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Ingredients
Ripe tomatoes roughly chopped
Crumbed veal snitzel
¼ bunch chives chopped ½ cm long
4 slices bacon cut into 1cm strips
30ml EVOO for frying bacon
1 eschallot finely diced
8 pitted black olives roughly chopped
1 red chilli finely diced, no seeds
1 tblsp baby cappers
1 clove garlic chopped
30ml EVOO for salsa
150g crumbly cheddar
Squirt of balsamic vinegar glaze
Method
Fry bacon
Mix in a large bowl the chives, capers, eschalot, garlic, chilli, olives & EVOO. Then crumble in the cheddar cheese, add chopped tomato
Squirt in balsamic glaze
Add bacon and mix with salsa
Deep fry snitzel
Top with salsa
Serve with a wedge of lemon & some greenery
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