky slices (don’t want them breaking down later)
5. Finely slice and onion and add this, with the tomatoes, and the lemon thyme to a bowl
6. Add a good pinch of quality flakey salt and gently mix
7. Now cut the bread into even, crouton sized pieces and layout on a baking tray
8. Then give them aa good drizzle of the dripping and put into the oven for 5 – 10 minutes to crisp up
9. Finely chop the chives and the green ends of the spring onions and reserve
10. 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
11. 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
12. 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
13. Drizzle over the salad and serve